Raspberry Jam

Ingredients

• equal quantities of fruit and sugar
• 1 lb. of sugar to a pint of pulp

Method

1. 1

   Boil fruit, stir constantly, add sugar when juice is reduced, simmer and skim for half an hour.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 416. The excerpt below is the record exactly as published.

raspberry jam, and make it into dumplings ; tioil them an hour ; pour melted butter into a dish, and strew grated sugar. RASPBERRY FRITTERS. — Grate 2 Naples biscuits ; pour over them a glass of boiling cream ; when it is almost cold, beat the yolks of 4 eggs to a strong froth ; beat the biscuits a little, then beat both together very much. Add 2 oss. of sugar, and as much rasp- berry juice as will make it a pretty pink colour, and give it a proper sharpness : drop them into a pan of boiling lard, the size of a walnut. When dished up, stick bits of citron in some, and blanch- ed almonds, cut lengthways in others. Lay round them green and yellow sweet- meats. RASPBERRY JAM.— Weigh equal quantities of fruit and sugar, put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly ; when most of the juice is wasted add the sugar, and sim- mer, skim half an hour. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first — It is best to put the juice of the raspberry through a hair sieve, to keep out the seeds. Some put 1 lb. of sugar to a pint of pulp

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