\ Carrot Joim. — Select youn^ carrots, wash and scrape clean, cut
in round pieces, put over fire with water to cover and simmer until
perfectly soft; then press through puree peive^ weigh, and for every
* pound allow pound su^ar, grated rind of a lemon, strained jui6e of
^ two, and six chopped^ bitter almond✪ Carrot Jams ; put pulp over the fire with
sugar and boil five minutes, then add other ingredients and as soon
as these are well mixed put up in self-sealing cans. This is an imi-
tation of Apricot Preserves, for which it is a very good substitute,
but fnustbe put up in flioroughly tight cans, accordmg to directions
for Canning Fruits, or it will not keep.
Cherry Jam, — Stem and wash cherries and boil till soft in very
little water ; put through colander io remove stones, then return to
fire, sweeten to taste^ boil thick as other^ jams and put up samew
To make a very nice J am, take six pounds cherries weighed before
stoning, stone and boil in their juice until nearly dry ; then add four
pounds sugar and pint currant juice✪ Cherry Jam and boil all together until it
jellies, which will be in from twenty minutes to half an hour ; skim
jam well, keep it welljtinied, and a few minutes^ before done, crack
some of the stones and add the kernels; these impart a v^iy deli-
cious flavor.
Currant Jam,, — Pick from sterns and wash thoroughly with the
hands, put in preserving-kettle and boil fifteen or twenty minutes,
stirring often, and skimming off all scum ; then add su^ar in pro-
?ortions given and finish and put up as directed in preface,
he addition^ of one pound raisins to each gallon currant jam✪ Currant Jam
converts this into very fine French Jam.
Dam^sonJam. — Stone the damsons, weigh, and to every pound
. allow three-fourths pound sugar✪ Damson Jam. Put miit and sugar over the fire,
^ keep stirrinff cehtly until sugar is dissolved, and careftilly remove
^' ' scum. BoilaDout an hour from the time it commences to simmer
all over alike ; it must be well stirred all the time, or it will be liable
' to bum and stick to the pan. When the jam looks firm, and the
juice appears like jelly, it is done.
JAMS AND JELLIES. 381
OooBeberry Jam. — Stew nice ripe berries in a little water, press
through a coarse sieve, return to the kettle and add three-fourths
pound sugar to each pound nulped gooseberry ; boil three-quarters r
of an hour, stirring constantly; pour in jars or bowls, and cov# as
directed in preface. Some use an equal weight of fruit and sugar.
If one prefers to keep the berries whole, put the sugar into kettle
and add water enough to melt it ; drop tne fruit into the hot syrup
and cook until the syrup begins to thickeii' around the berries. Do
not stir but shake the kettle gently occasionally to keep the fruit
'from burning, and cook until a little jellies when cooled in a saucer.
Put up as previously directed. Blaokhenry Jam is made same way.
To make Uooseherry Jam. with Currant Juice select the rough red
gooseberries, if possible, stem and weigh them and allow a half pint
currant juice and five pounds sugar to six pounds fruit ; put goose-
berries and currant juice over the fire and neat until fruit begins lo
break, then add the sugar and keep simmering until the mixture be-
comes firm or jellies. Skim carefully, and keep stirring that it may
not bum.
Page 320 · 5 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
\ Carrot Joim. — Select young carrots, wash and scrape clean, cut in round pieces, put over fire with water to cover and simmer until perfectly soft; then press through puree sieve, weigh, and for every * pound allow pound su^ar, grated rind of a lemon, strained juice of two, and six chopped bitter almonds ; put pulp over the fire with sugar and boil five minutes, then add other ingredients and as soon as these are well mixed put up in self-sealing cans. This is an imitation of Apricot Preserves, for which it is a very good substitute, but must be put up in thoroughly tight cans, according to directions for Canning Fruits, or it will not keep.
Cherry Jam, — Stem and wash cherries and boil till soft in very little water ; put through colander io remove stones, then return to fire, sweeten to taste, boil thick as other jams and put up same way. To make a very nice J am, take six pounds cherries weighed before stoning, stone and boil in their juice until nearly dry ; then add four pounds sugar and pint currant juice and boil all together until it jellies, which will be in from twenty minutes to half an hour ; skim jam well, keep it well stirred, and a few minutes before done, crack some of the stones and add the kernels; these impart a very delicious flavor.
Currant Jam. — Pick from sterns and wash thoroughly with the hands, put in preserving-kettle and boil fifteen or twenty minutes, stirring often, and skimming off all scum ; then add sugar in pro-
portions given and finish and put up as directed in preface. The addition of one pound raisins to each gallon currant jam converts this into very fine French Jam.
Damson Jam. — Stone the damsons, weigh, and to every pound
. allow three-fourths pound sugar. Put miit and sugar over the fire,
^ keep stirring gently until sugar is dissolved, and carefully remove
^' ' scum. BoilaDout an hour from the time it commences to simmer
all over alike ; it must be well stirred all the time, or it will be liable ' to bum and stick to the pan. When the jam looks firm, and the juice appears like jelly, it is done.
Gooseberry Jam. — Stew nice ripe berries in a little water, press through a coarse sieve, return to the kettle and add three-fourths pound sugar to each pound pulped gooseberry ; boil three-quarters r of an hour, stirring constantly; pour in jars or bowls, and cover as directed in preface. Some use an equal weight of fruit and sugar. If one prefers to keep the berries whole, put the sugar into kettle and add water enough to melt it ; drop tne fruit into the hot syrup and cook until the syrup begins to thicken around the berries. Do not stir but shake the kettle gently occasionally to keep the fruit 'from burning, and cook until a little jellies when cooled in a saucer. Put up as previously directed. Blackberry Jam is made same way. To make Gooseberry Jam. with Currant Juice select the rough red gooseberries, if possible, stem and weigh them and allow a half pint currant juice and five pounds sugar to six pounds fruit ; put gooseberries and currant juice over the fire and neat until fruit begins lo break, then add the sugar and keep simmering until the mixture becomes firm or jellies. Skim carefully, and keep stirring that it may not bum.
Records on this page
Carrot JamCherry JamCurrant JamDamson JamGooseberry Jam