Water which has been boiled for any length of time
should not be used for any kind of food or drink, as long
boiling causes the water to lose its gases, and its mineral
substances get deposited on the bottom and sides of the
kettle, making the water insipid and less nourishing.
PRESERVES.
APPLE JELLY.
4 lbs. Apples. | 1 Stalk Rhubarb. | Sugar✪ Apple Jelly.
Wipe and quarter the apples, remove the stalks and
the seeds; wipe the rhubarb, and cut it up in pieces; put
all on in a preserving pan with 4 breakfast-cupfuls of
water, and boil gently for a quarter of an hour, or till
the apples are quite a mash ; pour it then into a
pointed jelly-bag, and allow it to drain without pressure.
Measure the juice, and to each pint add 1 lb. of sugar;
put the preserving pan on the fire, and bring to the boil,
stirring frequently. Boil for a quarter of an hour, after
which skim and pot.
GOOSEBERRY JAM.
4 lbs. Gooseberries. 1 4 lbs. Sugar.
Pick the stalks and stems from the gooseberries, and
wash them well. Put them on in a preserving pan with
the sugar, half a pint of currant juice or water✪ Gooseberry Jam, and stir
frequently till boiling. Allow them to boil for a quarter
of an hour, then skim and fill into pots.
Raspberry, damson, and black currant jams are made
in the same way as gooseberry.
GOOSEBERRY JELLY.
4 lbs. Gooseberries. 1 \ lb. Red Currants. | Sugar✪ Gooseberry Jelly.
Wash the gooseberries and currants, and put them
in a preserving pan with 4 breakfast-cupfuls of water ;
bring it to boiling point, and after boiling gently for 5
PRESERVES.
123
minutes, pour all into a pointed flannel jelly-bag, and
allow it to drain quite dry.
Measure the juice, and to each pint of juice add 1 lb.
of sugar; put the pan on the fire, and stir frequently
till it boils, allowing it to boil for 10 minutes; then
skim and pot.
RED CURRANT JELLY.
4 lbs. Currants. | 1 lb. Raspberries. | Sugar.
Pick the larger stalks and leaves from the currants
and raspberries, and wash the currants in cold water.
Put all on in a jelly-pan with 4 breakfast-cupfuls of
water, and allow them to heat gradually to boiling point,
stirring frequently, then let them boil gently for about
10 minutes.
Pour the whole into a pointed flannel jelly-bag to drain
till all the juice has run out without pressure.
Measure the juice, and to each pint allow 1 lb. of
sugar, and add half a pound more✪ Red Currant Jelly. Put this on the
fire, and stir frequently till it boils; allow it to boil for
5 minutes, then skim and pot.
Three black currant leaves, added to this quantity and
boiled with the currants at first, gives a fine flavour;
in that case, leave out the raspberries.
The currants may be put in the pan again with a little
more water and heated; then squeezed through a coarse
linen cloth, and boiled in the same way with sugar,
which makes a secondary kind of jelly.
A pint is 2 very small breakfast-cupfuls.
Crystallised sugar is best for preserves.
124
COOKERY.
The best way to pot preserves is to have clean pots
quite ready; papers cut the proper size,, with the name of
the preserve written thereon; and a little common paste
made. Have the papers rubbed round with paste, and
as each jar is filled, let the paper be instantly put on,
when it may be wiped and stored past. If not instantly
covered, then they must stand till quite cold.
STRAWBERRY JAM.
4 lbs. Strawberries. | 4 lbs. Sugar✪ Strawberry Jam.
Page 51 · 5 recipe records on this page
Presented as published in 1882. 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
Water which has been boiled for any length of time should not be used for any kind of food or drink, as long boiling causes the water to lose its gases, and its mineral substances get deposited on the bottom and sides of the kettle, making the water insipid and less nourishing.
PRESERVES.
APPLE JELLY.
4 lbs. Apples. | 1 Stalk Rhubarb. | Sugar.
Wipe and quarter the apples, remove the stalks and the seeds; wipe the rhubarb, and cut it up in pieces; put all on in a preserving pan with 4 breakfast-cupfuls of water, and boil gently for a quarter of an hour, or till the apples are quite a mash ; pour it then into a pointed jelly-bag, and allow it to drain without pressure. Measure the juice, and to each pint add 1 lb. of sugar; put the preserving pan on the fire, and bring to the boil, stirring frequently. Boil for a quarter of an hour, after which skim and pot.
GOOSEBERRY JAM.
4 lbs. Gooseberries. 1 4 lbs. Sugar.
Pick the stalks and stems from the gooseberries, and wash them well. Put them on in a preserving pan with the sugar, half a pint of currant juice or water, and stir frequently till boiling. Allow them to boil for a quarter of an hour, then skim and fill into pots.
Raspberry, damson, and black currant jams are made in the same way as gooseberry.
GOOSEBERRY JELLY.
4 lbs. Gooseberries. 1 \ lb. Red Currants. | Sugar.
Wash the gooseberries and currants, and put them in a preserving pan with 4 breakfast-cupfuls of water ; bring it to boiling point, and after boiling gently for 5
PRESERVES.
minutes, pour all into a pointed flannel jelly-bag, and allow it to drain quite dry.
MeasuMeasure the juice, and to each pint of juice add 1 lb. of sugar; put the pan on the fire, and stir frequently till it boils, allowing it to boil for 10 minutes; then skim and pot.pot.
RED CURRANT JELLY.
4 lbs. Currants. | 1 lb. Raspberries. | Sugar.
Pick the larger stalks and leaves from the currants and raspberries, and wash the currants in cold water. Put all on in a jelly-pan with 4 breakfast-cupfuls of water, and allow them to heat gradually to boiling point, stirring frequently, then let them boil gently for about 10 minutes.
Pour the whole into a pointed flannel jelly-bag to drain till all the juice has run out without pressure.
Measure the juice, and to each pint allow 1 lb. of sugar, and add half a pound more. Put this on the fire, and stir frequently till it boils; allow it to boil for 5 minutes, then skim and pot.
Three black currant leaves, added to this quantity and boiled with the currants at first, gives a fine flavour; in that case, leave out the raspberries.
The currants may be put in the pan again with a little more water and heated; then squeezed through a coarse linen cloth, and boiled in the same way with sugar, which makes a secondary kind of jelly.
A pint is 2 very small breakfast-cupfuls. Crystallised sugar is best for preserves.
The best way to pot preserves is to have clean pots quite ready; papers cut the proper size,, with the name of the preserve written thereon; and a little common paste made. Have the papers rubbed round with paste, and as each jar is filled, let the paper be instantly put on, when it may be wiped and stored past. If not instantly covered, then they must stand till quite cold.
STRAWBERRY JAM.
4 lbs. Strawberries. | 4 lbs. Sugar.
Records on this page
Apple JellyGooseberry JamGooseberry JellyRed Currant JellyStrawberry Jam