Ingredients
- 7 quarts of currants to make 12 1-lb
- a piece of tissue-paper brushed over on both sides
Directions
1532. INGREDIENTS.--To every lb. of fruit allow 3/4 lb. of loaf sugar.
_Mode_.--Let the fruit be gathered on a fine day; weigh it, and then strip the currants from the stalks; put them into a preserving-pan with sugar in the above proportion; stir them, and boil them for about 3/4 hour. Carefully remove the scum as it rises. Put the jam into pots, and, when cold, cover with oiled papers; over these put a piece of tissue-paper brushed over on both sides with the white of an egg; press the paper round the top of the pot, and, when dry, the covering will be quite hard and air-tight.
_Time_.--1/2 to 3/4 hour, reckoning from the time the jam boils all over.
_Average cost_, for a lb. pot, from 6d. to 8d.
_Sufficient_.--Allow from 6 to 7 quarts of currants to make 12 1-lb, pots of jam.
_Seasonable_.--Make this in July.