Marmalades, or Preserves of Fruits
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Of Apricots or Peaches.
- — Boil two pounds of peaches for a minute, take off and drop them immediately in cold water.
- Drain and skin immediately, cut in two and remove the stone.
- Crack two-thirds of the stones and throw the kernels in boiling water ;
- leave them in till the skin comes off easily ;
- skin them well and cut them in small pieces, lengthwise.
- Lay the peaches in a pan, with about a pound and a half of sugar, set on the fire, boil about twenty minutes, stirring the while with a wooden spoon ;
- a few minutes before taking from the fire, put also the kernels in the pan ;
- then turn in pots or jars as soon as off the fire.
- Cover well when cold, and keep in a dry and cool (but not cold) closet.
- Of Plums.
- — Proceed as for the above.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Colander