Quince Jam (1)
1.5 kg quince, 1 kg sugar, water to cover. Pare and slice the quinces, and put them into a preserving-pan with sufficient water to float them. Boil them until tender, and the fruit is reduced to a pulp; strain off the clear juice, add the sugar. Boil the juice and sugar together for about 45 minutes; remove all the scum as it rises, and, when the jelly appears firm when a little is poured on a plate, it is done. Pot and seal.
Quince Jam (2)
1.8 kg quinces, 2.7 kg sugar, 2.8 litres of water
Peel, core and slice the quinces. Put them into a preserving pan with the water, cook slowly until the fruit is tender and pulped and the liquid reduced by half. Quinces being a very woody fruit take a long time to cook. When tender add the sugar, bring to the boil, and boil briskly for 15 minutes. Test for jelling. When at the setting stage pot and seal.
Raspberry Jam (1)
3.5 kg raspberries, 4 kg sugar. Use fresh fruit, hull it and place in a preserving pan. Heat slowly at first, then boil hard for about 20 minutes in its own juice. Reduce the liquid by one-quarter and add the sugar. Bring to the boil and boil briskly for 10 minutes. Test for jelling. When at the setting stage pot and seal.
Raspberry Jam (2)
1.5 kg raspberries, 1.5kg sugar. Into a preserving pan put a layer of sugar, then the raspberries and then cover over with the rest of the sugar. On a hot day leave in the sun for an hour (or gently heat on the lowest oven setting). Put the pan onto the fire (stove) and bring to the boil, and cook rapidly for 3 minutes. Pot and seal while hot.
Red Rose Petal Jam
‘Deep red rose petals are the best, but the pink petals of the wild rose may be used. A small quantity of this rosy jam is delicious and decorative on a trifle or milk sweet’ – Miss Pearson, Lincolnshire.
500g rose petals, 500g sugar, 1 tbsp water, 1 tsp orange flower water. Boil together the sugar and water until they make a syrup. This should be done slowly. Wash and dry the rose petals. Stir them into the syrup with the orange flower water. When well mixed, simmer until the jam thickens. It will never set, but makes a thick, runny jam. Pot and seal in the usual way.
Strawberry Jam (1)
‘My favourite recipe’ – Mrs Vale, Warwickshire.
1.5 kg strawberries, 1.5 kg sugar. Place fruit in layers with sugar in between in your preserving pan and let it stand for 24 hours. Bring to the boil and boil together for five minutes. Let it stand again for 48 hours. Boil fast for 7 minutes and then pot and seal while warm.
Strawberry Jam (2)
3.5 kg strawberries, 3 kg sugar, 6 lemons (juice). Pick slightly under ripe strawberries. Hull the strawberries and crush 1 kg of them. Add all the strawberries, crushed and un-crushed, into a preserving pan with the lemon juice, and slowly bring to the boil. Boil until the fruit is thoroughly cooked and the liquid reduced by one-third. Add the sugar, stir whilst the jam is coming back to the boil, then boil hard for about 15 minutes. Test for jelling. When at the setting stage allow to cool for 15 minutes, then pot and seal. Strawberry jam is the exception to immediate potting, because it is a thin jam, allowing it to cool, it slightly thickens and the fruit and syrup will not separate.
Whole Strawberry Jam
‘This recipe I have copied from my great grandmother’s leafed recipe book. From reading her recipes, it is obvious that my grandmother had more time than we have to-day. My mother who is 75, remembers that when she was a child, no moist sugar was bought, but loaf sugar was pounded in a marble mortar and pestle’ – Mrs Powell, Yorkshire.
1.8 kg strawberries, 1.8kg sugar, 1.8 litres red currant juice. Place the strawberries, hulled, in a large dish, sprinkle half the sugar over the fruit in a fine powder. Give a gentle shake to the dish so that the sugar may tough the underside of the berries. On the following morning (in a preserving pan) make a syrup with the remainder of the sugar and the red currant juice (bring to a boil, simmer, then add the fruit and sugar). Simmer the fruit until sufficiently jellied (test). Do not chose dead ripe fruit. Note: this preserve eats well served in glasses with cream.
Strawberry And Redcurrant Jam
2 kg strawberries, 1 kg redcurrants, 2.7 kg sugar. Prepare the fruit, remove stalks and wash the redcurrants, hull the strawberries. Add the fruit to a preserving pan and cook slowly at first, then boil until the fruit is all cooked, and the liquid is reduced by one-third. This should take about 40 minutes. Add the sugar, bring to the boil, boil hard for about 15 minutes. Test for jelling. When at the setting stage pot and seal. Note: cooking the redcurrants on their own can extract just the juice to add to the strawberries. This eliminates the skins and pips of the currants from the jam.
White-Currant Jam – Elizabeth Acton
1.8 kg white-currants, 1.8 kg sugar, 1 Lemon (juice only)
Boil together for seven minutes, an equal weight of white currants, picked with greatest nicety, and finest preserving sugar. Stir the preserve gently the whole time, boil rapidly, skim thoroughly, and just before taking off the fire (stove) strain in the clear juice of one lemon to each four pounds of fruit.