Currant and Raspberry Jam

Ingredients

• Put eight pounds of fresh raspberries
• four pounds of lump sugar
• squeeze through a cloth enough red or white currants

Method

1. 1

   While the raspberries are simmering, squeeze enough red or white currants to make one quart of juice; add to this juice two pounds of powdered white sugar.

2. 2

   When this is dissolved, see that the raspberries are at boiling point, and pour the cold juice amongst them.

3. 3

   Boil rapidly for twenty-five minutes, stirring seldom, that the colour may be preserved.

4. 4

   Remove the jam from the fire, skim it carefully, and then pour it into pots, having them quite full.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 47. The excerpt below is the record exactly as published.

Put eight pounds of fresh raspberries and four pounds of lump sugar on the fire in a * Cranberry jam was reserved for tea and for special occasions* Clough. 212 MISCELLANEOUS. * WiPt please your honour taste of these conserves V ' Taming of the Shrew.' large preserving pan ; whilst this is simmer- ing, squeeze through a cloth enough red or white currants

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