Raspberry Jam (No. 92)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Rub fresh-gathered raspberries, taken on a dry day, through a wicker sieve.
  2. To one pint of the pulp put one pound of loaf sugar, broke small.
  3. Put it into a preserving-pan over a brisk fire.
  4. When it begins to boil, skim it well, and stir it twenty minutes.
  5. Put into small pots.
  6. Cut white paper to the size of the top of the pot.
  7. Dip them in brandy, and put them over the jam when cold, with a double paper tied over the pot.
Original Text
Raspberry Jam.—(No. 92.) Rub fresh-gathered raspberries, taken on a dry day, through a wicker sieve; to one pint of the pulp put one pound of loaf sugar, broke small; put it into a preserving-pan over a brisk fire; when it begins to boil, skim it well, and stir it twenty minutes; put into small pots; cut white paper to the size of the top of the pot; dip them in brandy, and put them over the jam when cold, with a double paper tied over the pot. Strawberry jam is made the same way, and the scarlets are most proper for that purpose.
Notes
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