Jams from Small Fruits

Ingredients

• 3/4 lb. of sugar
• 1 lb. of fruit

Method

1. 1

   Prepare fruit by stemming and topping.

2. 2

   Cook in a preserving kettle for 30 minutes, add sugar, and boil for 20 minutes.

3. 3

   Seal in jars while hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 327. The excerpt below is the record exactly as published.

/z lb. of sugar. 290 Fruit Jams Grapes, Preserved PRESERVES, ETC. Put both over the fire and boil for half an hour, stirring constantly. Put up in small jars or glasses. Grapes, Preserved (partly ripe). — Pick out those that are knotty or wormy, take the rest, a few at a time, in a coarse sieve, working them around with the hand until the seeds are loosened, when they will drop through, leaving the skins and pulp in the sieve. Drain the juice off the seeds, and to every pound of pulp, skins, and juice allow l/z lb. of white sugar. Put all into the preserving- kettle, and cook slowly about three-quarters of an hour. Put hot into jars, a brandy- paper on top, and seal up. Grape Syrup. — Pick ripe grapes of strong flavor from the stems; mash, and press the juice out. Measure, and put in a porcelain kettle, with i Y* lbs. sugar to every pint of juice ; stir over the fire until the sugar is dissolved and the syrup made. Care must be taken not to cook the liquid too long, or it will jelly. When thick and clear take from the fire, let cool, and bottle. Green-grape Jelly. — For this pur- pose the ordinary wild or fox grapes are excellent. The only drawback connected with making green-grape jelly is the quantity of sugar that is demanded to render it eatable. If the grapes are gathered in midsummer, before they have begun to turn, the jelly will be a clear green; but later, when the first bloom makes its appear- ance, a beautiful pink jelly may be ob- tained from this fruit. The grapes should be stripped from their stems, and put in a wide-mouthed stone jar set in an outer vessel of boiling water. After the grapes begin to soften, they should be stirred from time to time with a wooden paddle or spoon. When they are thoroughly crushed and bro- ken— a process that may require three or four hours — they may be turned, a small quantity at a time, into a jelly- bag. To have the juice perfectly clear, they should be allowed to drip, but the bag should not be squeezed. After all the juice that will has drip- ped from the fruit, the pulp may be squeezed into a second vessel, and the juice thus secured made into a second quality of jelly that will do for cake, etc. The juice should be measured, and to every pint of this I Y* lbs. of sugar should be allowed. The juice should then be returned to the fire, and while it boils the sugar may be heated in the oven. When the juice has been boiled twenty minutes the hot sugar may be added. After this the jelly should come to a hard boil, and may then be removed from the fire and turned into glasses while boiling hot. Jam from Large Fruits. — Apricots, peaches, damsons, pears, or apples may be made into excellent jam. Al- low the same proportion of sugar as with small fruit. Peel and stone peaches, stone damsons and apricots, peel and core apples and pears. Let the fruit heat very slowly, boil three- quarters of an hour, add the sugar, and cook five minutes longer. To peach and apricot jam add a few of the kernels of the stones, chopped fine. A table - spoonful of brandy to each pint of the juice is also an improve- ment. Jams from Small Fruits

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