Mrs Beetons Jams and Preserves Revisited
Cherry Jam
Cherries
To every 450g (1lb) of Fruit, weighed before stoning, allow:
225g (8oz) Caster Sugar.
To every 2.7kg (6lb) of Fruit allow:
600ml (1 pint) Redcurrant Juice
To every 600ml (1 pint) of Juice 450g (1lb) Sugar
Weigh the fruit before stoning and allow half the weight of sugar.
Stone the cherries and boil them in a preserving pan until nearly all the juice has dried up.
Add the sugar and the currant juice, allowing 600ml (1 pint) to every 2.7kg (6lb) of cherries (original weight) and 450g (1lb) of sugar to every 600ml (1 pint) of juice.
Boil together until it jellies, which will be in from 20 to 30 minutes.
Skim the jam well, keep it well stirred and a few minutes before it is done, crack some of the stones and add the kernels, these give a very delicious flavour to the jam.
Pour into sterilised jars with airtight lids.
Time: According to the quality of the cherries, from ¾ to 1 hour to boil them, 20 minutes to 30 minutes with the sugar.
Sufficient: 600ml (1 pint) of fruit for a 450g (1lb) pot of jam.
Seasonable: Make this in July or August.
CHERRY JAM
1528. INGREDIENTS - To every lb. of fruit, weighed before stoning, allow 1/2 lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar.
Mode - Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.
Time - According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.
Average cost, from 7d. to 8d. per lb. pot.
Sufficient - 1 pint of fruit for a lb. pot of jam.
Seasonable - Make this in July or August.
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