Break lump sugar in pieces, and to every pound you put into the preserving-pan, add ¼ pint of water, and to every 2 lbs. sugar, the white of 1 egg, beaten; stir over the fire, till the sugar dissolves. When it boils it will throw up scum; take that off, with a slice, and lay it on a sieve, reversed, over a basin, that the syrup may run off. Pour into the pan the same quantity of cold water as you put in at first, and boil it up gently. Take off the scum, and return into the pan all the syrup which drains from it; keep it gently boiling until no scum rises.—To Candy Sugar, boil it till the surface is covered with little clusters, in the form of pearls.—Moist Sugar is clarified in the same way, but requires longer boiling and scumming; it answers for common jams, for immediate use, but they will not keep so long as when made of lump sugar.
Red Currant Jelly.
Strip the currants and put them into an earthen pan or jar, set that in a vessel of boiling water, and keep it boiling till the fruit is all burst; then pass through a jelly bag, but do not squeeze it. When the juice has all run off, put it into a preserving-pan, and to each pint allow 1¼ lb. of lump sugar; less may do, but the jelly will not be so sure to keep. Boil the jelly, rather quickly, from fifteen to twenty minutes, scumming carefully all the time; try a little in a saucer, to see if it be stiff enough, then fill your pots or glasses; leave them uncovered two days; cover brandy papers over, and tie skins over tight. White Currant Jelly—The same; but rather less boiling. The sugar must be very fine, to insure delicate clearness for the jelly. Black Currant Jelly—The same as red currant jelly. When the juice is put into the preserving-pan, with the sugar, add a very little water. Less sugar may do. But boil it well.
Currant Jam.
When jelly is made, if the bag be not squeezed, the fruit in it will have juice enough for jam; or, if not, put a fourth part of fresh fruit to it, then boil it up, with its weight of sugar, fifteen or twenty minutes.
Raspberry Jam.
Take 4 parts of raspberries and 1 part of red currant juice, boil it fifteen or twenty minutes, with an equal weight of sugar. Skim off the dross, as it rises.—Or: use raspberries alone, and no juice.—Or: some persons recommend the Antwerp, they are so juicy as to require boiling by themselves until nearly dry; then add 1 lb. fine lump sugar to 1 quart fruit, then boil again fifteen minutes, and no more, or the colour will be injured.
Strawberry Jam.
Gather fine scarlet strawberries, just ripe, bruise, and put them into a preserving-pan, with about a fifth part of red currant juice; strew over nearly their weight of sifted lump sugar, and boil quickly fifteen minutes.
Gooseberry Jam.