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Currant Jam, Red and White

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 3 ingredients

  1. White currants
  2. one pint of fruit
  3. Sugar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take some fine ripo red or white currants ;
  2. let them be gathered on a dry day, and be sure that they are fresh and free from dirt.
  3. Strip them from the stalks, and weigh them with an equal weight of finely- pounded loaf sugar.
  4. Let them remain on the fire exactly nine minutes after boiling.
  5. Pour t]ie jam into jars, and cover it with brandied papers, and put over these tissue-paper dipped in gum.
  6. There is no economy in using a smaller jirdji.
  7. r'ion of sugar, as the jam lejuires to bi i;
  8. so lanvh longer that the quantity is reduced sufficiently to make the difference.
  9. Probable cost, when plentiful, 4d.
  10. per quart.
  11. Sufficient, one pint of fruit for one pound and a quarter of jam.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife