Preserves, Jams, Pickles, Store Sauces, etc.
Preserves and Jams.
2493.—APPLE AND BLACKBERRY JAM.
Ingredients.—4 lbs. of apples, 2 lbs. blackberries, 4½ lbs. of preserving sugar.
Method.—Pick the blackberries, put them into a stewjar with 1 lb. of sugar, and let them remain thus for at least 12 hours. When ready, place the jar on the stove or in a cool oven, and stew gently until the juice is extracted. Pare, core and cut the apples into thick slices. Put them into a preserving pan, strain in the juice, add the rest of the sugar, and boil gently from 45 to 50 minutes. Pour into jars, cover closely, and store in a dry, cool place.
Time.—Altogether, about 14 hours. Average Cost, 4d. per lb. Seasonable in October.
Ingredients.—5 lbs. of sour cooking apples, 4 lbs. of loaf sugar, 2 ozs. of whole ginger, ¼ of a teaspoonful of cayenne, 3 lemons, 1 pint of cold water.
Method.—Peel, core, and cut the apples into quarters. Dissolve 2 lbs. of sugar in 1 pint of water, bring slowly to boiling point, skim well, and simmer for 8 or 10 minutes. Pour the syrup over the prepared apples, cover, and let it remain thus for 48 hours. When ready, drain off the syrup into a stewpan, add the remaining 2 lbs. of sugar, the strained juice, and finely-grated rinds of the lemons, the ginger bruised and tied in fine muslin, and the cayenne. When boiling, add the apples, simmer very gently until they are soft, but not broken, then turn into jars. Cover at once with ready-prepared paper, or paper brushed over with white of egg, and fasten securely.
Average Cost, 2s. 6d. Seasonable in October.