Raspberry Jam

Ingredients

• One pound of Raspberries
• Three-quarters of a pound of crushed loaf Sugar

Method

1. 1

   When the fruit has been carefully picked, put it with the sugar in layers on a dish, or in a deep bowl, according to the quantity of fruit that is to be preserved.

2. 2

   Let it remain for four hours, and then turn it into a preserving pan and bring it to boiling-point quickly, stirring almost continuously to prevent it from burning.

3. 3

   Remove the scum as it rises or the jam will not be clear.

4. 4

   Let it boil gently for three-quarters of an hour, after it boils evenly all over.

5. 5

   Turn it into jars, and when cold cover in the ordinary way and store it in a dry place.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 66. The excerpt below is the record exactly as published.

raspberry jam over the custard, and whip the whites of eggs with the sugar into a stiff froth and place it over all. Put the pudding in a hot oven for five minutes and let it brown slightly, then serve at once. 299. Queen’s Tartlets. Ingredients . Puff Paste. Castor Sugar. Fresh Strawberries or Whipped Cream. Raspberries. Make the paste according to recipe for good “ Puff Paste.” When the tartlet cases are baked and just cool, fill them with either fresh strawberries or raspberries, slightly broken up and covered with castor sugar. Leave room for the whipped cream, which must be put on the top. Serve on a d’Oyley. 148 THE APSLEY COOKERY BOOK 300. Raisin Pudding (Baked). Ingredients. Eight ounces of Flour. Two ounces of Albene. Five ounces of Eaisins, or Sultanas. Three whites of Eggs. Three gills of Milk. One teaspoonful of Baking Powder. Rub the Albene into the flour, then mix the baking- powder with the flour ; add the raisins or sultanas. Whip the whites of the eggs to a stiff froth ; add them to the milk. Mix all together and put into a well- greased pie-dish, and bake for three-quarters of an hour. 301. Raspberry Jam. Ingredients. One pound of Raspberries. Three-quarters of a pound of crushed loaf Sugar

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