Red Currant-Raspberry Jam

Ingredients

• two quarts of currants
• one large orange
• one heaping cup raisins
• as much sugar as fruit

Method

1. 1

   Put the currants into a preserving pan without sugar, let them simmer until soft, then strain them through a sieve or cloth.

2. 2

   Then add the raspberries and sugar to the juice of the currants and boil in the usual way.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 108. The excerpt below is the record exactly as published.

Red Currant-Raspberry Jam. Put the currants into a preserving pan without sugar, let them simmer until soft, then strain them through a sieve or cloth. Then add the raspberries and sugar to the juice of the currants and boil in the usual way. Two quarts of raspberries to one quart of currants and as much sugar as fruit. Mrs. A. J. Hamblen. For Flavoring Jelly. Flavor apple jelly with rose geranium leaves. Put a few leaves for a few minutes only in the jelly while boiling. Orange Marmalade. Six oranges, three lemons; chop fine, taking out seeds. To every pint of fruit add one and one-half pints of water. Boil thirty minutes. Let stand twenty-four hours. Then measure, and to every pint of fruit add one and one-half pints of sugar. Boil twenty-five minutes. Mrs. A. J. White. Orange Marmalade. One dozen oranges; slice as thin as possible, taking out all the seeds and cutting off the thick rind at each end of the New Century Cook Book. 218 orange; cover them with four quarts of water and let stand thirty-six hours; then boil in the same water four hours; add eight pounds of sugar and boil for two hours; seal tightly. Mrs. A. J. White. Imitation Preserved Ginger. Scrape well and split in halves, young, yellow carrots; cut them in shape of the ginger cloves of West India ginger. Par- boil them and drain well, letting them lie in the sieve all night. Next day weigh them and put into preserving kettle with their weight in syrup of ginger. Let them simmer gently over a low fire four hours. Then fill your pots and tie down with blad- der and let them stand on the hob or upon the warm oven three days. They improve by keeping. Currant Conserve. (For Meats). Two quarts red currants, one large orange, one heaping cup raisins

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