Raspberry Jam

Ingredients

• six pounds of ripe raspberries
• six pounds of loaf sugar broken very small

Method

1. 1

   Sieve raspberries, boil with sugar, stirring to prevent burning.

2. 2

   Boil for 10 minutes, test for setting, and pour into jars.

Nutrition per serving

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 32. The excerpt below is the record exactly as published.

raspberry jam, and put the custard on the top of the jam; and the whipped cream on the custard as high as you can. Ornament the top with candied orange or lemon peel cut very thin, or green citron cut into festoons, according to fancy, and with nonpariels or coloured dust, this is the old method and looks well when done tastefully, but sugai work has entirely superseded it, and they are now orna- mented by placing a vessel, fountain, or swan m the whip, or with a temple or pagoda, &c. over it, by fix- ing them to the edge of the dish on a few latafias. WHIP FOR A TRIFLE. One pint of cream, one quart of water. If the cream is thin, use half the quantity of water, a quarter of a pound of powdered loaf sugar, and the juice of four lemons. AVhisk it to a strong froth; take the fioth off, as it rises, with a skimmer, and lay it on a sieve to drain: continue doing so as long as you can obtain any; it should be made and kept in a cool place for tour or five hours before it is wanted. WHIP FOR A TRIFLE. (No. 2.) Put into a pan, the white of one egg, a pint of cream, one ounce of loaf sugar, on which has been pieiiously rubbed the yellow rind of a lemon : sweeten with pow- dered loaf sugar. And proceed as before directed. A glass of white wine, and the same of brandy, with the juice of an orange, may also be added. If this whip rises too solid, add a little milk or water, which will make it lighter. SPANISH FLUMMERY. Make a custard as follows: pound twenty-four sweet Gt CONFECTIONARY and twelve bitter almonds quite fine, in a mortar, put them into a stewpan with the yolks of eight eggs; mix them together, and pour upon them a pint of boiling milk; put them over a slow fire, and stir it quickly with a whisk till it thickens; then remove it from the fire, stirring it till it gets a little cool, w'hich will prevent its becoming lumpy. When this is done, whisk up to a light froth half a pint of good cream in another pan or basin: and when your custard is quite cold, add it, stirring it in lightly; put in powTdered loaf sugar to your palate, and three quar- ters of an ounce of isinglass which has been dissolved in as little warm water as possible, and stood till it is cold; mix all together lightly, and wdien it begins to set, pour it into a mould. It will be ready in about an hour. PRESERVING. RASPBERRY' JAM. Put six pounds of ripe raspberries into a cane sieve, with holes just small enough to prevent a currant from going through whole, place it over a preserving pan, squeeze and rub the fruit with your hands till it is all gone through the sieve into the pan. Put it over a brisk fire, keeping them wrell stirred from the bottom with a long wooden spoon, or they will burn ; let them boil for about six to ten minutes. Put in six pounds of loaf sugar broken very small

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