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JBLLIES AND PRESERVES. |
29I |
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a basin of suitable size to catch the juice from the draining currants, which have been put into the sieve; let them remain till all the moisture has passed out, then pass the juice while hot through a tammy or muslin bag, then for every pint of juice allow 1 lb. of loaf sugar and boil it slowly until it thickens, stirring with a clean skimmer to prevent its boiling over, and keeping it skimmed to remove all the impurities that may rise to the top, now and then lifting the skimmer out of the syrup, and when the boiling juice drops from it in thin sheets it is done. Take it off the fire and fill your small jars or pots.
N. B. Currant jelly is made precisely as the above, only the raspberries are left out and 3-4 pound of sugar is allowed to each pint of juice. Currant jelly is used for the garnishing of pastry and the sweetmeat of currant jelly for sauces to serve with game of any kind or other fresh meats.
Raspberry Jam;—To every pound of raspberries allow 1 pound of sugar, 1-4 pint of red-currant juice. Gather the fruit of this preserve in fine weather, and use after picking as soon as possible. Take off the stalks, put the raspberries into a preserve-pan, then mash them with a wooden spoon or pestle, and let them boil 15 minute, skimming them well, then add the currant juice and sugar, and boil 1-2 hour. Skim the jam well after the sugar is added, or the preserves will be turbid. The addition of the currant juice is a very great improvement to this preserve, as it gives a piquant taste, which the flavor of the raspberries seem to require. It is best to put this jam in pint cups, jars, or cans.
Quince Marmalade.—Pare and quarter quinces and take their weight in sugar, to every 4 pounds of sugar, add one quart of water; boil and skim, and have ready, against 4 pounds of quince" are tolerably tender, by the following mode: lay l hem in a stone jar, with a teacup of water at the bottom ; and pack them with a little sugar strewed between; cover the jar closely, and set in a stove or cool oven, and let them soften till the color becomes red, then pour the first syrup and a quart of juice into the preserving pan, and boil all together, till the marmalade be completed, breaking the lumps with the preserving ladle. By following the above recipe, the fruit which is so hard, will make a good marmalade in a short time. Stewing them in a jar and then squeezing the quince pulp through a thin cloth is the best method of obtaining the juice, to add as above, but first dip the clotlrin boiling water, wring, and then shake it out and pour in the juice.
Apple Marmalade.—Take apples that are ripe, large and round, or 12 pippins, or russets, peel, core and cut in quarters, put them in a stew pan, with 2 or 3 spoonfuls of water, and 2 cups of sugar, put |
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