12...
Paper
... ...
Cut in rounds to fit the pots.
13...
Brandy
Dip the papers in and lay on the
jam.
Tie a second piece of paper over the
pots.
14...
...
... ...
4.-RED CURRANT JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Currants
4 lbs. ...
String and put in the preserving
pan.
2...
Sugar
4 lbs. ...
Crush small and add.
3-
Boil up, and then let the fruit boil
fast for 7 or 8 minutes.
4...
...
Cover and tie down when cold.
Note.— Raspberries are sometimes added to improve the flavour.
5.— CURRANT JELLY, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Red currants
Very ripe
String them into a basin.
2...
White
currants
J the
quantity
String and add.
3"
Raspberries ...
J the
quantity
Pick and add.
4...
... ...
Crush the fruit by degrees through a
sieve, into a basin.
MYRA'S COOKERY BOOK
37'’
CURRANT JELLY, French receipt — [c'ontinucd).
Order.
Ingredients.
Quantities.
Method.
5-
...
Put the pulp that remains in the
preserving pan.
6...
Water
A few
drops
Add and let the fruit swell on the
fire.
7-
...
...
Strain it through a linen cloth, and
add to the other juice.
8...
...
Weigh all the juice.
y...
Sugar
I lb. to
I lb.
Add to the juice the same weight.
10...
... ...
... ...
Let it stand 2 hours.
II...
... ...
... ...
Let it boil up, then skim.
12...
... ^
Boil 20 minutes longer on a moderate
fire.
13...
...
When done pour it into pots. It
should be a clear thin jelly.
14...
. . • ...
»
Cover with paper in the usual way,
and keep in a dry place.
6.-BLACK CURRANT JELLY.
This is made in the same way, when it forms a clear dark jelly, or it
can be made in the usual way, without straining the fruit.
7.-WHITE CURRANT JELLY.
This is made in the same way, entirely of white currants, and flavoured
with a little lemon peel.
8.-GOOSEBERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Gooseberries
6 lbs.
Cut off the tops and stalks, and boil
them for 6 or 7 minutes.
2...
Sugar ...
4J lbs. ...
Crush and add.
3...
Boil for 5 hour, stirring and taking off
the scum.
4...
• •• • • •
• « • •• •
Pour into pots and lie down when
cold.
PRESEI^ VEE.
377
.9.-GRAPE JELLY.
Order.
Ingredients.
Quantities.
Method.
I,..
Black grapes
Take off the stalks and throw them
into the preserving pan.
2...
...
Boil a few minutes.
3
...
Put them on a sieve, and crush them
with a spoon.
4...
...
Boil the strained juice, and stir until
it is reduced one-half.
5...
Take off the scum.
6 ..
...
It is done when it jellies in cooling.
7...
...
... ...
Pour it into the pots.
8...
...
Put the pots in a very cool oven for
24 hours.
9...
...
Cover and tie down in the usual way.
Note. — A few ripe pears, peeled and cut in quarters, are an improvement to this
preserve ; they are added after No. 4 in the above receipt. Sugar, at the rate of one-
third the weight of the reduced preserve, may be added ; this will make it keep better,
and the jelly will then need less boiling.
lO.-GREENGAGE JAM.
Order.
Ingredients.
Quantities.
Method.-
I...
Greengages ...
Cut them in half and take out the
stones.
2...
Sugar
Weigh the fruit and put it in the
preserving pan.
3-
... ...
Add J lb. to each pound of fruit.
4...
... »w
...
Let them boil very slowly at first,
then more quickly.
5-
...
Page 155
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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12...
Paper
... ...
Cut in rounds to fit the pots.
13...
Brandy
Dip the papers in and lay on the
jam.
Tie a second piece of paper over the
pots.
14...
...
... ...
4.-RED CURRANT JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Currants
4 lbs. ...
String and put in the preserving
pan.
2...
Sugar
4 lbs. ...
Crush small and add.
3-
Boil up, and then let the fruit boil
fast for 7 or 8 minutes.
4...
...
Cover and tie down when cold.
Note.— Raspberries are sometimes added to improve the flavour.
5.— CURRANT JELLY, French receipt.
Order.
Ingredients.
Quantities.
Method.
I...
Red currants
Very ripe
String them into a basin.
2...
White
currants
J the
quantity
String and add.
3"
Raspberries ...
J the
quantity
Pick and add.
4...
... ...
Crush the fruit by degrees through a
sieve, into a basin.
MYRA'S COOKERY BOOK
37'’
CURRANT JELLY, French receipt — [c'ontinucd).
Order.
Ingredients.
Quantities.
Method.
5-
...
Put the pulp that remains in the
preserving pan.
6...
Water
A few
drops
Add and let the fruit swell on the
fire.
7-
...
...
Strain it through a linen cloth, and
add to the other juice.
8...
...
Weigh all the juice.
y...
Sugar
I lb. to
I lb.
Add to the juice the same weight.
10...
... ...
... ...
Let it stand 2 hours.
II...
... ...
... ...
Let it boil up, then skim.
12...
... ^
Boil 20 minutes longer on a moderate
fire.
13...
...
When done pour it into pots. It
should be a clear thin jelly.
14...
. . • ...
»
Cover with paper in the usual way,
and keep in a dry place.
6.-BLACK CURRANT JELLY.
This is made in the same way, when it forms a clear dark jelly, or it
can be made in the usual way, without straining the fruit.
7.-WHITE CURRANT JELLY.
This is made in the same way, entirely of white currants, and flavoured
with a little lemon peel.
8.-GOOSEBERRY JAM.
Order.
Ingredients.
Quantities.
Method.
I...
Gooseberries
6 lbs.
Cut off the tops and stalks, and boil
them for 6 or 7 minutes.
2...
Sugar ...
4J lbs. ...
Crush and add.
3...
Boil for 5 hour, stirring and taking off
the scum.
4...
• •• • • •
• « • •• •
Pour into pots and lie down when
cold.
PRESEI^ VEE.
377
.9.-GRAPE JELLY.
Order.
Ingredients.
Quantities.
Method.
I,..
Black grapes
Take off the stalks and throw them
into the preserving pan.
2...
...
Boil a few minutes.
3
...
Put them on a sieve, and crush them
with a spoon.
4...
...
Boil the strained juice, and stir until
it is reduced one-half.
5...
Take off the scum.
6 ..
...
It is done when it jellies in cooling.
7...
...
... ...
Pour it into the pots.
8...
...
Put the pots in a very cool oven for
24 hours.
9...
...
Cover and tie down in the usual way.
Note. — A few ripe pears, peeled and cut in quarters, are an improvement to this
preserve ; they are added after No. 4 in the above receipt. Sugar, at the rate of one-
third the weight of the reduced preserve, may be added ; this will make it keep better,
and the jelly will then need less boiling.
lO.-GREENGAGE JAM.
Order.
Ingredients.
Quantities.
Method.-
I...
Greengages ...
Cut them in half and take out the
stones.
2...
Sugar
Weigh the fruit and put it in the
preserving pan.
3-
... ...
Add J lb. to each pound of fruit.
4...
... »w
...
Let them boil very slowly at first,
then more quickly.
5-
...