Jam Making
From Mrs. Roundell's Practical cookery book, 1898
Serves 16
Different fruits require different treatments. Strawberries need careful stirring, while drier fruits should be cooked longer.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 346. The excerpt below is the record exactly as published.
three-quarters of a pound of sugar to a pound of all fruit but stone fruit. Stone fruit requires a pound and a quarter of sugar. Break the sugar small, but do not pound it; if you do, the syrup will not be clear. Use the best sugar, as inferior kinds produce much more scum. (3.) Never put the preserving pan flat on the fire ; if you do, the fruit will stick to it and burn, or, as cooks say, catch. Raise the pan on a trivet a little above the fire, and not directly over it. Stir the whole time whilst the fruit and sugar are boiling together, using a wooden spoon. An iron spoon would ruin both the flavour and the colour of any jam. Stir gently at first, and more quickly towards the end of the boiling. Skim off all scum as it rises. (4.) Put the fruit in the pan, sprinkle in sugar, and, as the fruit juices, go on adding the sugar. When K K 2 500 PRESERVES it is all dissolved bring the jam to the boil. (5.) Never boil jam longer than twenty minutes. If it is boiled too long the jam will be sticky ; if not sufficiently boiled it will not keep. When the scum ceases to rise put a few drops of the jam on a cold plate
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.