RASPBERRY JAM.
1588. INGREDIENTS.—To every lb. of raspberries allow 1 lb. of sugar, 1/4 pint of red-currant juice.
Mode.—Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for 1/2 hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require.
Time.—1/4 hour to simmer the fruit without the sugar; 1/4 hour after it is added.
Average cost, from 6d. to 8d. per lb. pot.
Sufficient.—Allow about 1 pint of fruit to fill a 1-lb. pot.
Seasonable in July and August.
RASPBERRY JELLY.
1589. INGREDIENTS.—To each pint of juice allow 3/4 lb. of loaf sugar.
Mode.—Let the raspberries be freshly gathered, quite ripe, and picked from the stalks; put them into a large jar, after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from 3/4 to 1 hour, strain the fruit through a fine hair sieve or cloth; measure the juice, and to every pint allow the above proportion of loaf sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jelly thickens when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavouring various sweet dishes, when, in winter, the fresh fruit is not obtainable.