Raspberry Jam. No. 1

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

Jam base

pound of raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint ↝ Currants, red and white, raw [Fruits and Fruit Juices]
pound of double-refined sugar

Instructions (6)

Stew or bake the currants in a pot, to get out the juice.
Let the sugar be finely beaten.
Take half the raspberries and squeeze through a coarse cloth, to keep back the seeds.
Bruise the rest with the back of a wooden spoon; the half that is bruised must be of the best raspberries.
Mix the raspberries, juice, and sugar, together.
Set it over a good fire, and let it boil as fast as possible, till you see it will jelly, which you may try in a spoon.

Original Text

Raspberry Jam. No. 1.—Very good.

Take to each pound of raspberries half a pint of juice of red and white currants, an equal quantity of each, in the whole half a pint, and a pound of double-refined sugar. Stew or bake the currants in a pot, to get out the juice. Let the sugar be finely beaten; then take half the raspberries and squeeze through a coarse cloth, to keep back the seeds; bruise the rest with the back of a wooden spoon; the half that is bruised must be of the best raspberries. Mix the raspberries, juice, and sugar, together: set it over a good fire, and let it boil as fast as possible, till you see it will jelly, which you may try in a spoon.

Notes

—