Strawberry Jam with Currant Juice

Ingredients

• To every pound of fruit allow —
• l-|r lbs. loaf sugar
• 1 pint red currant juice

Method

1. 1

   Choose the strawberries not too ripe and of good colour.

2. 2

   Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be pounded.

3. 3

   Shake the dish gently that the sugar may be equally distributed, and let it remain for one day.

4. 4

   Put the currants into a jar, place the jar in a saucepan of boiling water, let it simmer until the juice is drawn from the currants, then pour it off and put 1 pint into a saucepan or stewpan, boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries until the whole is sufficiently jellied.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 42. The excerpt below is the record exactly as published.

To every pound of fruit allow — l-|r lbs. loaf sugar. 1 pint red currant juice

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