Mrs. Beeton's All About Cookery

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Raspberry and Currant Jam

INGREDIENTS for 24 pots of jam.-9 lbs. of red currants, 6 lbs. of raspberries, 12 lbs. of loaf sugar. AVERAGE COST, 7s. 6d. to 8s. 6d.

Pick over the currants and stem the raspberries, and put both, with the sugar, in a preserving-pan; and after coming to the boil, boil for 3/4 hour. Remove all scum as it rises, and put into pots, covering the jam with oiled paper; and then the pots with tissue-paper, brushed over with white of egg.

TIME. hour.

SEASONABLE. - Make in July.

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