How to Make Jam

Name: How to Make Jam
Yield: 2 servings
Ingredients: The fruit must be picked when it is quite dry; Good lump sugar must be used; three quarters of a pound of sugar; a pound of sugar to a pound of fruit

From The "A1" cookery book, 1901

Serves 2

Ensure jars are dry to prevent fermentation.

Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 101. The excerpt below is the record exactly as published.

How to make Jam. — The fruit must be picked when it is quite dry, and should be quite sound. Good lump sugar must be ODDS AND ENDS. 1 53 used. If the glasses or jars in which the jam is to be kept are not absolutely dry the jam will ferment, so they must be washed and dried some time before they are wanted. After the fruit is freed from stalks or stones, as the case may be, it must be weighed. Then put it in the preserving pan and let it boil ; stir and skim it. After it has boiled a few minutes add the sugar. The quantity to use varies with the fruit ; strawberries and rasp- berries and the sweeter kinds take less than the more acid fruits. As a general rule three quarters of a pound of sugar should be used to every pound of fruit ; damsons require a pound of sugar to a pound of fruit

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