pounds of currants without the stalks, along with the
fruit into the preserving pan; let it boil over a brisk
clear fire for about a quarter of an hour. Try if it is
done, by dropping a little on a cold plate till it sets
in about a minute, as directed for Raspberry Jam;
when done, put it into pots, and when cold, cover them
as before directed.
GREEN GAGE JAM.
Put your green gages into the oven in an earthen-
ware pan, until soft, then rub them through a cane sieve,
the same as used for Raspberry Jam, to take out the
stones: to each pound of fruit you rub through, add one
pound of loaf sugar, broken small. Put all together
into a preserving pan, and boil it for about a quarter of
an hour; drop a little on a cold plate, and if it sets in
about a minute, it is done, or else you must boil it a
little more, till it will. Fill your pots and jars with it,
and cover them, as directed for Raspberry Jam.
APRICOT JAM.
Use the same proportions, and proceed as for Green
Gage Jam. Break the stones, take out the kernels, cut
them in two or three pieces, and mix with the Jam.
PLUM JAM.
Plum jam is made the same as Green Gage Jam, but
instead of using loaf sugar, mix the same proportion of
moist, when you have rubbed the fruit through the
sieve.
GOOSEBERRY JAM.
The hairy green gooseberries are the best to make
jam. Put them into the oven, in an earthenware pan,
till quite soft, then rub them through a cane sieve, the
same as used for Raspberry Jam. Put as much loaf
sugar, broken small, as your fruit weighs, into a pre-
serving pan, then add the fruit, and put it over a brisk
MADE EASY.
67
fire; when it has boiled for a quarter of an hour, try it
as directed for Raspberry Jam; and when done, put it
into pots, and cover it with paper dipped into brandy,
and tie them over, as before directed.
Red hairy gooseberries, when ripe, may be preserved
in the same manner.
ORANGE MARMALADE.
Take Seville oranges according to the quantity you
intend to make, halve them, and squeeze the juice from
them; then cut out the pulp, leaving the rmd very
thin; and shred it in very fine slices, boil them till ten-
der, and throw them into cold water; if the oranges
are not quite ripe, boil the pulp with a little water until
very soft, keep stirring it to prevent its burning,
squeeze it through a fine hair sieve; then mix the juice,
water from the pulp, and chips together; to every
pound add one pint of clarified sugar; boiled to the
crackled or caramel degree, (see Sugar Boiling); then
add the other ingredients, let them boil ten minutes
over a brisk fire to retain the colour, or until suffi-
ciently jellied; try as for Raspberry Jam. Put it
into pots, and cover it over.
APPLE MARMALADE.
Scald apples till they will pulp from the core; then
take an equal weight of sugar in large lumps, put in a
little water, boil it to the ball or crack and take off all
the scum: then throw in the pulp, and let it sim-
mer fifteen minutes over a quick fire, as for Orange
Marmalade . a very little grated lemon peel will improve
it.
F
CONFECTIONARY
08
FRUIT JELLIES.
RED CURRANT JELLY.
Page 34
Presented as published in 1890. 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
pounds of currants without the stalks, along with the fruit into the preserving pan; let it boil over a brisk clear fire for about a quarter of an hour. Try if it is done, by dropping a little on a cold plate till it sets in about a minute, as directed for Raspberry Jam; when done, put it into pots, and when cold, cover them as before directed.
GREEN GAGE JAM.
Put your green gages into the oven in an earthenware pan, until soft, then rub them through a cane sieve, the same as used for Raspberry Jam, to take out the stones: to each pound of fruit you rub through, add one pound of loaf sugar, broken small. Put all together into a preserving pan, and boil it for about a quarter of an hour; drop a little on a cold plate, and if it sets in about a minute, it is done, or else you must boil it a little more, till it will. Fill your pots and jars with it, and cover them, as directed for Raspberry Jam.
APRICOT JAM.
Use the same proportions, and proceed as for Green Gage Jam. Break the stones, take out the kernels, cut them in two or three pieces, and mix with the Jam.
PLUM JAM.
Plum jam is made the same as Green Gage Jam, but instead of using loaf sugar, mix the same proportion of moist, when you have rubbed the fruit through the sieve.
GOOSEBERRY JAM.
The hairy green gooseberries are the best to make jam. Put them into the oven, in an earthenware pan, till quite soft, then rub them through a cane sieve, the same as used for Raspberry Jam. Put as much loaf sugar, broken small, as your fruit weighs, into a preserving pan, then add the fruit, and put it over a brisk
fire; when it has boiled for a quarter of an hour, try it as directed for Raspberry Jam; and when done, put it into pots, and cover it with paper dipped into brandy, and tie them over, as before directed.
Red hairy gooseberries, when ripe, may be preserved
in the same manner.
ORANGE MARMALADE.
Take Seville oranges according to the quantity you intend to make, halve them, and squeeze the juice from them; then cut out the pulp, leaving the rmd very thin; and shred it in very fine slices, boil them till tender, and throw them into cold water; if the oranges are not quite ripe, boil the pulp with a little water until very soft, keep stirring it to prevent its burning, squeeze it through a fine hair sieve; then mix the juice, water from the pulp, and chips together; to every pound add one pint of clarified sugar; boiled to the crackled or caramel degree, (see Sugar Boiling); then add the other ingredients, let them boil ten minutes over a brisk fire to retain the colour, or until sufficiently jellied; try as for Raspberry Jam. Put it into pots, and cover it over.
APPLE MARMALADE.
Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, put in a little water, boil it to the ball or crack and take off all the scum: then throw in the pulp, and let it simmer fifteen minutes over a quick fire, as for Orange Marmalade . a very little grated lemon peel will improve it.
F
FRUIT JELLIES.
RED CURRANT JELLY.