Other Recipes from PRESERVED FRUITCranberry Jelly
Strawberries In The Sun
Strawberries And Pineapple
Preserved Damson Plums
Rhubarb And Orange Marmalade
Apple And Quince Conserve
German Prune Butter
RASPBERRY JAM(Preserved Fruit) - (The International Jewish Cook Book)
To five pounds of red raspberries (not too ripe) add five pounds of loaf
sugar. Mash the whole well in a preserving kettle (to do this thoroughly
use a potato masher). Add one quart of currant juice, and boil slowly
until it jellies. Try a little on a plate; set it on ice, if it jellies
remove from the fire, fill in small jars, cover with brandied paper and
tie a thick white paper over them. Keep in a dark, dry, cool place. If
you object to seeds, press the fruit through a sieve before boiling.
RASPBERRY JAM. MRS. E. S.Weigh equal parts of fruit and sugar. Put the fruit into a preserving
pan, and mash with a silver or wooden spoon; let boil up; then add the
sugar; stir all the time while cooking. Strawberry or blackberry jam
is made the same way. Thirty or forty minutes is sufficient time for
RASPBERRY JAMPare your pine-apples, and cut them in thick slices. Weigh the
slices and to each pound allow a pound of loaf-sugar. Dissolve the
sugar in a very small quantity of water, stir it, and set it over
the fire in a preserving-kettle. Boil it ten minutes, skimming it
well. Then put in it the pine-apple slices, and boil them till
they are clear and soft, but not till they break. About half an
hour (or perhaps less time) will suffice. Let them cool in a large
dish or pan, before you put them into your jars, which you must do
carefully, lest they break. Pour the syrup over them. Tie them up
with brandy paper.
Red Raspberry JamOne-third red currants, two-thirds raspberries, three-fourths pound
sugar to a pound of fruit. Boil until done.
Raspberry Jam No 1 Very GoodTake to each pound of raspberries half a pint of juice of red and white
currants, an equal quantity of each, in the whole half a pint, and a
pound of double-refined sugar. Stew or bake the currants in a pot, to
get out the juice. Let the sugar be finely beaten; then take half the
raspberries and squeeze through a coarse cloth, to keep back the seeds;
bruise the rest with the back of a wooden spoon; the half that is
bruised must be of the best raspberries. Mix the raspberries, juice, and
sugar, together: set it over a good fire, and let it boil as fast as
possible, till you see it will jelly, which you may try in a spoon.
Raspberry Jam No 2Weigh equal quantities of sugar and of fruit; put the fruit into a
preserving-pan: boil it very quickly; break it; and stir it constantly.
When the juice is almost wasted, add the sugar, and simmer it half an
hour. Use a silver spoon.
Raspberry Jam No 3To six quarts of raspberries put three pounds of refined sugar finely
pounded; strain half the raspberries from the seed; then boil the juice
and the other half together. As it jellies, put it into pots. The sugar
should first be boiled separately, before the raspberries are added.
Raspberry JamPick over the berries, measure, wash and then crush. Put on to boil, and
cook ten minutes, stirring to keep from sticking to the pan. Then add
three-quarters the amount of heated sugar, cook twenty minutes longer
and pour into small jars, or in glasses that can be covered with
paraffin as soon as the jam is cold.
Viewed 1773 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|