Raspberry and Currant Preserves

Ingredients

• 2 pounds of raspberries
• 1 pint of currant juice
• 3 pounds of granulated sugar

Method

1. 1

   Cook for 20 minutes.

2. 2

   Do not cook more than this quantity at a time.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 194. The excerpt below is the record exactly as published.

3 pounds of granulated sugar, V/2 cups of water, 2 oranges sliced thin, also use the skin. Put mgre- dients in a bowl and let remain 12 hours, then put in preserving ket- tle and let boil 15 minutes, after reaching the boiling point. Skim often and put in jars. To Preserve Quinces. Use the orange quince, wash in cold water, then wipe, pare, and quarter them, remove all the core and hard part. Take an equal weight of sugar, cover quinces with cold water, let them come slowly to a boil, skim when nearly soft, put Y^ of the sugar on top but do not stir, when this boils, add another part of .the sugar and so on un- til all is in the kettle, let them boil slowly, till transparent, then put in jars and seal. 21 322 KENTUCKY RECEIPT BOOK. Grape Preserves. Use only ripe grapes, squeeze the pulps and juice, put in a granite kettle over the fire until tender enough to remove the seed easily, take off, remove the seed and put back the pulps with the hulls and cook 15 minutes. Sweeten to taste and cook 15 minutes longer. Put in jars and seal tight. Tomato Jam. One peck of tomatoes, % peck of half -ripe grapes. Boil about 3 hours or until the tomatoes are about the consistency of jam ; press through a sieve and add nearly as much sugar as you have jam ; al- so 1 heaping tablespoon of cinnamon and 1 level tablespoon cloves. Return to kettle and boil again. Preserve Citron. Pare the citron, cut them in slices, l^^ inches thick, leaving]: full length of the fruit. Remove seed, allow 1 pound of granulated sugar to 1 pound of the fruit. Make a syrup of 10 pounds of sugar, use 1 pint of water. Simmer gently for 20 minutes, then put in citron and boil until tender. Before removing from fire add 2 lemons sliced very thin, 2 ounces of root ginger (only boil a few minutes, do not stir while boiling). Removing from fire, skim carefully; then put in jars and seal. Cherry Preserves. Put juice and sugar on fire. Let it come to a good boil for 5 minutes, then put % of a pound of sugar to 1 pound of fruit. Cook 25 minutes. If syrup is not thick enough, remove fruit carefully and boil syrup 10 minutes longer. Pineaple Preserves. « Pare the fruit, remove the eyes and discolored part. Cut in slices, taking out the core. Weigh the fruit and put in a bowl, al- lowing 14 pound of sugar to 1 pound of fruit. Let it stand all night. In morning put in kettle, boil rapidly for a few minutes, then put in self-sealing jars. Preserved Cherries. Four pounds of cherries (remove the pit), 3 pounds of granu- lated sugar, 1 pint of white currant juice. Make syrup of this ; boil 15 minutes with cherries in it. Skim and pour them in a bowl until next day, then drain cherries on a sieve. Return the syrup and cur- rant juice to kettle. When tolerably thick add cherries, let boil 5 minutes. Remove from fire, skim well, put in jars and fasten se- curely. To Conserve Fruits. One and one-quarter pounds of granulated sugar, 2-3 pint of water. Boil water and sugar together until at a degree of thickness KENTUCKY RECEIPT BOOK. 323 known as the ball. Test it by placing some of the syrup on a tea- spoon ; when a little cool, dip the forefinger into the syrup and if a ball can be formed by rolling the syrup between the thumb and fore- finger, it is done. Cook in this syrup any kind of fruit that is to be conserved, heating slowly after the fruit is added. Have ready to receive the fruit a flat pan sprinkled thickly with granulated sugar. Put on the fruit and set in the oven or run to dry. It requires about 2 days. When dry make a syrup as before, add the fruit and stir un- til the sugar commences to grain and cling to the .fruit. Set aside the kettle with the fruit and syrup. When cold sift off the sugar, and place fruit in the sun to dry. Dry and put in boxes with waxed paper between each layer. Peaches and cherries make a delicious conserve. Currant Preserves. Three pounds of currants, 3 pounds of granulated sugar, V^ cups of water, 2 oranges sliced thin, also use the skin. Put ingre- dients in a bowl and let remain 12 hours, then put in preserving ket- tle and let boil 15 minutes, after reaching the boiling point. Skim often and put in hot jars. Raspberry and Currant Preserves. Two pounds of raspberries, 1 pint currant juice

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