Mrs Beetons Jams and Preserves Revisited
Greengage Jam
Greengages
To every 450g (1lb) of Fruit, weighed before being stoned, allow:
340g (12oz) Sugar
Divide the greengages, take out the stones and put them into a preserving pan.
Bring the fruit to a boil, add the sugar and keep stirring it over a gentle heat until it is melted.
Remove all the scum as it rises and just before the jam is done, boil it rapidly for 5 minutes.
To check when it has boiled enough, pour a little on a plate and if the syrup thickens and appears firm, it is done.
Have half the kernels blanched ready.
Add into the jam, bring to the boil.
Pour the preserve into sterilised jars.
When cold, cover with airtight lids.
Store in a dry place.
Time: 45 minutes after the sugar is added.
Sufficient: Allow about 900ml (1½ pints) of fruit for every 450g (1lb) pot of jam.
Seasonable: Make this in August or September.
GREENGAGE JAM
1552. INGREDIENTS - To every lb. of fruit, weighed before being stoned, allow 3/4 lb. of lump sugar.
Mode - Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels blanched; put them into the jam, give them one boil, and pour the preserve into pots. When cold, cover down with oiled papers, and, over these, tissue-paper brushed over on both sides with the white of an egg.
Time - 3/4 hour after the sugar is added.
Average cost, from 6d. to 8d. per lb. pot.
Sufficient - Allow about 1-1/2 pint of fruit for every lb. pot of jam.
Seasonable - Make this in August or September.
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