Currant Jam

Ingredients

• every six pounds of fruit
• one pint of red currant juice
• one pound of sugar
• half the weight of sugar

Method

1. 1

   Weigh the fruit before stoning, stone the cherries and boil them in a preserving pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant juice, allowing one pint to one pound of sugar.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 429. The excerpt below is the record exactly as published.

every six pounds of fruit allow one pint of red cur- rant juice, and to every pint of juice one pound of sugar. Weigh the fruit before stoning, and allow half the weight of sugar ; stone the cherries and boil them in a preserving pan until nearly all the juice is dried up ; then add the sugar, which should be crushed to powder, and the currant juice, allowing one pint to one pound of sugar. WHITE OR RED CURRANT JAM. Pick the fruit very nicely, and allow an equal quantity of purely pow- dered loaf sugar ; put a layer of each alternately into a preserving pan, and boil for ten minutes ; or they may be boiled the same length of time in sugar previously clarified and boiled like candy. DAMSON CHEESE. Take twelve pounds of damsons and put them into the oven ; when they are soft take out the stones, crack them and then blanch the ker- nels, then add three and a half pounds of lump sugar ; boil about three hours ; wet the molds before using them. Weigh the damsons before they are put into the oven. GOOSEBERRY JAM. Take what quantity you please of red, rough, ripe gooseberries, take half the quantity of lump sugar; break them well and boil them together for half an hour or more, if necessary. 33 514 JAMS AND JELLIES. GRAPE JAM. Boil ripe grapes to a soft pulp (about one hour and a half will do) and strain through a sieve ; weigh them and to every pound of fruit allow three-quarters of a pound of sugar ; boil together twenty minutes, stir and strain. GREEN GAGE JAM. To every pound of fruit weighed before being stoned, allow three- fourths of a pound of lump sugar. Divide the green gages, take out the stones, and put them into a preserving pan ; bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted ; remove the scum as it rises, and just before the jam is done, boil it rapidly for five minutes. LEMON CONSERVE. One pound powdered white sugar, quarter pound fresh butter, six eggs, leaving out the whites of two, adding the juice and grated rind of three fine lemons. Put all into a saucepan ; stir the whole gently over a slow fire until it gets thick as honey. A delicious spread for bread, biscuit or rolls. LEMON CHEESECAKES. Grate the rind of two lemons and squeeze their juice into a bowl ; add a quarter of a pound of powdered sugar, quarter of a pound of fresh butter; beat up three eggs, mix altogether, and they will be ready to make into tartlets or open tarts. PEACH JAM. Gather the peaches when quite ripe, peel and stone them, put them in a preserving pan, mash them over the fire till hot ; rub them through a sieve, and add to a pound of pulp the same weight of pounded loaf sugar, and half an ounce of bitter almonds, blanched and pounded ; let it boil ten or twelve minutes. Stir and skim it well. RASPBERRY JAM. Three-quarters of a pound of sugar to each pound of fruit ; put the fruit on alone or with the addition of half a pint of currant juice to every four pounds of fruit ; boil half an hour, mashing and stirring well ; add the sugar, and cook twenty minutes more. Blackberry jam is very good made as above, omitting the currant juice. STRAWBERRY JAM. To every pound of fruit allow three-fourths pound of sugar, one pint of red currant juice

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