Cherry Jam made -without Sugar. — Pick the stalks off a
sufficient quantity of Cherries, wipe them with a cloth to
free them of all dust, and stone them. Break the stones,
put them in a saucepan with a small quantity of water, and
boil for a few minutes. Strain the liquor from the stones
through a fine hair sieve, return it to the saucepan with the
fruit, and boil the whole until reduced to a thick jam, stirring
at the same time with a wooden spoon ; a small quantity of
powdered cloves and cinnamon✪ Cherry Jam made without Sugar may be added to the jam if
the flavour is agreeable to taste. When sufficiently reduced —
that is to say when the jam is boiled to a thick pulp — put
it into jars ; leave it until cold, then cover it as for Cherry
Jam, No. 2. This jam will keep for several months.
Cherries — continued.
Cherry Jelly. — (1) Remove the stalks and stones from 21b.
of Cherries, put them into a basin, pound the kernels, and
squeeze the juice of four lemons through a sieve. Mash the
Cherries with a wooden spoon, adding about 1. teacupful of
red-currant jelly ; then add the kernels, lastly the lemon-
juice, and mix these well together. Boil and skim 1 pint of
clarified sugar and isinglass✪ Cherry Jelly, put the Cherries into a jelly-bag,
pour this syrup over them, and run it through until quite
clear. If not sufficiently sweet, add more sugar ; if the con-
trary, add more lemon-juice. Damp a mould, pack it in ice,
fill it with the jelly, and turn it out when well set and firm.
(2) Make a strong syrup (lib. of sugar to 1 pint of water),
and skim it as it boils ; when all the sugar is properly dis-
solved, throw in a quart of Cherries to the pint. When the
Cherries are thoroughly cooked take the pan off the fire,
and when the syrup is cold mix with it loz. of isinglass
to the quart and the juice of three or four lemons. Strain
through a jelly-bag, fill a mould or moulds, and stand on ice.
(3) Soak 2oz. of isinglass in just sufficient cold water to
cover it ; pick 41b. of Cherries free of stalks and stone them
(they should be ripe, juicy Cherries), mix with them ^lb. of
currants picked free of stalks, put them into a preserving-
pan over the fire, and stir and bruise them with the back of
a wooden spoon till the juice comes freely from them; then
strain it through a cloth, squeezing it well to get all the
juice. Put the juice into the pan again, mix with it ljlb. of
clarified sugar, add the soaked isinglass, put it over the fire,
and stir till the isinglass is completely melted ; as soon
as a scum begins to form, take the jelly off and put it into
pots. Note. — Tin moulds would make these jellies turn a
dead blue colour.
Cherry Jelly in Mould. — Melt joz. of gelatine in a little
warm water and beat it in J pint of double cream to a
froth ; then add 3 table-spoonfuls of caster sugar and flavour
with noyeau. Stone some preserved Cherries✪ Cherry Jelly in Mould, put a little of
the jelly into a mould, put in a layer of Cherries, and then
jelly alternately with Cherries until it is full. Put the mould
on ice until required, and then turn out the jelly on to a
dish to serve. See Fig. 442.
Page 285 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cherry Jam made -without Sugar. — Pick the stalks off a sufficient quantity of Cherries, wipe them with a cloth to free them of all dust, and stone them. Break the stones, put them in a saucepan with a small quantity of water, and boil for a few minutes. Strain the liquor from the stones through a fine hair sieve, return it to the saucepan with the fruit, and boil the whole until reduced to a thick jam, stirring at the same time with a wooden spoon ; a small quantity of powdered cloves and cinnamon may be added to the jam if the flavour is agreeable to taste. When sufficiently reduced — that is to say when the jam is boiled to a thick pulp — put it into jars ; leave it until cold, then cover it as for Cherry Jam, No. 2. This jam will keep for several months.
Cherries — continued.
Cherry Jelly. — (1) Remove the stalks and stones from 21b. of Cherries, put them into a basin, pound the kernels, and squeeze the juice of four lemons through a sieve. Mash the Cherries with a wooden spoon, adding about 1. teacupful of red-currant jelly ; then add the kernels, lastly the lemon-juice, and mix these well together. Boil and skim 1 pint of clarified sugar and isinglass, put the Cherries into a jelly-bag, pour this syrup over them, and run it through until quite clear. If not sufficiently sweet, add more sugar ; if the contrary, add more lemon-juice. Damp a mould, pack it in ice, fill it with the jelly, and turn it out when well set and firm.
(2) Make a strong syrup (lib. of sugar to 1 pint of water), and skim it as it boils ; when all the sugar is properly dissolved, throw in a quart of Cherries to the pint. When the Cherries are thoroughly cooked take the pan off the fire, and when the syrup is cold mix with it loz. of isinglass to the quart and the juice of three or four lemons. Strain through a jelly-bag, fill a mould or moulds, and stand on ice.
(3) Soak 2oz. of isinglass in just sufficient cold water to cover it ; pick 41b. of Cherries free of stalks and stone them (they should be ripe, juicy Cherries), mix with them ½lb. of currants picked free of stalks, put them into a preservingpan over the fire, and stir and bruise them with the back of a wooden spoon till the juice comes freely from them; then strain it through a cloth, squeezing it well to get all the juice. Put the juice into the pan again, mix with it 1½lb. of clarified sugar, add the soaked isinglass, put it over the fire, and stir till the isinglass is completely melted ; as soon as a scum begins to form, take the jelly off and put it into pots. Note. — Tin moulds would make these jellies turn a dead blue colour.
Cherry Jelly in Mould. — Melt joz. of gelatine in a little warm water and beat it in J pint of double cream to a froth ; then add 3 table-spoonfuls of caster sugar and flavour with noyeau. Stone some preserved Cherries, put a little of
the jelly into a mould, put in a layer of Cherries, and then jelly alternately with Cherries until it is full. Put the mould on ice until required, and then turn out the jelly on to a dish to serve. See Fig. 442.
Records on this page
Cherry Jam made without SugarCherry JellyCherry JellyCherry Jelly in Mould