Cookery for every household

Pick and look over the berries carefully. Put them into a preserving pan and nearly cover them with cold water. Bring them slowly to the boil, and bruise them well with a wooden spoon. Then allow them to boil slowly from £ to 1 hour, bruising them down occasionally until all the juice has run out. When ready, strain through a jelly cloth or fine hair sieve, and when all the juice has run through, measure it and return it to a clean preserving pan. Bring the juice to the boil, and boil it alone for 15 minutes, then add sugar, allowing £ lb. to each pint of juice, and boil both together until the jelly will set. Skim if necessary, and pot in the usual way. 2122. Black-currant Jam To 3 lbs. black currants allow 1 pint of rhubarb juice and 4 lbs. preserving sugar. The black currants should be as ripe as possible. Strip them from the stalks, and wash them if they are very smoked and dirty. Put them into a preserving pan with the proper portion of rhubarb juice (see p. 472), bring to the boil, and allow the currants to simmer slowly for 15 minutes. Warm the sugar without allowing it to brown and add it next. Boil with the sugar from 20 to 30 minutes, or until the jam will set. It must be stirred almost constantly. Note. — Raspberry or red-currant juice may be used instead of rhubarb, but either of these will give a distinct flavour. 2124. Black-currant Marmalade Black currants. Sugar. Choose fresh ripe currants, pick them from the stalks, and wash them if necessary. Then put them into a double boiler and let them cook until soft and broken ; or, failing a double boiler, cook them in a large jar or crock placed in a saucepan of hot water, or in the oven. When the currants are soft, rub them through a sieve fine enough to keep back the seeds. Measure the pulp into a preserving pan, bring it to the boil, and boil 15 minutes. Allow 1 lb. sugar to each pint of pulp, warm it in the oven, add it to the pulp, and boil both together until the marmalade will set. Then pot and cover. 2125. Carrot Jam Carrots. Preserving sugar. Warm water. Lemons. Brandy. Sweet almonds. Choose sound red carrots, wash and clean them carefully, and if the jam is wanted a very good colour, use the red part only. Cut the carrots in pieces, and put them into a preserving pan with sufficient hot water to cover them. Allow them to simmer slowly until quite tender, then drain off any water that may be left, and rub the carrots through a sieve. Now weigh the carrot puree and to each pound allow 1 lb. sugar, 1 lemon, \ oz. sweet almonds, and a good table-spoonful of brandy. Put the sugar and carrot puree into the preserving pan, and add the grated rind and the strained juice of the lemons. Bring slowly to the boil, stirring all the time, then boil until the jam will set when tested on a plate. Have the almonds blanched and shred, and add them with the brandy at the last. Pot in the usual way. Note. — A few bitter almonds may be added if liked, or the jam may be flavoured with ginger instead of almonds. 2126. Cherry Jam 4 lbs. cherries. I 1 pt. fruit juice or 4 lbs. preserving sugar. | water. Choose sound cherries that are rather unripe, as sweet ripe cherries make a tasteless kind of jam. Wash or wipe the cherries carefully, then remove the stones, being careful to break the fruit as little as possible. If time permits, break some of the