Bilberries

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Pick bilberries carefully.
  2. Put them on the fire in a preserving pan without any water as they are very juicy.
  3. For each 1 lb. of fruit give 1/2 lb. of sugar.
  4. Let them boil 1/2 hour.
  5. Tie them up in jars.
  6. When you make the tart add a tablespoonful of Black Currant Jelly, nor jam to improve the flavour.
Mrs. Davidson's Method
  1. Allow 1 lb. of sugar to 1 lb. of fruit.
  2. Boil 1/2 hour.
  3. Otherwise they turn sour.
Original Text
Bilberries. Bilberries do not keep many weeks, but are very much liked for tarts. Pick them carefully, and put them on the fire in a preserving pan without any water as they are very juicy. For each 1 lb. of fruit give ½ lb. of sugar. Let them boil ½ hour, then tie them up in jars. When you make the tart add a tablespoonful of Black Currant Jelly, nor jam (see Jams, Jellies, &c.), to improve the flavour. Mrs. Davidson says they keep well if you allow 1 lb. of sugar to 1 lb. of fruit, and boil ½ hour—otherwise they turn sour.
Notes
—