CURRANT JAM, Red.
Ingredients.—To every lb. of fruit allow ¾ lb. of loaf sugar. Mode.—Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about ¾ hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg; press the paper round the top of the pot, and, when dry, the covering will be quite hard and air-tight. Time.—½ to ¾ hour, reckoning from the time the jam boils all over. Average cost, for a lb. pot, from 6d. to 8d. Sufficient.—Allow from 6 to 7 quarts of currants to make 12 1-lb. pots of jam. Seasonable.—Make this in July.
JAM-POT.