Nursery Preserve

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Kentish cherries, 2 lbs. ↝ Cherries, raw [Other fruits and fruit salads]
a pound and a half of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
an equal quantity of red and of white currants, all weighed after they have been cleared from their stems ↝ Currants, red and white, raw [Fruits and Fruit Juices]
an equal quantity of red and of white currants, all weighed after they have been cleared from their stems ↝ Currants, red and white, raw [Fruits and Fruit Juices]
three pounds and a quarter of common sugar ↝ Sugar, NFS [Sugars and honey]
A pound and a half of gooseberries may be substituted for the cherries ↝ Gooseberries, raw [Fruits and Fruit Juices]

Instructions (6)

Take the stones from the Kentish cherries and boil them for twenty minutes.
Add the raspberries, red currants, and white currants (all weighed after being cleared from their stems) to the cherries.
Boil these fruits together quickly for twenty minutes.
Mix in the sugar.
Boil the preserve quickly for fifteen minutes more.
Stir the jam well from the beginning to prevent burning.

Original Text

NURSERY PRESERVE.

Take the stones from a couple of pounds of Kentish cherries, and boil them twenty minutes; then add to them a pound and a half of raspberries, and an equal quantity of red and of white currants, all weighed after they have been cleared from their stems. Boil these together quickly for twenty minutes; mix with them three pounds and a quarter of common sugar, and give the preserve fifteen minutes more of quick boiling. A pound and a half of gooseberries may be substituted for the cherries; but they will not require any stewing before they are added to the other fruits. The jam must be well stirred from the beginning, or it will burn to the pan.

Kentish cherries, 2 lbs.: 20 minutes. Raspberries, red currants, and white currants, of each 1-1/2 lb.: 20 minutes. Sugar, 3-1/4 lbs.: 15 minutes.

Notes

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