Friday, 9 July 2010

Mrs Beaton's blackcurrant jam

Mrs Beaton's recipe for blackcurrant jam is as follows:-
Blackcurrants -
To every 450g (1lb) of Fruit, weighed before being stripped from the stalks, allow: 
340g (12oz) Sugar 
150ml (¼ pint) Water
Let the fruit be very ripe and gathered on a dry day. 
Remove blackcurrant stalks and put into a preserving pan, with 150ml (¼ pint) of water to each 450g (1lb) of fruit. 
Boil together for 10 minutes. 
Add the sugar and boil the jam again for 30 minutes, from the time when the jam simmers equally all over or longer, 
If it doesn't appear to set nicely when a little is poured on to a plate. 
Keep stirring to prevent it from burning, carefully remove all the scum. When done, pour into sterilised jars with airtight lids. 
Let it cool before sealing. 
Great attention must be paid to the stirring of this jam, as it is very liable to burn, on account of the thickness of the juice.
Time: 10 minutes to boil the fruit and water. 30 minutes with the sugar or longer. 
Sufficient: Allow from 6 to 7 quarts of currants to make 1 dozen pots of jam, each pot to hold 450g (1lb) 
Seasonable: Make this in July.

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