Raspberry Jam

Ingredients

• Take 6 lbs. of berries
• and 4.5 lbs. of sugar

Method

1. 1

   Crush the berries with a wooden spoon, and put pulp and juice in a preserving-kettle.

2. 2

   After they boil, cook steadily half an hour, stirring often.

3. 3

   Add the sugar, cook twenty minutes longer, and put boiling hot into jars.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 334. The excerpt below is the record exactly as published.

Raspberry Jam PRESERVES, ETC Strawberries to the pan ; then beat them to a pulp with a wooden spoon. Weigh the fruit, and for I lb. allow % lb. of sugar. Put the sugar into a preserving-pan, with as much water as will moisten it, and boil it slowly till it is smooth and thick. Stir frequently while it is be- ing boiled. The marmalade will be done enough when it will jelly when dropped upon a plate. Put it, while hot, into glasses or jars. Raspberry Jam. — Take 6 lbs. of berries and 4 l/z lbs. of sugar. Crush the berries with a wooden spoon, and put pulp and juice in a preserving- kettle. After they boil, cook steadily half an hour, stirring often. Add the sugar, cook twenty minutes longer, and put boiling hot into jars. If there is a great deal of juice, dip out part of it and make jelly of it or reserve it for raspberry vinegar. Either black or red raspberries may be used for this, but the latter are especially delicious. Raspberries, Preserved (French rec- ipe).— Take 4 lbs. of raspberries pick- ed from the stalks, set aside at least half, which should be the finest ; add to the rest I lb. of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving - pan, and allow % lb. of sugar to 1 lb. of juice, including the weight of the raspberries left whole. Let the sugar and juice boil, skimming it, and at the end of twenty- minutes put in the rest of the fruit and let it boil for ten minutes longer. When the preserve is boiled enough — it is so if the syrup jellies when a little is put on a plate to cool — take it off the fire, and pot in the usual way. Another way : — To 1 lb. of fruit allow 1 lb. of white sugar, pounded, and boil twenty minutes without stir- ring. When done, put into small glass- es, as directed for strawberries, and set in the sun from time to time. A delightful preserve to send to table with any delicately flavored ice- cream. Raspberries Preserved Whole. See Blackberries. Raspberry Syrup (an old Virginia recipe). — To every quart of berries add 1 lb. of loaf sugar, and let stand over- night. In the morning put on to boil for half an hour; skim, and strain through a jelly -bag; let cool; pour into bottles, and cork. Strawberry Jam. — For this a smaller berry will do, but choose one that is sweet and firm. Hull, wash, and measure the fruit. Take pound for pound of sugar; crush the berries till there is juice enough so that they will not burn ; boil them with one-third of the sugar, and crush them as they cook for fifteen minutes ; add one- third more sugar, and after fifteen minutes the rest, and cook another fifteen minutes, making three-quarters of an hour to every kettle of fruit. This should be enough, but if the berries are watery they may need longer. Try by cooling a little in the air, and take up as soon as' the jam sets. Strawberries, Preserved. — Select large but firm berries, hull and wash them, and measure 2 lbs. of fruit and 2 lbs. of sugar

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