Black Currant Jam

Ingredients

• Six pints of black currants
• three pints of rhubarb-juice
• nine pounds of lump sugar

Method

1. 1

   Pick all the stalks from the currants, place the rhubarb-juice and sugar in a preserving-pan.

2. 2

   Stir over a brisk fire until boiling.

3. 3

   Add the currants, stir again until boiling, skim well, and boil slowly for twelve minutes.

4. 4

   Take the pan from the fire, and stir constantly until the currants begin to sink in the syrup, then put the jam in pots.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 164. The excerpt below is the record exactly as published.

Black Currant Jam. — Six pints of black currants, three pints of rhubarb-juice, nine pounds of lump sugar

Cook this with the app: pantry check, scaling, and the assistant.