Part 197 (1/2)

The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.

_Time_.--1/4 hour to simmer the fruit without the sugar; 1/4 hour after it is added.

_Average cost_, from 6d. to 8d. per lb. pot.

_Sufficient_.--Allow about 1 pint of fruit to fill a 1-lb. pot.

_Seasonable_ in July and August.

RASPBERRY JELLY.

1589. INGREDIENTS.--To each pint of juice allow 3/4 lb. of loaf sugar.

_Mode_.--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 this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every 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 when a little is poured on a plate; carefully remove all the sc.u.m 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, in winter, the fresh fruit is not obtainable.

_Time_.--3/4 to 1 hour to draw the juice.

_Average cost_, from 9d. to 1s. per lb. pot.

_Sufficient._--From 3 pints to 2 quarts of fruit should yield 1 pint of juice.

_Seasonable_.--This should be made in July or August.

RHUBARB JAM.

1590. INGREDIENTS.--To every lb. of rhubarb allow 1 lb. of loaf sugar, the rind of 1/2 lemon.

_Mode_.--Wipe the rhubarb perfectly dry, take off the string or peel, and weigh it; put it into a preserving-pan, with sugar in the above proportion; mince the lemon-rind very finely, add it to the other ingredients, and place the preserving-pan by the side of the fire; keep stirring to prevent the rhubarb from burning, and when the sugar is well dissolved, put the pan more over the fire, and let the jam boil until it is done, taking care to keep it well skimmed and stirred with a wooden or silver spoon. Pour it into pots, and cover down with oiled and egged papers.

_Time_.--If the rhubarb is young and tender, 3/4 hour, reckoning from the time it simmers equally; old rhubarb, 1-1/4 to 1-1/2 hour.

_Average cost_, 5d. to 7d. per lb. pot.

_Sufficient_.--About 1 pint of sliced rhubarb to fill a lb. pot.

_Seasonable_ from February to April.

RHUBARB AND ORANGE JAM, to resemble Scotch Marmalade.

1591. INGREDIENTS.--1 quart of finely-cut rhubarb, 6 oranges, 1-1/2 lb.

of loaf sugar.

_Mode_.--Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel the rhubarb, cut it into thin pieces, put it to the oranges, and stir altogether over a gentle fire until the jam is done. Remove all the sc.u.m as it rises, put the preserve into pots, and, when cold, cover down. Should the rhubarb be very old, stew it alone for 1/4 hour before the other ingredients are added.

_Time_.--3/4 to 1 hour. _Average cost_, from 6d. to 8d. per lb. pot.