Black Currant Jam
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 161. The excerpt below is the record exactly as published.
Black Currant Jam Pick the currants carefully, and take equal quantities of fruit and sugar. Pounded loaf-sugar is best. Dissolve it over or mix it with the currants. Put in a very little water or red-currant juice
Cook this with the app: pantry check, scaling, and the assistant.