Damson & Apple Jam
’1864 Recipe’ – Mrs Lyons, Hereford.
1kg Damsons, 1.25 kg Cooking Apples, 1 kg sugar, 100ml water. Stew the damson in the water for 3 hours, or put them in a jar in a cool oven all night, and then strain off the juice, (making sure you get as much damson juice out of the fruit as possible). Pour the juice into a preserving pan. Pare (peel) core and quarter the apples. Boil the apples together with the damson juice for 30 minutes, stirring well, and then add the sugar. Stir until dissolved. Then boil for 10 minutes. This gives a fine and smooth preserve.
Damson Jam – Mrs Beeton
2kg Damsons, 1.5 kg sugar. Have the fruit gathered in dry weather; pick it over, and reject any that is at all blemished. Stone the damsons, put the fruit and sugar into a preserving-pan; keep stirring them gently until the sugar is dissolved, and carefully remove the scum as it rises. Boil the jam for about an hour, reckoning from the time it commences to simmer all over alike: it must be well stirred all the time, or it will be liable to burn and stick to the pan, which will cause the jam to have a very disagreeable flavour. When the jam looks firm, (test it) and the juice appears to set, it is done. Then take it off the fire, put into pots, cover it down.
Green Gooseberry Jam (1)
‘This jam should be quite green’ – Miss Wilson, Auchenheath.
1.5kg gooseberries, 3kg sugar, 700ml water. Pick the gooseberries when they are still green and hard. Top and tail the gooseberries. Put them in a preserving pan and cover with water and boil for 1 hour. Then add the sugar and boil for 10 minutes. Test the jam and then pot and seal. The fruit must be removed from the heat before it changes colour.
Green Gooseberry Jam (2) – Mrs Beeton
1.5kg Gooseberries, 1.5kg Sugar, 900ml water. Select the gooseberries not very ripe, either white or green, and top and tail them. Boil the sugar with water for about 15 minutes, carefully removing the scum as it rises; then put in the gooseberries, and simmer gently till clear and firm: try a little of the jam on a plate; if it jellies when cold, it is done, and should then be poured into pots.
Gooseberry Jam – Mrs Beeton
1.5 kg Gooseberries, 1.1 kg sugar, 150ml Red-currant juice. Select red hairy gooseberries; have them gathered in dry weather, when quite ripe, without being too soft. Weigh them; with a pair of scissors, cut off the tops and tails. Put the gooseberries and currant-juice into a preserving-pan; let them boil tolerably quickly, keeping them well stirred; when they begin to break, add to them the sugar, and keep simmering until the jam becomes firm, carefully skimming: and stirring it, that it does not burn at the bottom. It should be boiled rather a long time, (45 minutes) or it will not keep.
Green Tomato Jam
2.2 kg green tomatoes, 2.2 kg sugar, 5 lemons, 4 oranges, 500ml water. Prepare the lemon and orange rind as for marmalade by cutting into small, thin strips. Put the strips and the juice of the lemons and oranges into a preserving pan with the water, boil until the strips are tender, and the liquid reduced by a half. Cut up the tomatoes into small pieces and add to the preserving pan, add the sugar and stir whilst bringing it to the boil. Continue to boil until the liquid becomes thick and clear, (skim for impurities) around 20 minutes. Test for jelling, and as soon as it is ready to set put into hot sterilized jars and seal.
Greengage Jam (1)
‘An old recipe’ – anon
2kg Ripe Greengages, 1.5 kg sugar. Choose fully ripe fruit for this jam. Remove the stones, putting them aside, and also remove the skins. Place the fruit in the preserving pan and strew half the sugar over. Allow this to stand for several hours. Then place the pan on the fire (stove) and allow the fruit to simmer until it is a pulp. Now add the rest of the sugar and boil for 45 minutes. A few minutes before the pan is taken off the fire (stove) add a few of the kernels from the stones (crack them) which were set aside. Pour the jam into warm pots and seal.
Greengage Jam (2) – Mrs Beeton
2kg Greengages, 1.5kg sugar. Divide the greengages, take out the stones, and put them into a preserving-pan. Bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire (stove) until it is melted. Remove all the scum as it rises, and, just before the jam is done, boil it rapidly for 5 minutes. To ascertain when it is sufficiently boiled, pour a little on a plate, and if the syrup thickens and appears firm, it is done. Have ready half the kernels from the stones blanched; put them into the jam, give them one boil, and pour the preserve into pots.
