CHERRY JAM

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 1.0 lb. pot of jam (per pint of fruit)
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (8)

To every lb. of fruit, weighed before stoning, allow 1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
to every 6 lbs. of fruit allow 1 pint of red-currant juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
to every pint of juice 1 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
stone the cherries ↝ Cherries, raw [Other fruits and fruit salads]
add the sugar, which should be crushed to powder ↝ Sugar, NFS [Sugars and honey]
the currant-juice ↝ Currants, dried [Dried fruits]
1 lb. of sugar to every pint of juice ↝ Sugar, NFS [Sugars and honey]
crack some of the stones, and add the kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]

Instructions (6)

Mode

Weigh the fruit before stoning, and allow half the weight of sugar.
Stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up.
Then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice.
Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour.
Skim the jam well, keep it well stirred.
A few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.

Original Text

CHERRY JAM.

1528. INGREDIENTS.—To every lb. of fruit, weighed before stoning, allow 1/2 lb. of sugar; to every 6 lbs. of fruit allow 1 pint of red-currant juice, and to every pint of juice 1 lb. of sugar.

Mode.—Weigh the fruit before stoning, and allow half the weight of sugar; stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the stones, and add the kernels: these impart a very delicious flavour to the jam.

Time.—According to the quality of the cherries, from 3/4 to 1 hour to boil them; 20 minutes to 1/2 hour with the sugar.

Average cost, from 7d. to 8d. per lb. pot.

Sufficient.—1 pint of fruit for a lb. pot of jam.

Seasonable.—Make this in July or August.

Notes

—