Take the cream, and put it in a basin, with the sugar and
lemon-juice. Whisk them well, and as the froth rises, lift it
off Avith a flat spoon or fish-slice, and lay it in an unbroken
state on the bottom of a hair-sieve turned up. Set a plate
beloAV to catch the drip from it. Continue to whisk till no
more froth rises. This should be done a feiv hours before
the cream is to be used. Next, place in a trifle bowl the
sponge-cakes, grated nutmeg, and candied lemon-peel cut
small. Upon these spread some raspberry jam, then pour
in the Avine and let it stand for a short time to soak the
cakes, then pour over all the custard. It is iioav ready for
the froth to be piled neatly on the top. Garnish the edge
Avith the ratafia biscuits, and the top Avith some thin shreds of
candied peel or some pink crystallised sugar.
lie
JAM-MAKING.
JAM- M AKIN G.
Home-made jam, when properly and carefully prepared, is
much cheaper and superior to that which is offered for sale.
When making jams or preserves, great care and attention
must he given to carrying out the following rules.
(1) Let the fruit be sound, dry, free from dust, and if
possible gathered under a morning sun.
(2) Preserve the fruit upon the same day that it is gathered,
and as soon after gathering as convenient.
(3 ) Let the sugar be of the finest quality, whether white or
brown. Good loaf-sugar, or the large crystallised white sugar,
we consider the best for delicate fruits such as strawberries,
apricots, &c., and for making syrups, but the raw brown
sugar may be used for ordinary jam. Sugar that is extracted
from the beetroot and other vegetables does not easily
solidify, and so frequently causes jam made with it to
ferment. There is no economy in using inferior sugar : it
throws up a great deal of scum, which has to be removed,
and a large proportion of the jam is thus wasted.
(4) Never stir with iron or pewter spoons, as they are
liable to spoil the colour of the fruit ; use a wooden spoon
or spatula for the purpose.
(5) If you do not possess a brass preserving pan, sub-
stitute a porcelain-lined saucepan, but do not use an iron or
tin-lined pan. Take care that the pan is scrupulously clean.
Do not let it rest immediately on the fire, but fix it at least
two inches above ; the fruit and sugar are very apt to burn
when close to the fire.
(6) Skim away all froth as it rises, and continue to do
this until no more comes.
(7) If you wish to preserve the colour and flavour of the
fruit, boil quickly and stir almost constantly, until the syrup
will solidify when a little is dropped upon a cold plate. Then
pour the jam at once into dry and sound jars, and set it aside
for twenty-four hours to become cold and firm.
GOOSEBERRY — RASPBERRY JAM — CURRANT JELLY. 1 1 7
(8) Cut some rounds of tissue-paper a size larger than the
jars, dip each piece into good sweet oil, and place it imme-
diately on the top of the jam, or cut some writing-paper in
the same manner, dip it into brandy and cover the jam witli
this ; then securely fix over the mouth of the jar some
gummed paper to keep out the air. Store in a dry and cool
place ; if it is the least damp the jam will turn mouldy.
By careful attention to these rules, jam may be kept good
for any length of time.
GOOSEBERRY JAM.
6 lb. gooseberries. | 6 lb. preserving sugar✪ Gooseberry Jam.
Page 66 · 1 recipe record on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the cream, and put it in a basin, with the sugar and lemon-juice. Whisk them well, and as the froth rises, lift it off with a flat spoon or fish-slice, and lay it in an unbroken state on the bottom of a hair-sieve turned up. Set a plate below to catch the drip from it. Continue to whisk till no more froth rises. This should be done a feiv hours before the cream is to be used. Next, place in a trifle bowl the sponge-cakes, grated nutmeg, and candied lemon-peel cut small. Upon these spread some raspberry jam, then pour in the wine and let it stand for a short time to soak the cakes, then pour over all the custard. It is now ready for the froth to be piled neatly on the top. Garnish the edge with the ratafia biscuits, and the top with some thin shreds of candied peel or some pink crystallised sugar.
lie
JAM-MAKING.
JAM- M AKIN G.
Home-made jam, when properly and carefully prepared, is much cheaper and superior to that which is offered for sale. When making jams or preserves, great care and attention must he given to carrying out the following rules.
(1) Let the fruit be sound, dry, free from dust, and if possible gathered under a morning sun.
(2) Preserve the fruit upon the same day that it is gathered, and as soon after gathering as convenient.
(3 ) Let the sugar be of the finest quality, whether white or brown. Good loaf-sugar, or the large crystallised white sugar, we consider the best for delicate fruits such as strawberries, apricots, &c., and for making syrups, but the raw brown sugar may be used for ordinary jam. Sugar that is extracted from the beetroot and other vegetables does not easily solidify, and so frequently causes jam made with it to ferment. There is no economy in using inferior sugar : it throws up a great deal of scum, which has to be removed, and a large proportion of the jam is thus wasted.
(4) Never stir with iron or pewter spoons, as they are liable to spoil the colour of the fruit ; use a wooden spoon or spatula for the purpose.
(5) If you do not possess a brass preserving pan, substitute a porcelain-lined saucepan, but do not use an iron or tin-lined pan. Take care that the pan is scrupulously clean. Do not let it rest immediately on the fire, but fix it at least two inches above ; the fruit and sugar are very apt to burn when close to the fire.
(6) Skim away all froth as it rises, and continue to do this until no more comes.
(7) If you wish to preserve the colour and flavour of the fruit, boil quickly and stir almost constantly, until the syrup will solidify when a little is dropped upon a cold plate. Then pour the jam at once into dry and sound jars, and set it aside for twenty-four hours to become cold and firm.
GOOSEBERRY — RASPBERRY JAM — CURRANT JELLY. 1 1 7
(8) Cut some rounds of tissue-paper a size larger than the jars, dip each piece into good sweet oil, and place it immediately on the top of the jam, or cut some writing-paper in the same manner, dip it into brandy and cover the jam witli this ; then securely fix over the mouth of the jar some gummed paper to keep out the air. Store in a dry and cool place ; if it is the least damp the jam will turn mouldy.
By careful attention to these rules, jam may be kept good for any length of time.
GOOSEBERRY JAM.
6 lb. gooseberries. | 6 lb. preserving sugar.
Records on this page
Gooseberry Jam