169. To preserve Pippins in thin slices in Jelly.

Take of the fairest Pippins, pare them, and slice them into cold water, to every pound of Pippins take a pound of Sugar, and a Pint of Water, boil it and scum it, then shake your Pippins clean from the water, and put them into the Syrup, boil them very clear and apace, then put in some thin Chips, or Orange or Citron preserved, and to one Pound of Pippin, put the Juice of two Oranges and one Limon, then boil them a little longer till you see they will jelly, and then put them into Glasses, but take heed you lay them in carefully, and lay the Chips here and there between, and warm the Jelly and put softly over them.

170. To preserve Currans in Jelly.

Take the fairest and pick them from the Stalks, and stone them, and take their weight in sugar, wet it with water, boil it and scum it, then put in your Currans, and boil them up quick, shake them often and scum them, and when they will jelly, they are enough; then put them into Glasses; thus you may do white and red both, and they will be in a stiff Jelly, and cut very well, do not cover them before they be cold.

171. To preserve ripe Apricocks.

Take them and stone them, and weigh them, and to every Pound of Apricocks take a Pound of fine Sugar beaten small, then pare your Fruit, and as you pare them, cast some Sugar over them, and so do till all be done, then set them on the fire, and let the Sugar melt but gently, then boil them a little in the Syrup, and set them by till the next day, then boil them quick, and till they be very clear, then put them in Pots, and boil the Syrup a little more, and put it to them, if you would have them in Jelly, you must put some of the Infusion of Goosberries, or of Pippins into your Syrup, and add more Sugar to it.

172. To preserve Cornelions.

Take the fairest and weigh them, then take their weight in Sugar, and lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till all be in, and let your last Lay be Sugar, then put a little water into the midst of the Pan, and set it on the fire, and when the Sugar is melted boil them up quick, and take them often and shake them, and scum them, when you do perceive them to be very clear, they are enough.

173. To make Marmalade of Cornelions.

Take them and stone them, and weigh them, and to every pound of Fruit take a pound of Sugar, wet it with water, and boil it to a Candy height, then put in your Fruit and boil it very clear and quick, and shake it often, and scum it clean; when you see it very clear and very thick, it is enough; you must keep it in a Stove or some warm place.

174. To preserve Damsons.

Take the fairest, not too ripe, and take their weight in Sugar, wet your Sugar with a little water, boil it and scum it, then put in your Damsons and boil them a little, then set them by till the next day, then boil them till they be very clear, and take them from the fire sometimes, and let them stand a while to keep them from breaking, when they are clear, take them out, and put them into Glasses, and boil the Syrup to a Jelly and pour on them; be very careful how you take them to put them into your Pots or Glasses for fear of breaking them.