Preserved Elderberries

Ingredients

• three parts of elderberries
• one part of the pulp of green grapes
• equal weight of sugar

Method

1. 1

   Use three parts of elderberries, one part of the pulp of green grapes prepared as directed below, and an equal weight of sugar; pick the grapes from the stems, put them over the fire, and soften them with gentle heat until the pulp can be separated from the seeds by rubbing through a colander; while the grapes are being softened, pick the elderberries from the stems; put the sugar, grape-pulp, and elderberries over the fire in a porcelain-lined kettle, and stew them gently until the sirup begins to thicken, removing all scum as it rises; then cool them a little, put them into glass jars, and seal them air-tight.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 291. The excerpt below is the record exactly as published.

equal weight of sugar ; put the fruit and sugar in a )reserving-kettle over a moderate fire, and stir them occa- iionally until they boil ; remove all scum as it rises, and )oil the jam ten minutes from the time it begins to boil ; hen partly cool the jam, and put it into glasses or jars ; v'hen quite cold, put a round of paper dipped in brandy in ;ach glass or jar, and close them from the air with paper lipped in the white of an egg slightly beaten. CURRANT-JELL T. After removing the stems from ripe currants, put them )ver the fire, and break them until they yield their juice ; hen strain it through a jelly-bag, and make the jelly as di- ected in the recipes for other fruit-jellies, allowing a pound )f sugar to each pint of juice. BLACKBERRY AND APPLE JAM. Use equal weights of blackberries, and fresh apples peeled md cored ; put the fruit into a preserving-kettle with an :qual weight of sugar, and place it over a moderate fire ; re- nove all scum as it rises, and boil the jam for three-quar- ers of an hour, stirring it frequently ; then cool it, and put t up as already directed for other jams. BARB ERR T-JAM. Allow equal weights of barberries and brown sugar ; pick )ver the barberries, remove the stems, and weigh the ber- ies; put them into the preserving-kettle with an equal I'eight of sugar, and a gill of cold water for each pound of ugarj let the sugar melt, and the fruit slowly reach the )oiling-point, stirring it occasionally; when the fruit boils> 550 PRACTICAL AMERICAN COOKERY. put the kettle where its contents will simmer, and cook the jam slowly for an hour, stirring it occasionally to prevent burning ; when the fruit looks clear, and is of the proper consistency for jam, take the kettle off the fire, let the jam cool, and then put it into glass or earthen jars or jelly- glasses ; cover the surface of the jam with a round, piece of ■ white paper wet with brandy, and then seal the jars air- tight. BARBEBR Y-JELL Y. Pick over sound berries, weigh them, put them into the preserving-kettle with water enough to prevent burning, and boil the berries to a pulp ; pour the berries and their juice into a jelly-bag, and let the juice run through the bag with- out pressure ; to each pint of juice add a pound of sugar ; boil the sugar and juice together, removing all scum which may rise, until a little cooled on a saucer becomes firm ; then cool the jelly a little, and put it up in glasses, covered with paper to exclude ihe air. BARBERR Y-JAM. After making jelly, weigh the berries which remain in the jelly-bag, put them into the preserving- kettle with an equal amount of brown sugar, and boil them to a thick jam, re- moving all scum which rises, and stirring them to prevent sticking to the kettle or burning; when the jam is done, cool it a little, and put it up in air-tight jars or glasses cov- ered with paper. PRESERVED MULBERRIES. Put two quarts of mulberries over the fire in a porcelain- lined kettle, after they have been carefully looked over, and the stems removed, and let them stand until they yield their juice ; then squeeze them, and strain their juice ; to each pint of mulberry -juice add two pounds of sugar; put the DESSERT. 551 igar and juice over the fire, and boil and skim them until ley are clear ; meantime, pick over more mulberries ; low two quarts of berries to the above-named quantity of igar and juice ; put them over the fire, and cook them :ntly until they are just tender, but not broken ; when the 5rries are tender, let them stand over night in the sirup ; le next day skim the berries out of the sirup, and put lem into glass jars ; put the sirup over the fire, and boil it (itil it begins to thicken; then pour it over the berries, ose the jars, and seal them air-tight. PRESERVED ELDERBERRIES. Use three parts of elderberries, one part of the pulp of reen grapes

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