Black Currant Jam

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 25 min Total: 25 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the jam

Take the largest currants, pick them carefully and cut off the tops. ↝ Currants, european black, raw [Fruits and Fruit Juices]
To every lb. of fruit allow 11/4 lbs. of sugar. ↝ Sugar, NFS [Sugars and honey]
To every 4 lbs. of black currants add 1 pt. of red currant juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
and allow an additional lb. of sugar for each pt. of red currant juice ↝ Sugar, NFS [Sugars and honey]
or use raspberry juice if more convenient. ↝ Raspberry juice concentrate [Fruits and Fruit Juices]

Instructions (4)

Take the largest currants, pick them carefully and cut off the tops.
To every lb. of fruit allow 11/4 lbs. of sugar.
To every 4 lbs. of black currants add 1 pt. of red currant juice, and allow an additional lb. of sugar for each pt. of red currant juice, or use raspberry juice if more convenient.
Boil about 25 minutes.

Original Text

Black Currant Jam. (Mrs. Young.)
Take the largest currants, pick them carefully and cut off
the tops. To every lb. of fruit allow 1¼ lbs. of sugar. To every
4 lbs. of black currants add 1 pt. of red currant juice, and allow
an additional lb. of sugar for each pt. of red currant juice, or use
raspberry juice if more convenient. Boil about 25 minutes.
Black Currant Jelly.
Allow 1 pt. of red currants or of raspberries, or ½ pt. of each
to every 2 pts. of black currants.
Put the fruit into an earthen jar and add 15 tablespoonfuls
of water to every pint of currants. Stand the jar in 1 pt. of
boiling water and steam the currants for 6 hours, the water being
always kept boiling. Then strain off the juice and allow 1¼ lbs.
of sugar for each pint of juice. Boil 15 minutes.

Notes

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