Currant Jam

Ingredients

• each pint of crushed currants
• three-fourths of a pound of white sugar
• one part red raspberries
• four parts currants

Method

1. 1

   For jam, bruise the fruit in an earthen bowl, just enough to break the skins and set the juice free.

2. 2

   Put in a preserving-kettle.

3. 3

   Simmer gently for twenty minutes, skimming carefully after it begins to boil.

4. 4

   At the expiration of the twenty minutes, add three-fourths of a pound of white sugar to each pint of crushed currants.

5. 5

   Simmer two or three minutes longer, and put in glass cans or jars.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 61. The excerpt below is the record exactly as published.

currant jam very much nicer than currant jell^^ It has a fresher, better flavor, which I presume is on account of its not bcim^ beaten and bruised, and then squeezed IN THE ORCHARD. 145 through a rag. For jam, bruise the fruit in an earthen bowl, just enough to break the skins and set the juice free. Put in a preserving-kettle. Simmer gently for twenty minutes, skimming carefully, after it begins to boil. At the expira- tion of the twenty minutes add three-fourths of a pound of white sugar to each pint of crushed currants. Simmer two or three minutes lonfirer, and put in glass cans or jars. One part red rasp- berries to four parts currants

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