Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

Gooseberry Jam
Mulberry Jam.

Having mashed the raspberries, put them into a saucepan, and make them boiling hot; rub the pulp through a coarse splinter sieve, and to a pint, by measure, add one pound of powdered loaf sugar; simmer the mixture with a gentle heat till the mass has acquired the consistence of a stiff paste, and comes off from the bottom of the pan, taking care to stir the mixture continually with a wooden spatula when it begins to thicken. Put the jam into pots, which should be perfectly dry, for the least damp spoils it. When quite cold, tie it over.

Strawberry, currant, gooseberry, and mulberry jam, may be prepared in a like manner.

APRICOT JAM.

Take ripe apricots, cut them into pieces, and remove the stones; mash the fruit in a marble mortar, to form it into a smooth pulp; heat it over the fire, and when nearly boiling hot, rub it through a splinter sieve; add to one pint, by measure, of the pulp, one pound of powdered sugar; stir the mixture together, and suffer it to simmer over the fire till it comes clear from the bottom of the pan, taking care to stir the mixture all the time.

ORANGE MARMALADE.

Marmalades scarcely differ from jams. This name is applied to those comfitures which are composed of the firmer fruits, such as quinces, pine-apples, &c.; whereas jams are made of the more juicy, esculent berries, such as strawberries, currants, mulberries, &c.

Cut the oranges into pieces, remove the pulp, squeeze it through a sieve, and measure it. Boil the rind in water till it is quite soft, then clear it from the interior side of the white pulpy mass, so that nothing but the thin outer yellow rind is left. To every pint of the pulpy juice add three-quarters of a pound of coarsely powdered loaf sugar, and add also the rind of the yellow orange, cut into thin slips. Let the whole simmer, till a sample, when taken out of the saucepan, and suffered to cool on a plate, exhibits the consistence of a semi-fluid mass.

PEACH MARMALADE.

Peel the peaches and take out the stones, simmer them till half done, then drain them, reduce them to a pulp, and squeeze the mass through a coarse splinter sieve. Weigh the pulp, and to every pound add twelve ounces of powdered loaf sugar; simmer the mass till it has acquired a stiff pasty consistence.