the grated rind, and about half a pint of pippin jelly; take the same weight of sugar as you have of the meat so mingled; boil you sugar till it blows very strong; then put in the meat, and boil all very quick till it becomes a jelly, which you will perceive by dipping the scummer and holding it up to drain; if it be a jelly, it will break from the scummer in flakes: and if not, it will run off in little streams; when it is a good jelly, put it into your glasses or pots.
- Note.—If you find this composition too sweet, you may, in boiling, add more juice of oranges; the different quickness they have, makes it difficult to prescribe.
To make Apricot Marmalade.
Take any quantity of apricots, peel them well, cut them very small into a pan; put to them the same weight of pounded and sifted sugar as you have of the apricots, and set them over the fire in a large pan, keep stirring them till they are done sufficient; which you may know by the same method as directed for the orange and lemon marmalade.
Another Way.
Take any quantity of apricots, cut them very small in a pan without peeling; weigh in proportions, three quarters of a pound of clarified sugar to every pound of apricots; put the sugar alone on the fire, and boil it breaking height, then take it off and put your apricots in; set your pan again on the fire, and boil them along with the
sugar
