After carefully looking over raspberries, weigh them, and
allow an equal quantity of sugar. To each pound of fruit
and sugar (that is, the united weight of both) allow half
a pint of the juice of currants, bruised and squeezed in a
cloth. Put the currant-juice and raspberries in a preserving-
kettle over the fire, break the berries with a wooden spoon,
and stir them constantly until they have boiled quickly long
enough to waste about two-thirds of their juice ; then put
in the sugar, and continue the stirring until it is completely
dissolved ; when the sugar is dissolved, simmer the jam
slowly for five minutes, stirring it often enough to prevent
burning.
Cool, and put up the jam as directed in the other recipes
for jams.
DESSERT. 549
CURRANT-JAM.
Choose fine, ripe currants ; stem them, and weigh them ;
illow an equal weight of sugar ; put the fruit and sugar in a
)reserving-kettle over a moderate fire, and stir them occa-
iionally until they boil ; remove all scum as it rises, and
)oil the jam ten minutes from the time it begins to boil ;
hen partly cool the jam, and put it into glasses or jars ;
v'hen quite cold, put a round of paper dipped in brandy in
;ach glass or jar, and close them from the air with paper
lipped in the white of an egg slightly beaten.
CURRANT-JELL T.
After removing the stems from ripe currants, put them
)ver the fire, and break them until they yield their juice ;
hen strain it through a jelly-bag, and make the jelly as di-
ected in the recipes for other fruit-jellies, allowing a pound
)f sugar to each pint of juice.
BLACKBERRY AND APPLE JAM.
Use equal weights of blackberries, and fresh apples peeled
md cored ; put the fruit into a preserving-kettle with an
:qual weight of sugar, and place it over a moderate fire ; re-
nove all scum as it rises, and boil the jam for three-quar-
ers of an hour, stirring it frequently ; then cool it, and put
t up as already directed for other jams.
BARB ERR T-JAM.
Allow equal weights of barberries and brown sugar ; pick
)ver the barberries, remove the stems, and weigh the ber-
ies; put them into the preserving-kettle with an equal
I'eight of sugar, and a gill of cold water for each pound of
ugarj let the sugar melt, and the fruit slowly reach the
)oiling-point, stirring it occasionally; when the fruit boils>
550 PRACTICAL AMERICAN COOKERY.
put the kettle where its contents will simmer, and cook the
jam slowly for an hour, stirring it occasionally to prevent
burning ; when the fruit looks clear, and is of the proper
consistency for jam, take the kettle off the fire, let the jam
cool, and then put it into glass or earthen jars or jelly-
glasses ; cover the surface of the jam with a round, piece of ■
white paper wet with brandy, and then seal the jars air-
tight.
BARBEBR Y-JELL Y.
Pick over sound berries, weigh them, put them into the
preserving-kettle with water enough to prevent burning, and
boil the berries to a pulp ; pour the berries and their juice
into a jelly-bag, and let the juice run through the bag with-
out pressure ; to each pint of juice add a pound of sugar✪ Currant Jelly ;
boil the sugar and juice together, removing all scum which
may rise, until a little cooled on a saucer becomes firm ;
then cool the jelly a little, and put it up in glasses, covered
with paper to exclude ihe air.
BARBERR Y-JAM.
Page 291 · 5 recipe records on this page
Presented as published in 1885. 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
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After carefully looking over raspberries, weigh them, and
allow an equal quantity of sugar. To each pound of fruit
and sugar (that is, the united weight of both) allow half
a pint of the juice of currants, bruised and squeezed in a
cloth. Put the currant-juice and raspberries in a preserving-
kettle over the fire, break the berries with a wooden spoon,
and stir them constantly until they have boiled quickly long
enough to waste about two-thirds of their juice ; then put
in the sugar, and continue the stirring until it is completely
dissolved ; when the sugar is dissolved, simmer the jam
slowly for five minutes, stirring it often enough to prevent
burning.
Cool, and put up the jam as directed in the other recipes
for jams.
DESSERT. 549
CURRANT-JAM.
Choose fine, ripe currants ; stem them, and weigh them ;
illow an equal weight of sugar ; put the fruit and sugar in a
)reserving-kettle over a moderate fire, and stir them occa-
iionally until they boil ; remove all scum as it rises, and
)oil the jam ten minutes from the time it begins to boil ;
hen partly cool the jam, and put it into glasses or jars ;
v'hen quite cold, put a round of paper dipped in brandy in
;ach glass or jar, and close them from the air with paper
lipped in the white of an egg slightly beaten.
CURRANT-JELL T.
After removing the stems from ripe currants, put them
)ver the fire, and break them until they yield their juice ;
hen strain it through a jelly-bag, and make the jelly as di-
ected in the recipes for other fruit-jellies, allowing a pound
)f sugar to each pint of juice.
BLACKBERRY AND APPLE JAM.
Use equal weights of blackberries, and fresh apples peeled
md cored ; put the fruit into a preserving-kettle with an
:qual weight of sugar, and place it over a moderate fire ; re-
nove all scum as it rises, and boil the jam for three-quar-
ers of an hour, stirring it frequently ; then cool it, and put
t up as already directed for other jams.
BARB ERR T-JAM.
Allow equal weights of barberries and brown sugar ; pick
)ver the barberries, remove the stems, and weigh the ber-
ies; put them into the preserving-kettle with an equal
I'eight of sugar, and a gill of cold water for each pound of
ugarj let the sugar melt, and the fruit slowly reach the
)oiling-point, stirring it occasionally; when the fruit boils>
550 PRACTICAL AMERICAN COOKERY.
put the kettle where its contents will simmer, and cook the
jam slowly for an hour, stirring it occasionally to prevent
burning ; when the fruit looks clear, and is of the proper
consistency for jam, take the kettle off the fire, let the jam
cool, and then put it into glass or earthen jars or jelly-
glasses ; cover the surface of the jam with a round, piece of ■
white paper wet with brandy, and then seal the jars air-
tight.
BARBEBR Y-JELL Y.
Pick over sound berries, weigh them, put them into the
preserving-kettle with water enough to prevent burning, and
boil the berries to a pulp ; pour the berries and their juice
into a jelly-bag, and let the juice run through the bag with-
out pressure ; to each pint of juice add a pound of sugar ;
boil the sugar and juice together, removing all scum which
may rise, until a little cooled on a saucer becomes firm ;
then cool the jelly a little, and put it up in glasses, covered
with paper to exclude ihe air.
BARBERR Y-JAM.