VICTORIAN 1800s JAM & PRESERVE RECIPES
Apple Jam (1) – Mrs. Beeton
1.5 kg apples, 1 kg sugar, 2 lemons, juice and grated zest. Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these for 30 minutes, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, (test) and when the jam is done, put it into pots for use.
Apricot Jam (Fresh 1)
1kg fresh apricots (just ripe), 700g sugar. Cut any small apricots in half and any large apricots into quarters, (discard the stones). In a bowl mix the fruit and sugar together, cover and leave overnight. The next day put the mixture in a jam pan and bring to the boil for 15 minutes. Test the jam. If ready pot.
Apricot Jam (Fresh 2)
2.2 kg fresh apricots, 2.2 kg sugar, 500ml water. 1 Lemon (juice), Apricot kernels. Wash the fruit, halve and stone it. Put the fruit, water, and lemon juice into a preserving pan, bring to the boil. Chop the stones and remove the kernel, blanch them by pouring on boiling water in the same way as for skinning almonds. Add them to the preserving pan, and boil the fruit until it is tender and the liquid reduced by one-third. Add the sugar, stir whilst the jam is coming to the boil, then boil hard for 10 minutes. Test the jam, when ready pot and seal.
Apricot Jam (Dried)
500g of dried apricots, 1.7 kg of sugar, 1.7 litres of water, (optional 100g ground almonds). Soak the dried apricots in the water for 48 hours. Then boil altogether for 30 minutes, then add in the sugar, (and ground almonds if you wish) and boil for another 30 minutes. Pour into dry jars and cover while hot.
Blackcurrant Jam (1)
‘This recipe has been used in our family for generations. By cooking the fruit well, it is always soft and jellies well’ – Mrs Croxal, Lancashire.
1.5 kg blackcurrants, 1.1 litres of water, 2.7 kg sugar. Place the fruit in a preserving pan, with the water. Bring slowly to the boil and boil for 30 minutes. Heat the sugar in the oven. Add it to the fruit. Boil quickly for 10 or 15 minutes or until the jam sets when tried.
Blackcurrant Jam (2)
‘The recipe was given to me by the wife of an old game-keeper some forty years ago, before I was married. It has been our family recipe ever since’ – Mrs A. Garnett, Lancashire.
1.5 kg blackcurrants, 1.7 litres of water, 3 kg sugar. Dissolve the sugar in the water and then boil together for a few minutes. Crush the fruit and then add to the sugar. Boil for 30 minutes. Test. If ready, pot and cover.
Blackcurrant Jam (3)
‘If the blackcurrants are at all hard, as they sometimes are in a dry year 110g of butter should be added to the fruit while it is boiling. This makes the fruit soft and juicy’ – Mrs H.H. Wright, Newcastle-on-Tyne.
1.8 kg of blackcurrants, 1.8 litres of water, 3.6 kg of sugar, 110g of butter. Dissolve the sugar in the water and then boil together for a few minutes. Crush the fruit and then add to the sugar. Finally add the butter. Boil for 30 minutes. Test. If ready, pot and cover.
Cherry Jam (1)
1.8 kg Morella or bitter cherries, 1.6 kg sugar, 4 Lemons (juice). Stone the cherries, remove the kernel from about 3 dozen. Put the cherries into a preserving pan with the lemon juice and cook slowly at first until a good deal of the moisture has been drawn from them. Then boil more briskly with the blanched kernels added (blanch them by pouring on boiling water in the same way as for skinning almonds). Add the sugar, bring to the boil, and boil hard for 25 minutes. Test for jelly. As soon as the jam is at the setting stage pot and seal immediately. Note: as cherries do not contain a large amount of pectin, the jam never forms a firm set.
Cherry Jam (2) – Mrs. Beeton
1.4 kg cherries, 1 kg sugar, 300 ml of red-currant juice. Stone the cherries, and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder, and the currant-juice, allowing 1 pint to every 6 lbs. of cherries (original weight), and 1 lb. of sugar to every pint of juice. Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, crack some of the (cherry) stones, and add the kernels: these impart a very delicious flavour to the jam.
Cherry And Gooseberry Jam
‘This jam has an unusual and delicious flavour’ – Mrs E. Evans, Pwllheli.
700g gooseberries, 1.4 kg cherries, 1.8 kg sugar, 1 tsp tartaric acid (now mainly used in home-brew). Top and tail the gooseberries. Stalk the cherries. Place the fruit into a preserving pan and heat gently. When the juice begins to flow add the tartaric acid (citric acid can be substituted). Simmer gently for 20 minutes, then add the sugar, stir until dissolved, and bring to the boil. Boil for about 15 minutes or until the jam sets when tested.