GREENGAGES, to Preserve and Dry

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Ingredients.—To every lb.
of sugar allow 1 lb.
of fruit, ¼ pint of water.
Mode.—For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on.
Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup.
Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages.
The next day, boil up the syrup and put in the fruit again, and let it simmer for 3 minutes, and drain the syrup away.
Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry;
keep them in a box, with paper between each layer, in a place free from damp.
Time.—10 minutes the first time of boiling.
Seasonable.—Make this in August or September.