Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear. When cool, put into jars and cover.
BLACK CURRANT JELLY
- Black currants
- Raspberries
- Water
- Sugar
To every four pounds of black currants allow one pound of raspberries. Pluck the roughest of the stalks from the currants, and the stems and the leaves from the raspberries, and put them into a fireproof dish with half a pint of water. Boil them for ten minutes after they have begun to simmer. Then squeeze out all the juice that can be got quite clear and free from specks. Measure it, allow one pound of sugar to each pint of juice, and a pound over if there are more than four pints, half a pound if under that quantity.
Put it on the fire, and stir till the sugar is all melted; then bring it to the boil, and allow it to bubble for ten minutes. Skim it, if necessary, and pot it.
It should be kept in a cool, dry place after being fastened down so as to be air-tight.
CRANBERRY PRESERVE
- 1 quart cranberries
- 1 pint (2 cups) water
- ½ teaspoonful carbonate of soda
- Sugar
Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purée add one cupful of sugar. Return to the pan and cook gently for half an hour.
Put into jars and seal.