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1136
HOUSEHOLD MANAGEMENT

2510.—BLACK CURRANT JAM.

Ingredients.—To each lb. of fruit allow 1 lb. of loaf sugar, and ¼ of a pint of water.

Method.—Remove the fruit, which should be ripe and perfectly dry, from the stalks, put it into a preserving-pan with the water, bring to boiling point, and simmer gently for 20 minutes. Add the sugar, and boil for about ½ an hour from the time the jam re-boils, or until a little almost immediately sets when tested on a cold plate. Towards the end of the process the jam must be stirred almost continuously, to prevent it boiling over or sticking to the bottom of the pan. Pour into pots, at once cover closely, and store in a cool, dry place.

Time.—From 50 to 60 minutes. Average Cost, 4d. or 5d. per lb.

2511.—BLACK CURRANT JAM. (Another Method.)

Ingredients.—To each lb. of fruit allow ¾ of a lb. of sugar.

Method.—Put the fruit and sugar into a preserving-pan, let it stand by the side of the fire until some of the juice is drawn out of the fruit and the sugar is dissolved, then bring to boiling point, stirring occasionally meanwhile. Boil gently for about 40 minutes, test a little on a plate; if it stiffens pour at once into jars, and cover closely. This jam, if made of sound, dry fruit, and stored in a cool, dry place, will keep for a great length of time.

Time.—About 1 hour. Average Cost, 4d. to 5d. per lb.

2512.—BLACK CURRANT JAM. (Another Method.)

Ingredients.—8 lbs. of black currants, 4 lbs. of rhubarb, 8 lbs. of preserving sugar.

Method.—Remove the stalks, pick out the best and finest fruit, place about 6 lb. of it on a large dish between layers of sugar, and let it remain for 24 hours. Put the remainder of the currants into a large jar, add the rhubarb, previously peeled and cut into short lengths, and cook in a slow oven or in a saucepan of boiling water until all the juice is extracted. Of this juice, take not less than 1½ pints and not more than 2 pints, put it into a large earthenware pan or bowl, add the fruit and sugar, and let the whole stand for 24 hours longer. At the end of this time strain the juice into a preserving-pan, bring to boiling point, add more sugar if necessary, and boil for about 10 minutes. Now add the fruit, boil gently for 20 minutes, skimming when necessary, then turn the jam into pots, cover closely, and store in a cool, dry place.

Time.—Altogether, 2 days. Average Cost, 8d. per lb.

2513.—BLACK CURRANT JELLY.

Ingredients.—Black currants, preserving sugar.

Method.—Remove the stalks, put the currants into a jar placed