2588.—RASPBERRY JAM.
Ingredients.—To every lb. of raspberries allow 1 lb. of sugar, ¼ of a pint of red-currant juice.
Method.—Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for ¼ of an hour, keeping them well stirred. Add the currant-juice and sugar, and boil again for ½ an hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant-juice is a very great improvment to this preserve, as it gives it the piquant taste which the flavour of the raspberries seems to require.
Time.—About 1 hour. Average Cost, 7d. to 8d. per lb.
2589.—RASPBERRY JELLY.
Ingredients.—To each pint of juice allow ¾ of a lb. of loaf sugar.
Method.—Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place the jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be from ¾ to 1 hour, strain the fruit through a fine hair sieve or cloth, measure the juice, and to each pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens upon a little being poured on a cold plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when the fresh fruit is not obtainable.
Time.—About 1½ hours. Average Cost, 10d. to 1s. per lb.
2590.—RED CURRANT JAM.
Ingredients.—Red currants, preserving sugar.
Method.—Remove the stalks, put the fruit into a preserving-pan, and to each lb. allow ¾ of a lb. of preserving sugar. Stir occasionally until the fruit is nearly boiling, and afterwards almost continuously. Boil gently for about 40 minutes, or until a little will set when poured on to a cold plate. Turn into pots, cover closely, and store in a cool, dry place.
Time.—About 1 hour. Average Cost, about 6d. per lb.
2591.—RED CURRANT JELLY.
Ingredients.—Red currants, preserving sugar.
Method.—Strip the currants from the stalks, put them into a jar placed in a saucepan of boiling water, and simmer gently until the juice is extracted, then strain the juice through a jelly-bag or fine cloth into a preserving-pan. To each pint add from ¾ to 1 lb. of sugar, and
