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Classic
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page 160
CURRANT JAM.
Pick from stems and wash thoroughly with the hands, put into a preserving kettle
and boil fifteen or twenty minutes, stirring often and skimming off any scum
that may arise; then add sugar in the proportion of three-fourths pound sugar to
one pound fruit, or, by measure, one coffee-cup of sugar to one pint mashed
fruit; boil thirty minutes longer, stirring almost constantly. When done, pour
in small jars or glasses, and either seal, or secure like jelly, by first
pressing paper, cut to fit the glasses, down close on the fruit, and then larger
papers, brushed on the inside with white of eggs, with the edges turned down
over the outside of the glass.
GOOSEBERRY JAM.
Stew the berries in a little water, press through a coarse sieve, and return to
the kettle, add three-fourths pound sugar to each pound of the pulped
gooseberry; boil three-quarters of an hour, stirring constantly; pour in jars or
bowls, and cover as directed for currant jams.
GRAPE OR PLUM JAM.
Stew in a little water, and press the fruit through a colander or coarse sieve,
adding a little water to plums to get all the pulp through; add sugar, and
finish as in other jams.
RASPBERRY JAM.
Make by itself, or, better, combined with currants in the proportion of
one-third currants to two-thirds raspberries; mash the fruit well, and proceed
as in currant jam.
Make blackberry jam like raspberry, except that it should not be mixed with
currants.
Strawberry jam is made exactly like blackberry.
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