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Classic
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page 387
and stone two and a half pounds of raisins, and put them to stew with the
apples, and enough water to prevent their burning. When all appears well
dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, if
you like, or put away in small preserve jars, to cut in thin slices for the
ornamentation of pastry, or to dish up for eating with cream.
STRAWBERRY JAM.
To each pound of fine, and not too ripe berries, allow three-quarters of a pound
of sugar. Put them into a preserving pan, and stir gently, not to break up the
fruit; simmer for one-half hour, and put into pots air-tight. An excellent way
to seal jellies and jams is as the German women do: Cut round covers from
writing paper a half-inch too large for the tops, smear the inside with the
unbeaten white of an egg, tie over with a cord, and it will dry quickly and be
absolutely preservative. A circular paper dipped in brandy, and laid over the
toothsome contents before covering, will prevent any dampness from affecting the
flavor. I have removed these covers heavy with mold, to find the preserve
intact.
GOOSEBERRY JAM.
Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four
pounds of fruit add half a teacupful of water; boil until soft and add four
pounds of sugar and boil until clear. If picked at the right stage the jam will
be amber-colored and firm, and very much nicer than if the fruit is preserved
when ripe.
BRANDIED PEACHES OR PEARS.
Four pounds of fruit, four pounds of sugar, one pint of best white brandy. Make
a syrup of the sugar and enough water to dissolve it. Let this come to a boil;
put the fruit in and boil five minutes. Having removed the fruit carefully, let
the syrup boil fifteen minutes longer, or until it thickens well; add the
brandy, and take the kettle at once from the fire; pour the hot syrup over the
fruit, and seal. If, after the fruit is taken from the fire, a reddish liquor
oozes from it, drain this off before adding the clear syrup. Put up in glass
jars. Peaches and pears should be peeled for brandying. Plums should be pricked
and watched carefully for fear of bursting.
RASPBERRY JAM.
To five or six pounds of fine red raspberries (not too ripe) add an equal
quantity of the finest quality of white sugar. Mash the whole well in a
preserving kettle; add about one quart of currant juice (a little less will do),
and boil gently
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