Currant Jam, Red
INGREDI- ENTS. - To every lb. of fruit allow lb. of loaf sugar. AVERAGE COST, 6d. per lb. pot.
Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about 3/4 hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper, brushed over on both sides with the white of an egg; press the paper round the top of the pot, and, when dry, the covering will be quite hard and airtight.
TIME. to hour, reckoning from the time the jam boils all over.
SEASONABLE. - Make this in July.
Currant Jelly, Black. INGREDI- ENTS.-Black currants; to every pint of juice allow 1/4 pint of water, 1 lb. of loaf sugar. AVERAGE COST, from 8d. to 10d. per pot.
Strip the currants from the stalks, which may be done in an expeditious manner by holding the bunch in one hand, and passing a small silver fork down the currants: they will then readily fall from the stalks.
Put them into a jar, place this jar in a saucepan of boiling water, and simmer them until their juice is extracted; then strain them, and to every pint of juice allow the above proportion of sugar and water; stir these ingredients together cold CURRANT JELLY. until the sugar is dissolved; place the preserving-pan on the fire, and boil the jelly for about 1/2 hour, reckoning from the time it commences to boil all over, and carefully remove the scum as it rises. If the jelly becomes firm when a little is put on a plate, it is done; it should then be put into small pots, and covered the same as the jam in the preceding recipe. If the jelly is wanted very clear, the fruit should not be squeezed dry; but, of course, so much juice will not be obtained. If the fruit is not much squeezed, it ma may be converted into a jam for immediate eating, by boiling it with a little common sugar: this answers very well for a nursery preserve.
TIME. About hour to extract the juice; hour to boil the jelly.
SEASONABLE. - Make this in July.