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Alice Electa Pickard recipe book, 1868
Page 145
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145 Jellies. Winter Currant Jelly. Mrs. Johnston. Take juice of currants & boil 10 minutes then bottle tightly -- when needed -- take the juice & boil 10 minutes more, pour boiling hot on sugar -- 1 pint juice to one pound sugar -- stirring briskly. Currant Jelly, Mrs. Marsh. Pick over the currants with care -- put them in a stone jar & set into a kettle of boiling water. Let the water keep boiling till the fruit is very soft. Then run the juice through a jelly bag. 1 pound sugar to 1 pint juice & boil together 5 minutes. Let the jelly stand in the sun a few days. Blackberry Jam. Mrs Marsh. No 1. 1 lb. fruit 3/4 lb. sugar Boil the fruit 1/2 hour, then add the sugar & boil all together 10 minutes. Raspberry Jam. No. 1. Mrs. Marsh. No 2. 1 lb fruit 1 lb sugar. Boil the fruit 1/2 an hour or until the seeds are soft -- strain 1/4 of the fruit & throw away the seeds, add the sugar & boil all together 10 minutes. A little currant juice, gives A pleasant flavor &
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145 Jellies. Winter Currant Jelly. Mrs. Johnston. Take juice of currants & boil 10 minutes then bottle tightly -- when needed -- take the juice & boil 10 minutes more, pour boiling hot on sugar -- 1 pint juice to one pound sugar -- stirring briskly. Currant Jelly, Mrs. Marsh. Pick over the currants with care -- put them in a stone jar & set into a kettle of boiling water. Let the water keep boiling till the fruit is very soft. Then run the juice through a jelly bag. 1 pound sugar to 1 pint juice & boil together 5 minutes. Let the jelly stand in the sun a few days. Blackberry Jam. Mrs Marsh. No 1. 1 lb. fruit 3/4 lb. sugar Boil the fruit 1/2 hour, then add the sugar & boil all together 10 minutes. Raspberry Jam. No. 1. Mrs. Marsh. No 2. 1 lb fruit 1 lb sugar. Boil the fruit 1/2 an hour or until the seeds are soft -- strain 1/4 of the fruit & throw away the seeds, add the sugar & boil all together 10 minutes. A little currant juice, gives A pleasant flavor &
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