Raspberries and Currants

Ingredients

• 2i qt. raspberries
• 1 qt. currants
• 4 c. sugar

Method

1. 1

   Pick over the fruit and wash and drain it.

2. 2

   Put the currants, a few at a time, into the preserving kettle, and mash them with a wooden masher.

3. 3

   Cook them slowly one hour, then strain the juice through thick cheesecloth.

4. 4

   Return the juice to the kettle, add the sugar, and cook the sirup slowly about twenty-five minutes.

5. 5

   Add the raspberries (when the sirup is boiling) one quart at a time.

6. 6

   Boil the fruit about three minutes, then put it into jars.

7. 7

   Repeat the process until all the raspberries are cooked.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 68. The excerpt below is the record exactly as published.

2i qt. raspberries 1 qt. currants 4 c. sugar RECIPE 307. 6 qt. berries 2 c. sugar RASPBERRIES AND CURRANTS Pick over the fruit and wash and drain it. Put the currants, a few at a time, into the preserving kettle, and mash them with a wooden masher. Cook them slowly one hour, then strain the juice through thick cheesecloth. Return the juice to the kettle, add the sugar, and cook the sirup slowly about twenty-five mmutes. Add the rasi)- berries (when the sirup is boiling) one quart at a time. Boil the fruit about three min- utes, then put it into jars. Repeat the process until all the raspberries are cooked. BLUEBERRIES Pick over the berries and wash and drain them. Put the water, berries, and sugar Digitized by Google PRESERVING FOODS 169 1 0. water into the preserving kettle and heat them slowly. Boil them fifteen minutes. Put them into jars. RECIPE 308. STRAWBERRIES Use equal weights of sugar and straw- berries. Put the berries into the preserving kettle in layers, sprinkling sugar over each layer. Place the kettle on the range and heat the fruit and sugar to the boiling point. Skim oflF the scum. Boil the fruit twelve minutes. Put it into sterilized tumblers or small jars. RECIPE 309. PEACHES Put the peaches into boiling water, and let them stand just long enough to soften the skin. Remove the skins, cut the fruit into halves and take out the stones, or the peaches may be put up whole. Cook them in sirup until they are tender (for rules for sirup, see p. 167). Put the fruit into jars, RECIPE 310. PLUMS Wash the plums, and prick them to pre- vent their bursting; add the plums to sirup (p. 167) ; and cook them until they are tender (about three minutes). Put them into jars. RECIPE 311. PEARS After washing the i)ears, pare them and cut them into halves and remove the cores. Put them into cold water. Make a thin • sirup (p. 167). If working alone, cook only enough i)ears to fill one jar at a time. RECIPE 312. QUINCES Wash, pare, quarter, and core the quinces. Put them into preserving kettle and cover them with boiling water. Cook them slowly, or until they are tender. Make a heavy Digitized by Google 170 SECOND YEAR sirup (p. 167). Add the quinces to the sirup, a small quantity at a time ; cover the kettle and let the quinces cook slowly or until they are a dark red color. Put the fruit- into jars. If cooked too rapidly, quinces will not have the attractive rich, red color to be gained by islow cooking. RECIPE 313. CRAB APPLE Wash the fruit, and remove the blossom end. Use heavy sirup (p. 167). Cook the fruit in the boiling sirup until it is tender (from thirty to forty-five minutes). Put it into jars. RECIPE 314. i pk. pears 2 lb. brown sugar 1 oz. stick cinnamon Cloves 2 c. vinegar RECIPE 315. i pk. peaches 2 lb. brown sugar 1 oz. stick cinnamon 1 tbs. whole cloves 2 in. piece of ginger root 2 c. vinegar RECIPE 316. 4 c. sugar

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