Currant,, JRaspberry or Blackberry Jam, — Pick over and mash the fruit ; allow one pound of sugar to a pound of fruit✪ Currant, Raspberry or Blackberry Jam. Put the fruit and one quarter of the sugar into a granite or porcelain kettle ; when boiling, add another quarter of the sugar ; boil again, add more sugar, and when all is used, let it boil till it hardens on the spoon in the air. Apples,, pears,, peaches,, and quinces should be pared, cut small, and treated in the same way. Cooking in onl}^ a little sugar at a time prevents the fruit from becoming hard. The Boston Gooh Book, 401 Canning. • Canning differs from preserving in that the fruit is kept, either with or without sugar, by sealing in air-tight jars or cans, and is not cooked long enough to destroy its natural flavor. Some authorities state that fruit may be kept by putting it in the jars, filling with cold water, and sealing immediately. But nearly all fruits are improved by the addition of more or less sugar. As a rule, all fruits that require sugar when fresh require it when canned. The important points in canning are to have the fruit perfect in shape and quality ; the syrup clear, rightl}^ pro- portioned, and boiling hot ; the jars hot and filled to over- flowing, and sealed quickly and thoroughly, that no air may be left inside. Have all utensils in order and at hand, that there may be no needless delay. Large-mouthed glass jars with glass covers or porcelain-lined screw covers are the best. Pint jars are more convenient for a small family. They should be scalded, and the covers and rub- bers clean and perfectl}^ fitted. Keep the jars in hot water until ready to fill, or roll each one in hot water just before filling, or place them in a folded towel wrung out of hot water, and put a silver spoon or fork in the jar while filling. A clamp is a great convenience, as the jar may be held in the clamp directly over the kettle and filled very quickly. If without this, have a broad shallow pan, half filled with hot water, on the stove or on a table near by, and place the jars in it while filling them. A wide-mouthed tunnel aids in filling the jars. When the fruit is to be boiled in the jars, place a perforated tin or some flat stones or muffin rings in the boiler, to keep the jars from resting on the bottom. Then the water will be under as well as around the jar, and there will be no danger of breaking. All ripe mellow fruit may be prepared and put at once into the jars. Place the jars in a boiler or kettle of warm water, with something underneath to avoid breaking. Make the s^Tup, using sugar according to taste, or in the proportion of one cup of sugar and one cvp of water for 26 402 The Boston Cook Book* each jar of small juicy berries^ and one cup of sugar and two cups of water for pears and large fruits. Pour the syrup boiling hot into the hot jars, boil five minutes, and seal at once. Strawberries^ plums ^ and cherries will require more sugar. Cherries should be stoned, but the stones may be used if liked. Quinces^ apples^ hard peaches^ pears ^ and fruits which require softening, should be cooked in water or in syrup until tender. Then fill the jars with boiling syrup, strain- ing it if not clear. Peaches may be canned whole, or if halved, a few of the pits removed and cooked in the syrup to give addi- tional flavor.

AI-modernized reading of the original text

Currant,, JRaspberry or Blackberry Jam, — Pick over and mash the fruit ; allow one pound of sugar to a pound of fruit. Put the fruit and one quarter of the sugar into a granite or porcelain kettle ; when boiling, add another quarter of the sugar ; boil again, add more sugar, and when all is used, let it boil till it hardens on the spoon in the air. Apples,, pears,, peaches,, and quinces should be pared, cut small, and treated in the same way. Cooking in only a little sugar at a time prevents the fruit from becoming hard. The Boston Gooh Book, 401 Canning. • Canning differs from preserving in that the fruit is kept, either with or without sugar, by sealing in air-tight jars or cans, and is not cooked long enough to destroy its natural flavor. Some authorities state that fruit may be kept by putting it in the jars, filling with cold water, and sealing immediately. But nearly all fruits are improved by the addition of more or less sugar. As a rule, all fruits that require sugar when fresh require it when canned. The important points in canning are to have the fruit perfect in shape and quality ; the syrup clear, rightly proportioned, and boiling hot ; the jars hot and filled to overflowing, and sealed quickly and thoroughly, that no air may be left inside. Have all utensils in order and at hand, that there may be no needless delay. Large-mouthed glass jars with glass covers or porcelain-lined screw covers are the best. Pint jars are more convenient for a small family. They should be scalded, and the covers and rubbers clean and perfectly fitted. Keep the jars in hot water until ready to fill, or roll each one in hot water just before filling, or place them in a folded towel wrung out of hot water, and put a silver spoon or fork in the jar while filling. A clamp is a great convenience, as the jar may be held in the clamp directly over the kettle and filled very quickly. If without this, have a broad shallow pan, half filled with hot water, on the stove or on a table near by, and place the jars in it while filling them. A wide-mouthed tunnel aids in filling the jars. When the fruit is to be boiled in the jars, place a perforated tin or some flat stones or muffin rings in the boiler, to keep the jars from resting on the bottom. Then the water will be under as well as around the jar, and there will be no danger of breaking. All ripe mellow fruit may be prepared and put at once into the jars. Place the jars in a boiler or kettle of warm water, with something underneath to avoid breaking. Make the syrup, using sugar according to taste, or in the proportion of one cup of sugar and one cup of water for The Boston Cook Book* each jar of small juicy berries^ and one cup of sugar and two cups of water for pears and large fruits. Pour the syrup boiling hot into the hot jars, boil five minutes, and seal at once. Strawberries^ plums ^ and cherries will require more sugar. Cherries should be stoned, but the stones may be used if liked. Quinces^ apples^ hard peaches^ pears ^ and fruits which require softening, should be cooked in water or in syrup until tender. Then fill the jars with boiling syrup, straining it if not clear. Peaches may be canned whole, or if halved, a few of the pits removed and cooked in the syrup to give additional flavor.

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Currant, Raspberry or Blackberry Jam

Mrs. Lincoln's Boston cook book