JAM (RASPBERRY). — Weigh the fruit and add three-quarters
of the weight of sugar✪ Raspberry Jam ; put the raspberries into a preserving-pan, boil, and
break them up, stir constantly, and cause the fruit to boil very quickly for
one hour ; then add the sugar and simmer for half an hour. In this way
the jam is superior in colour and flavoivr to that which is made by putting
the sugar in first.
io5
JAM (RHUBARB). — Take two pounds and a half of peeled
rhubarb, and cut it into pieces about an inch long. Put it on a large flat
dish, sprinkle over one pound of centrifugal sugar, and set it away in a cool
place for twelve hours, then pour off the liquid. Tie up in muslin four
cloves, and one inch of cinnamon stick, or three-quarters of an ounce of
ginger slightly crushed ; put this into a preserving-pan with one pound of
the crystallised sugar, and a bit of soda the size of a Spanish nut ; boil till
it becomes a thick syrup covered with large bubbles, and when, on rubbing
it with a spoon on the side of the pan, it will grain. Take out the seasoning,
put in the rhubarb, and boil gently for twenty minutes or half an hour.
Take up a little and let it cool ; if thick and clear, it is done. Pour it into
jars, and tie down at once with vegetable parchment. The jam should be
of a pale green. Rhubarb jam✪ Rhubarb Jam will not keep so long as most others, as the
fruit is more liable to fermentation.
JAM (STRAWBERRY). — Strip the stalks off and weigh the
fruit, then put it into a preserving-pan and boil quickly for half an hour,
stirring it during the whole time with a wooden spoon, but so as not to
bruise it. The addition of one pound of red currant juice to every four
pounds of strawberries will be found a great improvement. Then add to
every pound of fruit three-quarters of a pound of powdered sugar✪ Strawberry Jam, and boil
up quickly for about twenty minutes, or until a skin appears on the surface
when it cools. Stir the jam gently, but quickly, until it is cooked, and
remove the scum as it is thrown up. Pour into clean, dry jars, cover the
tops with brandied papers, and tie down closely.
JAM PUFFS. — Cut the paste into squares the thickness of a patty
case, put a little jam in the middle, fold one side of the crust over the
other and press the edges together with the thumbs, keeping the middle
nicely raised ; egg the tops, bake, and glaze them.
JASMINE, To Cultivate. — The common sweet scented, white-
flowered jasmine is a very useful and neat climber, but it mav also be
trained in a pot as a handsome standard plant. It is propagated either by
layers or cuttings. There are also varieties which bear yellow blossoms”,
the most hardy of which is the winter jasmine. This is best trained aga:nst
a south wall, but will grow in any common light soil. As it blossoms°upon
the young wood, the shoots should be encouraged in their growth, but
after flowering the side-shoots may be cut back to one or two eyes, keeping
the leading shoots trained up the wall. They may be increased by layers
or cuttings of partly ripened wood, struck in a warm frame in a mixture of
light soil and sand.
JAUNDICE, Remedies for. — Pour boiling water upon one ounce
of senna, one ounce of camomile flowers, one ounce of ground ginger,
and one ounce of powered jalap. Dose : Half a teaspoonful in a small cup
of tea once or twice a day.
Page 116 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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JAM (RASPBERRY). — Weigh the fruit and add three-quarters
of the weight of sugar ; put the raspberries into a preserving-pan, boil, and
break them up, stir constantly, and cause the fruit to boil very quickly for
one hour ; then add the sugar and simmer for half an hour. In this way
the jam is superior in colour and flavoivr to that which is made by putting
the sugar in first.
io5
JAM (RHUBARB). — Take two pounds and a half of peeled
rhubarb, and cut it into pieces about an inch long. Put it on a large flat
dish, sprinkle over one pound of centrifugal sugar, and set it away in a cool
place for twelve hours, then pour off the liquid. Tie up in muslin four
cloves, and one inch of cinnamon stick, or three-quarters of an ounce of
ginger slightly crushed ; put this into a preserving-pan with one pound of
the crystallised sugar, and a bit of soda the size of a Spanish nut ; boil till
it becomes a thick syrup covered with large bubbles, and when, on rubbing
it with a spoon on the side of the pan, it will grain. Take out the seasoning,
put in the rhubarb, and boil gently for twenty minutes or half an hour.
Take up a little and let it cool ; if thick and clear, it is done. Pour it into
jars, and tie down at once with vegetable parchment. The jam should be
of a pale green. Rhubarb jam will not keep so long as most others, as the
fruit is more liable to fermentation.
JAM (STRAWBERRY). — Strip the stalks off and weigh the
fruit, then put it into a preserving-pan and boil quickly for half an hour,
stirring it during the whole time with a wooden spoon, but so as not to
bruise it. The addition of one pound of red currant juice to every four
pounds of strawberries will be found a great improvement. Then add to
every pound of fruit three-quarters of a pound of powdered sugar, and boil
up quickly for about twenty minutes, or until a skin appears on the surface
when it cools. Stir the jam gently, but quickly, until it is cooked, and
remove the scum as it is thrown up. Pour into clean, dry jars, cover the
tops with brandied papers, and tie down closely.
JAM PUFFS. — Cut the paste into squares the thickness of a patty
case, put a little jam in the middle, fold one side of the crust over the
other and press the edges together with the thumbs, keeping the middle
nicely raised ; egg the tops, bake, and glaze them.
JASMINE, To Cultivate. — The common sweet scented, white-
flowered jasmine is a very useful and neat climber, but it mav also be
trained in a pot as a handsome standard plant. It is propagated either by
layers or cuttings. There are also varieties which bear yellow blossoms”,
the most hardy of which is the winter jasmine. This is best trained aga:nst
a south wall, but will grow in any common light soil. As it blossoms°upon
the young wood, the shoots should be encouraged in their growth, but
after flowering the side-shoots may be cut back to one or two eyes, keeping
the leading shoots trained up the wall. They may be increased by layers
or cuttings of partly ripened wood, struck in a warm frame in a mixture of
light soil and sand.
JAUNDICE, Remedies for. — Pour boiling water upon one ounce
of senna, one ounce of camomile flowers, one ounce of ground ginger,
and one ounce of powered jalap. Dose : Half a teaspoonful in a small cup
of tea once or twice a day.