Currant Jam

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. If you have a preserving-pan, use it. Otherwise, put the sugar and water in a four-gallon iron pot.
  2. Stir the sugar and water on the fire until the sugar boils.
  3. Remove the scum from the surface.
  4. When the sugar mixture has boiled for about ten minutes, add the currants.
  5. Keep stirring the jam while it boils for half an hour.
  6. If the jam appears thick and the currants are partly dissolved, it is ready.
  7. Pour the jam into stone jars.
  8. Allow the jars to cool all night.
  9. Tie down the jars with paper and keep them in a cold place for winter's use.
Original Text
No. 107. Currant Jam. Ingredients, twelve pounds of picked currants, either red, black, or white, or, if agreeable, mixed; eight pounds of raw sugar, three pints of water. If you could borrow what is called a preserving-pan from a neighbour, it would suit the purpose better than a pot; but, failing the preserving-pan, put the eight pounds of sugar in a four-gallon iron pot, with the three pints of water; stir these on the fire till the sugar boils; remove the scum from the surface, and, when it has boiled for about ten minutes, add the currants, and keep stirring the jam, while it boils for half an hour; and then, if it presents the appearance of being rather thick, and the currants partly dissolved,[56] it will be ready to pour into stone jars, which, after being allowed to cool all night, are to be tied down with paper, and kept in a cold place for winter's use. All kinds of seed fruit can be prepared in the same manner, as well as all kinds of plums.
Notes
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