Black Currant Jam
From The Ideal cook book, 1899
Serves 3
When done, pot in the usual manner.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.
Black Currant Jam-—Ingredients—1 gill of water, 1 lb. of fruit to I lb. of sugar. Purchase the fruit ripe and dry ; having stripped from the stalk which can be done nicely with a silver fork, place them and the water into your preserving pan; boil for ten minutes, then add the sugar, and allow to boil three-quarters of an hour from the time it begins to simmer; keep it constantly stirred ; carefully remove the scum. When done pot in the usual man- ner. 811. Raspberry Jam—Ingredients—Allow 1 lb. of white sugar to I lb. of fruit, and 2 wine glasses of red currant juice. Directly this fruit is purchased preserve it, if allowed to stand the jam and the flavor will not be so good; place in pre- serving pan and allow to boil twenty minutes, stirring constantly; add the sugar and currant juice and boil for halfan hour. Be particular to skim well as this will make the jam nice and clear. When done, place in pots and cover. 812. Rhubarb Jam-—lIngredients—Rhubarb, to a pound of pulp allow 1 lb. of sugar
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