Raspberry Jam

Ingredients

• Four pints of raspberries
• one pint of currant-juice
• five pounds of sugar

Method

1. 1

   In a preserving-pan, place the sugar and pour over the currant-juice, stir until boiling.

2. 2

   Add the raspberries, stir until boiling, skim well, and boil briskly for ten minutes.

3. 3

   Take the pan from the fire, and allow it to stand for ten minutes before potting it.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 164. The excerpt below is the record exactly as published.

RASPBERRY JAM. 255 Pick all the stalks from the currants, place in a preserving- pan the rhubarb -juice and sugar. Place the pan over a brisk fire, and stir with a wooden spoon the juice and sugar until they boil. Add then the currants, stir again till boil- ing, skim well, and boil slowly twelve minutes. Take the pan from the fire, and stir constantly until the currants begin to sink in the symp, then put the jam in the pots. This prevents the currants rising to the top of the pots when the jam is cold. NOTE. — Directions for preparing rhubarb-juice :— Take a dozen stalks of rhubarb, rub them in a damp towel, cut them in inch lengths, and put the pieces in a preserving-pan. Cover them with cold water and boil them twenty minutes. Tie a clean towel over the top of a basin, and strain the rhubarb through. Strawberry Jam.— Four pints strawberries, one pint red currant juice, five pounds lump sugar. Place in a preserving-pan the sugar, pour over it the red currant juice. Place the pan over a clear fire, and stir the contents till boiling ; add now the strawberries, and stir very gently till boiling ; skim well, and boil slowly thirty minutes. Take the pan from the fire, and before potting the jam allow it to stand ten minutes, stirring occasionally during this time. NOTE.— Directions for preparing red currant juice: — Pick the stalks from the currants, place them in a preserving -pan, cover them with cold water, and boil them slowly twenty minutes. Tie a flannel or felt bag over a basin, pour through the bag a kettleful of boiling water, pour away the water, then pour through the currant-juice. Raspberry Jam.— Four pints of raspberries, one pint of currant- juice, five pounds of sugar

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