RED-CURRANT JAM

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Yield
12.0 1-lb pots of jam
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
Mode
  1. Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks.
  2. Put them into a preserving-pan with sugar in the above proportion.
  3. Stir them, and boil them for about 3/4 hour.
  4. Carefully remove the scum as it rises.
  5. 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.
Original Text
RED-CURRANT JAM. 1532. INGREDIENTS.—To every lb. of fruit allow 3/4 lb. of loaf sugar. [Illustration: JAM-POT.] 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.
Notes
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