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Mr Radcliffe's Preserves
Jam & Jelly Recipes
Jelly
Blackcurrant Jelly Bulletin 21 Recipe 4
4lb fruit sugar 2-3 pints of water
Wash the fruit and place in a preserving pan. Add the water and simmer until tender, then mash well, strain through a scalded jelly bag, leave to drain for 10-15 minutes. Put the pulp back in the pan, add 1pt of water and simmer again for about half and hour and strain.
Mix the first and second extracts together, add ¾ to 1¼ lb of sugar to each pint of extract, according to the pectin clot obtained. The juice should be brought to boiling point, reduced if necessary, the sugar stirred in and then boiled rapidly until setting point is reached.
Redcurrant Jelly Bulletin 21 Recipe 12
6lb of fruit Sugar (1¼ lb per pint of juice)
Place the clean fruit in a preserving pan and heat gently until the currants are soft and tender. This will take about 45 mins. Mash the fruit, strain through a scalded jelly bag and leave to drain. Measure the juice and add 1¼ lb of sugar to each pint of juice., stirring constantly while the mixture is brought to boiling point and boil for one minute. Then skim the jelly very quickly and pour into warmed jars. Quick handling is essential, as the concentration of pectin and acid is so great that the jelly tends to set in the preserving pan.
Redcurrant Jelly Based on Bulletin 21 Recipe 12A
6lb of fruit Sugar (1¼ lb per pint of juice) (or 1gm per cc)
Place the clean fruit in a preserving pan and heat gently until the currants are soft and tender. This will take about 45 mins. Mash the fruit, strain through a scalded jelly bag and leave to drain for 10-15 minutes. Then slowly add 1 pint of recently boiled water to the pulp, while still in the bag and mash and leave to drain.
Measure the juice and add 1¼ lb of sugar to each pint of juice., stirring constantly while the mixture is brought to boiling point and boil for one minute. Then skim the jelly very quickly and pour into warmed jars.
Redcurrant Jelly Bulletin 21 Recipe 13
6lb fruit sugar 2-3 pints of water
Wash the fruit and place in a preserving pan. Add the water and simmer until tender, then mash well, strain through a scalded jelly bag, leave to drain for 10-15 minutes. Put the pulp back in the pan, add 1pt of water and simmer again for about half and hour and strain.
Mix the first and second extracts together, add ¾ to 1¼ lb of sugar to each pint of extract, according to the pectin clot obtained. The juice should be brought to boiling point, reduced if necessary, the sugar stirred in and then boiled rapidly until setting point is reached.
Jams
Blackcurrant Jam Bulletin 21 Recipe 8
- 4lb of Blackcurrants
- 6lb of Sugar
- 3 pints of water (probably less)
Remove the stems, wash if required and put in a preserving pan. Simmer gently until tender and the contents of the pan are reduced considerably. As the pulp becomes thick stir frequently to avoid burning. Add the warmed sugar, stir until dissolved, bring to boiling point and boil hard until the setting point is reached. Yield 10 lb.
Gooseberry Jam Bulletin 21 Recipe 12
4.5 lb Gooseberries 6lb sugar 1.5 pints water
The degree of greenness in the jam will depend on the variety and maturity of the fruit and the time of boiling with the sugar. Longer boiling gives a deeper reed colour. Boiling in brass or copper pans develops a green colour. Use the method given for blackcurrant jam [8]. Yield 10lb.
Raspberry Jam Bulletin 21 Recipe 19
6 lb raspberries 6 lb Sugar
Put the fruit in the pan and cook slowly until some juice has been extracted, then simmer gently until tender. Add the warmed sugar, stir well and boil rapidly until the setting point is reached. Yields 10lb.
Strawberry Jam Bulletin 21 Recipe 24
7lb hulled Strawberries 6lb sugar juice of 2 lemons
Remove the hulls. Put the fruit and lemon juice into the preserving pan and heat gently with constant stirring to reduce the volume. Add the (heated) sugar stir and boil until the setting point is reached. Remove the scum at once and allow the jam to cool until a skin forms on the surface; stir and pour into jars. Lemon juice is not necessary with the more acid varieties of Strawberries. Yield 10lbs.
Note; Allowing the jam to cool should help prevent the Strawberries rising to the top but I haven't found it necessary.
Plum or Mirabelle Jam based on Bulletin 21 Recipe 17.
6lb Mirabelle 6lb Sugar 1 pt water
The Mirabelle ( or Mirabellum in German) is a small yellow plum usually found in central France or Germany. We have a Mirabelle tree across our front drive which seems to have got more productive as the summers have become warmer.
If possible remove the stones from the plums and put in muslin bag. Mirabellum are too small to do this.
Simmer gently until tender, removing stones as far as possible. Reduce volume to about 2/3rds stirring to prevent burning. Add heated sugar, stir to dissolve and boil briskly, stirring frequently while removing more stones.
(from Ruth's Jams and Conserves book)
4lb Blackberries
2lb Cooking Apples
Half pint water
6lbs Sugar.
Heat blackberries in half the water in preserving pan and simmer gently for 25mins unitl soft.
Core, peel and slice apples and cook in a separate pan with remaing water util soft.
Add apples to blackberries, take off heat and add preheated sugar. Stir until dissolved and boil rapidly until setting pont is reached. Leave for few minutes then put in jars.
This document maintained by
Chris@Radcliffefamily.net.
Material Copyright © 2003 CJR