Sweetmeat Preserves
- 3 gallons rind
- Brine
- Grape leaves
- 4 Tbsps pulverized alum
- 1/2 lb white ginger
- 1 ounce mace
- Sugar
Cut the rind in any shape fancied such as flowers, fruits, leaves, grapes, fish, etc. Put in brine strong enough to float an egg. Cover closely with grape leaves. Set aside.
When ready to make the preserves, soak the rind in fresh water, changing it until all taste of salt is removed from the rind.
Dissolve the pulverized alum in 1 gallon of water. Lay the rind in this, covered closely with grape leaves. Simmer until it becomes a pretty green. Soak out the alum by throwing the rind in water.
Pour boiling water on the white ginger. Let it stand long enough to sufficiently soften to slice easily in thin pieces, retaining the shapes of the races as much as possible. Boil it for about an hour into two equal parts a gallon of water. Add mace and 2 pounds of sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup.
Set the kettle aside for 4 days and then boil again as before, adding 2 pounds of sugar and more water, if necessary. Repeat the boiling 6-7 times until the syrup is rich and thick and sufficient to cover the rind.
*Allow 2 pounds of sugar to each pound of fruit. This sweetmeat keeps indefinitely and never ferments.
When ready to make the preserves, soak the rind in fresh water, changing it until all taste of salt is removed from the rind.
Dissolve the pulverized alum in 1 gallon of water. Lay the rind in this, covered closely with grape leaves. Simmer until it becomes a pretty green. Soak out the alum by throwing the rind in water.
Pour boiling water on the white ginger. Let it stand long enough to sufficiently soften to slice easily in thin pieces, retaining the shapes of the races as much as possible. Boil it for about an hour into two equal parts a gallon of water. Add mace and 2 pounds of sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup.
Set the kettle aside for 4 days and then boil again as before, adding 2 pounds of sugar and more water, if necessary. Repeat the boiling 6-7 times until the syrup is rich and thick and sufficient to cover the rind.
*Allow 2 pounds of sugar to each pound of fruit. This sweetmeat keeps indefinitely and never ferments.
Submitted by Feb 7, 2010
15 min
30 min
45 min