Hips and Haws Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
half a pint of water to each 46 PICKLES AND PRESERVES. pound of fruit. Boil gently for half an hour, stirring and skimming well. Now run off the juice, weigh it, and to each pint allow lib. of sugar, and boil it all together till it jellies. Pot as usual. Some people add a few drops of carmine to bring up the colour. Tomato Jelly. — Quarter the fruit, and run out the juice in the preserving pan over a clear fire, and finish off in the usual way. (This is a Texan recipe, and is delicious with cold meat.) Tomato Jam is •easily made by peeling, quartering, and coring ripe, sound, and well-coloured tomatoes, boiling them with an equal weight of sugar, and, when this jellies, potting it as usual. Roivan (or Mountain Ash Berry) Jelly.- — Put the ripe red berries in the preserving pan with just •enough water to keep them from burning (about half a pint to every 21b. of berries), and simmer this all, stirring and "breaking the berries up with a spoon -to make the jelly flow freely. When they are quite soft and well broken up, turn them into a jelly bag, and run off as usual ; let it run just as slowly as it likes, without handling. Weigh this juice, and return it to the pan, with lib. of sugar to each pint of juice, and boil for nearly an hour, or till it “geals.” (Scotch recipe.) Apple Jelly. — Wipe, quarter, stalk, and core the apples, also wipe a good stalk of rhubarb and cut it into pieces, then place both these into the preserving pan with two pints of water for 41b. of apples and a good stick of rhubarb ; boil it all gently together for fifteen minutes, or until the apples are quite in a JAMS, JELLIES, AND PASTES. 47 % mask ; now turn it mto the jelly hag and finish oil precisely as for other jellies. Crab Apple Jelly.- — This can he made exactly like apple jelly, only reducing the water considerably, say a gill to the pound of fruit, and using one and a quarter to one and a-half pounds of loaf sugar to the pint of juice. Or else : well wash the little apples (choosing the brightest coloured), but neither peel nor core them.- Halve or quarter them and lay them in the pan with just enough water to cover them, and cook them to a pulp, when you turn them into the jelly bag and let them drain off all the night. In the morning weigh the juice, and to every pint of juice, allow one pound of sugar, and boil till perfectly clear and of a bright rosy red ; try it by dropping a little on a plate and if it stiffens it is ready and must be at once lifted off, and poured into moulds or pots. A little lemon juice or a few drops of essence of lemon may be added just at the last. (This is an American recipe, and is also often used for ordinary apple jelly, but only the brightest, red- skinned ones must be chosen). Hips and Haivs Jell
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