Currant Jam

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.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
three quarters of a pound of lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
a quarter of a pound of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
one quarter of fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
every five pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
one pound of raisins ↝ Raisins [Dried fruits]

Instructions (7)

Put the fruit first into the preserving-pan.
Place the sugar carefully in the middle, so as not to touch the pan.
Let it boil gently on a clear fire for about half an hour.
Do not stir it.
Skim the jelly carefully from the top.
Add a quarter of a pound of fruit to what remains from the jelly.
Stir it well, and boil it thoroughly.

Original Text

Currant Jam.

To a pound of currants put three quarters of a pound of lump sugar. Put the fruit first into the preserving-pan, and place the sugar carefully in the middle, so as not to touch the pan. Let it boil gently on a clear fire for about half an hour. It must not be stirred. Skim the jelly carefully from the top, and add a quarter of a pound of fruit to what remains from the jelly; stir it well, and boil it thoroughly. The proportion of fruit added for the jam must always be one quarter. In making jelly or jam, it is an improvement to add to every five pounds of currants one pound of raisins.

Notes

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