‘The jambeberry is an annual raised each year from seeds, just as on raises outdoor tomatoes. Properly made, this jam is a luxury and akin to its first cousin, the Cape Gooseberry Jam, but it must be sufficiently cooked or the jam will be poor watery tasteless stuff’ – Mrs Corrin, Llanfyllin.
1.8 kg Jamberberries, 900g Sugar, 550ml of water. Put the fruit and the water in a preserving pan. Bring slowly to the boil. Add the sugar. Stir until dissolved. Then bring to the boil again, stirring. Boil hard for about 20 minutes, until the colour is a rich tawny amber. Test for setting. Pot and cover as usual.
‘This recipe has been used in my family for many years and I have followed it all my life. I am now 84 years old’ – Mrs Carpenter, Shropshire, (an award winning jam)
2.7 kg red currants, 2.7 kg sugar, 700g raisins, 6 oranges, 1/2 tsp ground cinnamon, 1/2 tsp ground mace, 1/2 tsp grated nutmeg. Wash and stem the currants. Wash and seed the raisins. Wash and halve the oranges. Remove the pips and put the skin and pulp of the oranges through the mincer (blender). Place in a preserving pan. Add the currants, spices and raisins. Stir well. Bring slowly to the boil. Add the sugar, and stir until it is dissolved. Boil rapidly until the jam sets when tested. Pot and seal.
2.2 kg loganberries, 2.2 kg sugar, 100ml water. If loganberries are used when they are just ripe, they make a well-set jam, but if over ripe the set is a poor one. Let the loganberries stand in a weak brine in a dish (salt and water) for 15 minutes – this will remove any grubs which this fruit is prone to having. Place in a colander and run the fruit under cold water to remove any salt. Put the loganberries into a preserving pan with the water and boil until the liquid is reduced by one-third and the fruit is tender. Add the sugar and boil briskly after it has reached its boiling point for 20 minutes. Test to see if the jam will set, then pot and seal. Note: If the fruit is over ripe, add a little lemon juice to the preserving pan with the fruit when boiling.
1.5 kg ripe Medlars, 1.1 kg of sugar, 3 lemons, juice and grated rind (zest), enough water to cover the fruit. Place some soft ripe medlars in a preserving pan, and just cover with some water. Allow to simmer, stirring gently every few minutes. In about 30 minutes they should split. Pass the fruit through a coarse sieve back into the preserving pan, keeping back the pips. Add the grated rind (zest) and the juice of the lemons and the sugar. Boil together fast until the jam sets when tested. Pour into warm jars and seal.
Plum Jam (1)
2.7 kg plums, 3.4 kg sugar, 1.5 litres of water. Place the fruit and the water in the preserving pan. Simmer gently until the fruit is broken down. Now add the sugar and stir until it is dissolved. Then bring to the boil and boil rapidly until the jam sets when tested. Remove the stones from the fruit as they rise to the top and pot and seal in the usual way.
Plum Jam (2) – Mrs Beeton
2kg Plums, 1.5kg Sugar. Divide the plums, take out the stones, and put them on to large dishes, with roughly-pounded sugar sprinkled over them in the above proportion, and let them remain for one day (overnight); then put them into a preserving-pan, stand them by the side of the fire (on a gentle heat on the stove) to simmer gently for about 30 minutes, and then boil them rapidly for another 15 minutes. The scum must be carefully removed as it rises, and the jam must be well stirred all the time, or it will burn at the bottom of the pan, and so spoil the colour and flavour of the preserve. Some of the stones may be cracked, and a few kernels added to the jam just before it is done: these impart a very delicious flavour to the plums.
Plum And Apple Jam
1 kg plums, 1 kg apples, 2.2 kg sugar, 1.6 litres of water. Peel, core and slice the apples. Remove the stones from the plums. Put both fruit into a preserving pan with the water and simmer gently until the fruit is thoroughly pulped, and the liquid is reduced by one-third. Add the sugar and bring to the boil, boil briskly for about 10 minutes, then test for jelling. When at the setting point pot and seal.