Black-currant Jam

Ingredients

• To 3 lbs. black currants allow 1 pint of rhubarb juice and 4 lbs. preserving sugar.
• 1 pint of rhubarb juice
• 4 lbs. preserving sugar

Method

1. 1

   The black currants should be as ripe as possible.

2. 2

   Strip them from the stalks, and wash them if they are very smoked and dirty.

3. 3

   Put them into a preserving pan with the proper portion of rhubarb juice, bring to the boil, and allow the currants to simmer slowly for 15 minutes.

4. 4

   Warm the sugar without allowing it to brown and add it next.

5. 5

   Boil with the sugar from 20 to 30 minutes, or until the jam will set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 754. The excerpt below is the record exactly as published.

Black-currant Jam To 3 lbs. black currants allow 1 pint of rhubarb juice and 4 lbs. preserving sugar.

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