Mrs Beetons Jams and Preserves Revisited
Raspberry Jam
Raspberries
To every 450g (1lb) of Raspberries allow:
450g (1lb) Sugar
150ml (¼ pint) Redcurrant Juice
Let the fruit for this preserve be gathered in fine weather and used as soon after it is picked as possible.
Take off the stalks, put the raspberries into a preserving pan, break them up with a wooden spoon.
Boil for 15 minutes, keeping them well stirred.
Add the redcurrant juice and sugar and boil for 30 minutes.
Skim the jam well after the sugar is added or the preserve will not be clear.
The addition of the redcurrant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: 15 minutes to simmer the fruit without the sugar. 15 minutes after it is added.
Sufficient: Allow about 600ml (1 pint) of fruit to fill a 450g (1lb) pot.
Seasonable in July and August.
RASPBERRY JAM
1588. INGREDIENTS - To every lb. of raspberries allow 1 lb. of sugar, 1/4 pint of red-currant juice.
Mode - Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for 1/2 hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.
Time - 1/4 hour to simmer the fruit without the sugar; 1/4 hour after it is added.
Average cost, from 6d. to 8d. per lb. pot.
Sufficient - Allow about 1 pint of fruit to fill a 1-lb. pot.
Seasonable in July and August.
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