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Susan Gilbert's late nineteenth century British cookery manuscript

Page 140

To Preserve Red or White Currants.
Take 1 lb of the largest Currants not very ripe weigh then Bunches, To 1 lb of fruit as much sugar beaten fine, cut of the heads and take out the Seeds, put them into water as you do them, take your sugar and 16 spoonfulls of water, boil and scum it clear, then put in your Currants drained from the water and boil them fast till clear and the syrup jelly. Then put them into your jars, next day lay Brandy papers over them, and tie them down close with a Bladder. Mr. H. Farr's receipt
To Make Raspbery Jam
Gather your fruit quite dry, pick them clean to every pound of fruit add 3/4 lbs of loaf sugar and to 6 lbs of Raspberries put 1 pint of currant juice and allow 1 lb of sugar for it, scum it well and stir it often. When a stiff jam put it in your jars. The next day, lay Brandy papers over them and tie them down close with a Bladder. Mr. H. Farr's receipt 1853

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To Preserve Red or White Currants. Take 1 lb of the largest Currants not very ripe weigh then Bunches, To 1 lb of fruit as much sugar beaten fine, cut of the heads and take out the Seeds, put them into water as you do them, take your sugar and 16 spoonfulls of water, boil and scum it clear, then put in your Currants drained from the water and boil them fast till clear and the syrup jelly. Then put them into your jars, next day lay Brandy papers over them, and tie them down close with a Bladder. Mr. H. Farr's receipt To Make Raspbery Jam Gather your fruit quite dry, pick them clean to every pound of fruit add 3/4 lbs of loaf sugar and to 6 lbs of Raspberries put 1 pint of currant juice and allow 1 lb of sugar for it, scum it well and stir it often. When a stiff jam put it in your jars. The next day, lay Brandy papers over them and tie them down close with a Bladder. Mr. H. Farr's receipt 1853