Preserved Greengages in Syrup

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

Ingredients 3 ingredients

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.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

1554.
INGREDIENTS.--To every lb.
of fruit allow 1 lb.
of loaf sugar 1/4 pint of water.
Mode.--Boil the sugar and water together for about 10 minutes;
divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender.
Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched.
Put the fruit carefully into jars, pour over it the syrup, and, when cold, cover down, so that the air is quite excluded.
Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.
Time.--10 minutes to boil the syrup;
1/4 hour to simmer the fruit the first day, 10 minutes the second day.
Average cost, from 6d.
to 8d.
per lb.
pot.
Sufficient.--Allow about 1 pint of fruit to fill a 1-lb.
pot.
Seasonable.--Make this in August or September.