Raisin Jam

Ingredients

• one pound of raisins
• one-half pound of sugar
• one cupful of water

Method

1. 1

   Wash and seed raisins, cook with sugar and water until thick.

2. 2

   Nutmeg may be added if desired.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.

one-half pounds of sugar to each pint. Fill glass cans with the syrup, cover them and set in cold water and boil for one-half hour. Leave the jars in the water until cool, then seal. Miss J. Woodhull. CURRANT JAM. Wash, stem and mash red or white currants. Use one pound of sugar to one pound of fruit. Put the fruit and one-fourth of the sugar into a granite kettle; stir and when it boils add balance of sugar. Let it boil till very thick. Putting in only a little sugar at a time prevents the currants from becoming hard. Lettie Sprague. DATE JAH. To every pound of dates, use one-half the quantity of sugar and one cupful of water. Remove the stones, put over the fire and cook until thick. Place in deep glasses. Stir so as to prevent burning. Pearl Weeks. ORANQE JAH. Slice one dozen oranges, remove seeds and let stand over night in three quarts of water. Add six pounds of sugar. Boil till thick. Seal. Miss J. C. Higbie. RAISIN JAM. Wash and seed one pound of raisins; put them on to cook with one- half pound of sugar and one cupful of water

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