Mrs Beetons Jams and Preserves Revisited

Redcurrant Jam

Redcurrants
To every 450g (1lb) of Fruit allow:
340g (12oz) Sugar

Let the fruit be gathered on a fine day.
Weigh the redcurrants and remove the stalks.
Put into a preserving pan with sugar in the above ratio.
Stir and boil for about 45 minutes.
Carefully remove the scum as it rises.
Put the jam sterilised jars and when cold, cover with airtight lids.

Time: 30 to 45 minutes, reckoning from the time the jam boils all over.
Sufficient: Allow from 6 to 7 quarts of currants to make 12 1-lb, pots of jam.
Seasonable: Make this in July.

RED-CURRANT JAM

1532. INGREDIENTS - To every lb. of fruit allow 3/4 lb. of loaf sugar.

Mode - Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about 3/4 hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg; press the paper round the top of the pot, and, when dry, the covering will be quite hard and air-tight.

Time - 1/2 to 3/4 hour, reckoning from the time the jam boils all over.

Average cost, for a lb. pot, from 6d. to 8d.

Sufficient - Allow from 6 to 7 quarts of currants to make 12 1-lb, pots of jam.

Seasonable - Make this in July.

Mrs BeetonRecipes

Mrs Beetons Jams and Preserves Revisited

Redcurrant Jam

Mrs Beeton
Recipes