Cookery for every household

Put the sugar and water into a preserving pan, and melt them over the fire. Peel and grate the quinces, add them to the syrup of sugar and water, boil all together for 20 minutes, and then pour into pots. 2152. Raspberry and Red-currant Jam To every pound of raspberries allow 1 gill of redcurrant juice and 1J lbs. sugar. Stalk the currants and put them into a double saucepan, or into a jar placed in a saucepan of boiling water, and let them cook until all the juice is drawn out ; then strain either through a jelly cloth or hair sieve, allowing the juice to drip all night. Pick the raspberries, removing the stalks, then weigh them, and put them into a preserving pan with the above proportion of red-currant juice. Bring to the boil, and boil for 10 minutes, then add the sugar by degrees, and boil until the jam will set, stirring almost constantly, and skimming when necessary. 2153. Raspberry Jelly To each pint of raspberry juice allow 1 lb. preserving sugar. Remove all stalks from the raspberries and look them over carefully. Bruise them slightly with a fork or spoon, put them in a jar, and cover with a lid or saucer. Stand the jar in a saucepan of hot water, and simmer by the side of the fire until the juice is well drawn from the raspberries. Then strain through a cloth or hair sieve, and let them drain all night. Next day measure the juice and put it into a preserving pan with the above proportion of sugar. Bring to the boil, stirring frequently, and boil gently until the jelly will set. Then pour into small pots and cover. 2154. Red-currant Jam Red currants. Preserving sugar. Pick the currants very carefully, and then weigh them. Weigh also f lb. preserving sugar for each pound of fruit. Put the sugar on to a large dish and let it heat slowly in the oven without taking colour. Meanwhile put the red currants into a preserving pan with just enough water to wet the bottom of the pan. Bring them to the boil, stirring all the time, and then boil 15 minutes, stirring occasionally. Now add the sugar, and boil both together until the jam will set when tested on a cold plate. Pour into pots and cover as directed on p. 466. 2155. Red-currant Jelly Make in the same way as Black-currant Jelly (Recipe 2123). 2156. Red-currant Jelly without Water To 1 pt. of fruit juice allow 1 lb. sugar. Pick the large stalks and leaves from the quantity of currants to be used, and wash the fruit in cold water. Then put the currants into a large jar, place in the oven of a kitchen range in the evening, and leave them all night. Next day turn the fruit into a jelly bag or cloth, and squeeze out the juice thoroughly. Measure this juice, and put it into a clean preserving pan with the above proportion of sugar. Bring to the boil, stirring frequently, boil quickly for 5 minutes, then skim and pot. Notes. — Instead of being put into a jar, the currants may be thoroughly heated in the preserving pan until the juice can be freely drawn from 'them, then squeezed through the jelly bag as above. This makes a very delicious jelly, but unless one has a garden and the fruit is plentiful, it comes much more expensive than when water is used. 2157. Red-currant Marmalade, 1 Red currants. Sugar.