cannot be obtained, raspberries may be preserved
as follows : — Weigh the raspberries, and allow
three-quarters of a pound of sugar✪ Raspberry Jam (another way) for each
pound of fruit. Put the fruit and sugar in
layers upon a large dish, and let them remain
for some hours. When they are to be boiled,
put fruit and sugar together into a preser\ang-
pan, stir the jam to keep it from burning, and
let it boil gently for three-quarters of an hour
from the time it begins to boil. Eemove the
scum as it rises, or the jam will not be clear.
Put it into jars, cover, and store in the usual
way. Probable cost, Gd. to 9d. per pound.
Raspberry Jam (another way). — Mash
a quantity of fine ripe dry raspberries, strew
on them their own weight of loaf sugar, and add
half their weight of white-currant juice. BoU.
them half an hour over a clear slow fire, skim
well, and put them into pots or glasses; tie
down with brandied papers, and keep them dry.
Strew on the sugar as soon as possible after
the berries are gathered, and in order to
preserve their flavoui- they must not stand
long before they are boiled.
Raspberry Jam (superior). — Pick four
pounds of freshly-gathered raspberries, and put
them into a preserving-pan with one pint of
red currant juice. Let them boil for a quarter
of an hour, skim well, and add four pounds
of loaf sugar. Boil the jam again, and keep it
boiling for half an horn-. Carefully remove the
scum as it rises, or the jam will not be bright
and clear. Put it into jars ; cover in the usual
way.
Raspberry Jelly.— Pick the stalks from
some perfectly ripe and freshly-gathered rasp-
berries, and put them into a stone jar. Bruise
them slightly, cover the jar, place it in a pan
of boiling water, and keep it boiling gently
until the juice flows freely. Lay a piece of
muslin in a fine hair sieve, and keep pouring
off the juice till no more will flow. The fruit
must not be squeezed, and if the juice is at all
thick it should be strained through a jelly
bag. Measure the juice, and put it into a
preser%dng-pan with a pound of loaf-sugar (in
lumps) to each pint of juice.✪ Raspberry Jelly Stir occasion-
ally, skim carefully, and boil gently until it
sets when a little is poured upon a plate. Put
the jelly into small jars, and when cold cover
in the usual way. Store in a dry, airy place.
The flavour of this jeUy wiU be improved if
one part of red cuiTant juice is used with two
parts of raspberry juice. If the fruit is not
drained till quite dry, it may be boiled with
half its weight of sugar to make common jam.
Time, about one hour to draw the juice ; half an
hour to boil it with the sugar. Probable cost,
9d. to Is. per pound. Sufficient, two quarts
of raspberries should j-ield about one pint of
juice.
Raspberry Jelly (another way.) — Take
half a pound of fresh, ripe-plucked raspberries,
and put them in a basin. Add two table-spoon-
fuls of powdered sugar, crush the fruit, and pour
it on a fine sieve held over a china bowl placed
to receive the juice. Add to the rasj^berry juice
the juice of two oranges, and filter on a sieve or
thi'ough a glass funnel, with paper without glue
HAS
(711 )
HAS
✪ Raspberry Jelly
Page 1482 · 3 recipe records on this page
Presented as published in 1892. 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
cannot be obtained, raspberries may be preserved as follows : — Weigh the raspberries, and allow three-quarters of a pound of sugar for each pound of fruit. Put the fruit and sugar in layers upon a large dish, and let them remain for some hours. When they are to be boiled, put fruit and sugar together into a preserving-pan, stir the jam to keep it from burning, and let it boil gently for three-quarters of an hour from the time it begins to boil. Remove the scum as it rises, or the jam will not be clear. Put it into jars, cover, and store in the usual way. Probable cost, Gd. to 9d. per pound.
Raspberry Jam (another way). — Mash a quantity of fine ripe dry raspberries, strew on them their own weight of loaf sugar, and add half their weight of white-currant juice. BoU. them half an hour over a clear slow fire, skim well, and put them into pots or glasses; tie down with brandied papers, and keep them dry. Strew on the sugar as soon as possible after the berries are gathered, and in order to preserve their flavour they must not stand long before they are boiled.
Raspberry Jam (superior). — Pick four pounds of freshly-gathered raspberries, and put them into a preserving-pan with one pint of red currant juice. Let them boil for a quarter of an hour, skim well, and add four pounds of loaf sugar. Boil the jam again, and keep it boiling for half an hour. Carefully remove the scum as it rises, or the jam will not be bright and clear. Put it into jars ; cover in the usual way.
Raspberry Jelly.— Pick the stalks from some perfectly ripe and freshly-gathered raspberries, and put them into a stone jar. Bruise them slightly, cover the jar, place it in a pan of boiling water, and keep it boiling gently until the juice flows freely. Lay a piece of muslin in a fine hair sieve, and keep pouring off the juice till no more will flow. The fruit must not be squeezed, and if the juice is at all thick it should be strained through a jelly bag. Measure the juice, and put it into a preserving-pan with a pound of loaf-sugar (in lumps) to each pint of juice. Stir occasionally, skim carefully, and boil gently until it sets when a little is poured upon a plate. Put the jelly into small jars, and when cold cover in the usual way. Store in a dry, airy place. The flavour of this jelly will be improved if one part of red currant juice is used with two parts of raspberry juice. If the fruit is not drained till quite dry, it may be boiled with half its weight of sugar to make common jam. Time, about one hour to draw the juice ; half an hour to boil it with the sugar. Probable cost, 9d. to Is. per pound. Sufficient, two quarts of raspberries should yield about one pint of juice.
Raspberry Jelly (another way.) — Take half a pound of fresh, ripe-plucked raspberries, and put them in a basin. Add two table-spoonfuls of powdered sugar, crush the fruit, and pour it on a fine sieve held over a china bowl placed to receive the juice. Add to the raspberry juice the juice of two oranges, and filter on a sieve or through a glass funnel, with paper without glue
HAS
(711 )
HAS
Records on this page
Raspberry Jam (another way)Raspberry JellyRaspberry Jelly