Home › The World's Kitchen › Confiture, Menagere

Confiture, Menagere

Have five pounds each apricots, egg plums and cherries, five quarts peaches, two and a half quarts each pears and quinces. Peel peaches, pears and quinces, split in two, also split plums and apricots, and remove stones, seeds and stems from all. Place fifteen pounds granulated sugar in a large copper basin with a vanilla stick and a gill good rum, cook on brisk fire until sugar begins to bubble, add all the fruits at once, gently stir and slowly cook for thirty minutes. Remove, pour jam into a large jelly glass, slightly warmed so as to prevent cracking, and let thoroughly cool off. Cover jam with double wax paper dipped in cognac, tightly cover glass, then jam is ready for use.