Cherry Jam

Ingredients

• 1 lb. of cherries
• 1 lb. of sugar

Method

1. 1

   Boil sugar with a little water until it becomes syrup, then add the fruit.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 113. The excerpt below is the record exactly as published.

lb. loaf sugar. Strip the stalks from the currants after they have been weighed. Put them in the stew- pan with the required quantity of sugar, and stir them and remove all scum as it rises, put the jam into pots and proceed in the same manner as for black currant jam. From the time the jam boils, all over three-quarters of an hour is necessary. Six or seven quarts of currants will make twelve pounds of jam. Plum Jam. — The flavour of plum jam, and, indeed, all jams made with stone fruits, is very greatly im¬ proved by the addition of a few bitter almonds. During the boiling process about half a dozen almonds for every pound of fruit is enough, thoup-h more may be used by those who are partial to them. The almonds need not be removed, but may be left in the jam, and eaten with it. The addition of vanilla to stone fruit jam also improves its flavour; but vanilla is too expensive for general use. Apricot Jam.— The apricots must be ripe and weighed after being stoned and peeled, and then to every pound of so prepared fruit one pound of sugar must be added. Peel the apricots as thinly as possible and break them in the centre. After having weighed the fruit, place it on dishes; now pound the same quantity of sugar in a mortar and sprinkle it over the apricots and allow it so to remain for twelve hours. Now place the fruit and sugar into a preserving pan, crack the stones, blanch the kernels, and add them to the fruit. Let the pre¬ serve simmer gently until clear, remove the pieces of apricot singly as they clear, and carefully take all scum off as it rises. Put the apricots separately into small jars, pour over the syrup and kernels. After the jam has been allowed to stand for twelve hours sprinkled with sugar, it will require about three- GAS COOKERY BOOK. 209 quarters of an hour to boil the jam. Twelve pots of jam may be made from 10 lbs. of fruit, and the proper time for making it is August and September. Rhubarb Marmalade for Tarts. — Wipe a bundle of rhubarb, and cut it up into small pieces, about half an inch in length; place in a stew-pan with half a teacupful of water and 1 lb. of moist sugar. Grate the rind of 5 oranges into a stew-pan. Remove all the white and pips of the oranges, cut them up small, and place them into the stew-pan with the rhubarb, also the juice of half a lemon and a few pieces of lemon-peel. Place it on the gas-stove, and let it stew for lj hours. When cold, it will be ready for making tarts. Dried Strawberries. — Procure some strawberries (as many as are desired) when plentiful and ripe, attach threads to their stalks and hang them up to dry inside a window facing south, and they will not only keep for some time, months even, if in a perfect con¬ dition, but will retain that sweet, refreshing acid peculiar to the strawberry when in full perfection ; the flavour of the fruit without any watery taste is delicious, and dissolves in the mouth slowly. Orange Marmalade. — Ingredients : 6 lbs. of Seville oranges and 6 lemons to 10 lbs. of best pre¬ serving sugar. Cut the fruit into quarters and re¬ move the pulp, freeing it from pips and skins. Let the peel soak in water with a little salt for three or four days, changing the water daily. Then boil the peel in plenty of clean water until tender. Drain it well, and proceed to make the marmalade by cutting the peel into very thin slices, adding the pulp and sugar to it, and putting all in the preserving pan together, with the juice of the six lemons. Boil it quite gently, removing the scum as it rises. Stir gently from time to time. It should be quite clear and cooked sufficiently in about half an hour. o 210 THE HOUSEHOLD Blackberry aad Apple Jam. — Take equal quantities of freshly-gathered blackberries, and apples that have been peeled and cored, and cut up, allowing three- quarters of a pound of sugar to each pound of fruit, and proceed as in previous recipe. Blackberry Jam. — Proceed as above, only using half- a-pound of sugar to the pound of blackberries. Damson Jam. — Boil this fruit for one hour before putting in the sugar, then add three-quarters of a pound of sugar to the pound of fruit, and proceed as in “ Jam, and How to Make it.” Cherry Jam

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