RASPBERRY JAM

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible.
  2. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred.
  3. Then add the currant-juice and sugar, and boil again for 1/2 hour.
  4. Skim the jam well after the sugar is added, or the preserve will not be clear.
  5. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.
Original Text
RASPBERRY JAM. 1588. INGREDIENTS.—To every lb. of raspberries allow 1 lb. of sugar, 1/4 pint of red-currant juice. Mode.—Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for 1/2 hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require. Time.—1/4 hour to simmer the fruit without the sugar; 1/4 hour after it is added. Average cost, from 6d. to 8d. per lb. pot. Sufficient.—Allow about 1 pint of fruit to fill a 1-lb. pot. Seasonable in July and August.
Notes
—