Currant Raisin Jam

Ingredients

• Wash, drain, seed, and chop two pounds Muscatel raisins
• sufficient white currants to make three quarts of juice

Method

1. 1

   Wash, drain, seed, and chop two pounds Muscatel raisins and place in preserving kettle.

2. 2

   Meanwhile have ready, washed and stemmed, sufficient white currants to make three quarts of juice when mashed and strained.

3. 3

   Add to this three pounds of sugar and stir the sweetened juice into the raisins.

4. 4

   Mix well and let slowly come to a boil, skimming and stirring till it is thick and smooth.

5. 5

   Let cool; place in jars and seal.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 74. The excerpt below is the record exactly as published.

CURRANT RAISIN JAM Wash, drain, seed, and chop two pounds Muscatel raisins and place in preserving kettle. Meanwhile have ready, washed and stemmed, sufficient white currants to make three quarts of juice

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