554 PRACTICAL AMERICAN COOKERY.
sugar, and continue the boiling, stirring the jam almost con-
stantly to prevent burning ; let it boil steadily for about half
an hour, or until ar little of it cooled on a saucer seems of the
proper consistency ; then partly cool it, and put in jars or
glasses ; when the jam is quite cold, put a piece of paper
wet in brandy in each jar, aijd close them all air-tight.
GREEN- GOOSEBERRY JAM.
Pick over green gooseberries, remove the tops and stems,
wash them, and then put them into a preserving-kettle with
half a cupful of cold water to each pound of gooseberries ;
set them over the fire until they begin to soften ; then add
to them an equal weight of sugar✪ Green-Gooseberry Jam, and continue the boiling
until a little of the jam cboled on a saucer is as thick as
jelly ; after the sugar is added, the jam must be stirred fre-
quently to prevent burning; and when iL begins to grow
thick it must be stirred incessantly, or it will surely burn.
The jam must boil about three-quarters of an hour. When
it is done, remove the preserving-kettle from the fire, and
partly cool the jam ; then put it up, as directed for other
preserves, carefully excluding the air.
JELLIED CRANBERRIES.
Pick over and wash two quarts of cranberries✪ Jellied Cranberries, put them
into a porcelain-lined saucepan with sufficient cold water to
cover them ; place the saucepan over the fire, and slowly
stew the fruit until it is soft enough to be pressed through a
fine sieve with a potato-masher ; to each pint of the cran-
berry-pulp add a pound of fine white sugar ; put the cran-
berry-pulp and sugar over the fire, and boil them, stirring
them constantly, for about fifteen minutes, or until a little of
the jelly cooled on a, saucer thickens to the desired consist-
ency ; when the jelly is properly boiled, pour it into moulds
wet in cold water, and let it cool until it is firm. It is then
DESSERT. 555
ready for use. Serve the jellied cranberries with chicken
pot-pie ; or use them for cranberry tart, or as a sauce.
RHUBARB-JELL Y.
Wash and peel some garden rhubarb or pie-plant, and
cut it in inch pieces ; weigh it, and allow an equal weight of
sugar ; put the sugar and rhubarb together in a porcelain-
lined preserving-kettle over the fire where it cannot burn,
and boil it gently until the rhubarb is almost entirely dis-
solved ; then pour it into a jelly-bag to drain. When all the
juice has run through the bag, put it again over the fire, and
boil it for about twenty minutes, or until a few drops of it
will jelly when let fall into a glass of ice-water, or cooled on
a saucer ; while the jelly is boiling, remove all scum that
rises ; when it is done, put it up in glasses, sealing them air-
tight when the jelly is cold.
Any rhubarb remaining in the jelly-bag can be sweetened
and used on the table.
RHUBARB MARMALADE. ✪ Rhubarb Marmalade
Page 294 · 3 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
sugar, and continue the boiling, stirring the jam almost constantly to prevent burning ; let it boil steadily for about half an hour, or until a little of it cooled on a saucer seems of the proper consistency ; then partly cool it, and put in jars or glasses ; when the jam is quite cold, put a piece of paper wet in brandy in each jar, and close them all air-tight.
GREEN- GOOSEBERRY JAM.
Pick over green gooseberries, remove the tops and stems, wash them, and then put them into a preserving-kettle with half a cupful of cold water to each pound of gooseberries ; set them over the fire until they begin to soften ; then add to them an equal weight of sugar, and continue the boiling until a little of the jam cooled on a saucer is as thick as jelly ; after the sugar is added, the jam must be stirred frequently to prevent burning; and when it begins to grow thick it must be stirred incessantly, or it will surely burn. The jam must boil about three-quarters of an hour. When it is done, remove the preserving-kettle from the fire, and partly cool the jam ; then put it up, as directed for other preserves, carefully excluding the air.
JELLIED CRANBERRIES.
Pick over and wash two quarts of cranberries, put them into a porcelain-lined saucepan with sufficient cold water to cover them ; place the saucepan over the fire, and slowly stew the fruit until it is soft enough to be pressed through a fine sieve with a potato-masher ; to each pint of the cranberry-pulp add a pound of fine white sugar ; put the cranberry-pulp and sugar over the fire, and boil them, stirring them constantly, for about fifteen minutes, or until a little of the jelly cooled on a, saucer thickens to the desired consistency ; when the jelly is properly boiled, pour it into moulds wet in cold water, and let it cool until it is firm. It is then
ready for use. Serve the jellied cranberries with chicken pot-pie ; or use them for cranberry tart, or as a sauce.
RHUBARB-JELL Y.
Wash and peel some garden rhubarb or pie-plant, and cut it in inch pieces ; weigh it, and allow an equal weight of sugar ; put the sugar and rhubarb together in a porcelainlined preserving-kettle over the fire where it cannot burn, and boil it gently until the rhubarb is almost entirely dissolved ; then pour it into a jelly-bag to drain. When all the juice has run through the bag, put it again over the fire, and boil it for about twenty minutes, or until a few drops of it will jelly when let fall into a glass of ice-water, or cooled on a saucer ; while the jelly is boiling, remove all scum that rises ; when it is done, put it up in glasses, sealing them airtight when the jelly is cold.
Any rhubarb remaining in the jelly-bag can be sweetened and used on the table.
RHUBARB MARMALADE.
Records on this page
Green-Gooseberry JamJellied CranberriesRhubarb Marmalade