Raspberry Jam

Ingredients

• 1 lb. of white sugar
• 1 lb. of fruit
• 2 wine glasses of red currant juice

Method

1. 1

   Directly this fruit is purchased preserve it; place in preserving pan and allow to boil twenty minutes, stirring constantly; add the sugar and currant juice and boil for half an hour.

2. 2

   Be particular to skim well as this will make the jam nice and clear.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.

1 lb. of fruit to I lb. of sugar. Purchase the fruit ripe and dry ; having stripped from the stalk which can be done nicely with a silver fork, place them and the water into your preserving pan; boil for ten minutes, then add the sugar, and allow to boil three-quarters of an hour from the time it begins to simmer; keep it constantly stirred ; carefully remove the scum. When done pot in the usual man- ner. 811. Raspberry Jam—Ingredients—Allow 1 lb. of white sugar to I lb. of fruit, and 2 wine glasses of red currant juice

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