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Currant and Raspberry Preserves

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Pick over six pounds of currants, wash and drain, put into a preserving kettle a few at a time and mash, cook an hour and strain through double thickness of cheese-cloth.
  2. Then return to kettle, add six pounds of sugar, bring to boiling point and cook slowly twenty minutes.
  3. Bring syrup to boil again, add one quart of raspberries, skim out raspberries, put in jar, and repeat until raspberries are used.
  4. Fill jars with syrup, and screw on tops.