Skip to content

Jams And Jellies

From The one maid cookery book (1913).

No ratings yet

A historical recipe

The one maid cookery book, by A. E. [from old catalog] Congreve (1913).

United Kingdom

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

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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

Ingredients 1 ingredient

  1. 4 lbs. of fruit

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. juice of a large lemon to each 3 or 4 lbs.
  2. of fruit.
  3. Wipe the tomatoes, cut in quarters, and remove the small hard pieces.
  4. Put in a preserving pan with the lemon juice and rind.
  5. When this has boiled for about 10 minutes, slip in the warm sugar and boil quicklj'- till the jam will set.
  6. Small almonds blanched, dried and split, may be stirred in when the jam is nearly ready.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
Source not stated by archive.org
Credit

From The one maid cookery book (1913), printed page 206, digitised by the Internet Archive: https://archive.org/details/onemaidcookerybo00cong

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.