Jellies and Preserves
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
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: home canning or sealing in jars, preserving or pickling, a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 1 ingredient
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.
Method
Chef Wood
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- In making preserves or jellies use none but porcelain-lined or bell-metal kettles, being very careful to have them perfectly clean.
- Scour with sapolio or sand before using.
- Take plenty of time to do your work, as you will find that too great hurry is unprofitable.
- Use glass jars and the best white sugar, and do not have any other cooking going on while preserving, as the steam or grease will be apt to injure your preserves.
- When fruit is preserved with a large amount of sugar (a pound of sugar to a pound of fruit) it does not need to be sealed in airtight jars;
- because bacteria do not readily form in the thick, sugary syrup.
- It is, however, best kept in small sealed jars.
- In damp weather jelly takes longer to form.
- Try to select a sunny, dry day for jelly making.
- You can prepare your juice even if it is cloudy, but wait for sunshine before adding the sugar and final boiling.
Plating
Cookware for this recipe
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Saucepan