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📝 Description
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75
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🥘 Ingredients
To every lb. of fruit, weighed before being stripped from the stalks, allow 3/4 lb. of loaf sugar, 1 gill of water.
👨🍳 Method
Let the fruit be very ripe, and gathered on a dry day. Strip it from the stalks, and put it into a preserving-pan, with a gill of water to each lb. of fruit; boil these together for 10 minutes; then add the sugar, and boil the jam again for 30 minutes, reckoning from the time when the jam simmers equally all over, or longer, should it not appear to set nicely when a little is poured on to a plate. Keep stirring it to prevent it from burning, carefully remove all the scum, and when done, pour it into pots. Let it cool, cover the top of the jam with oiled paper, and the top of the jars with a piece of tissue-paper brushed over on both sides with the white of an egg: this, when cold, forms a hard stiff cover, and perfectly excludes the air. Great attention must be paid to the stirring of this jam, as it is very liable to burn, on account of the thickness of the juice.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Black-Currant Jam this week, eager to test the technique of using fresh fruit and minimal water. I found the process surprisingly engaging, with the jam bubbling away on the stove like a tiny, edible volcano. The most delightful surprise came when I added the sugar—it melted almost instantly, creating a vivid, jewel-toned liquid that filled my kitchen with a scent reminiscent of a British summertime. This recipe is perfect for the weeknight cook who wants to add a touch of vintage charm to their breakfast table. The key to success is patience and constant stirring to prevent burning. The result is a thick, intense jam that's perfect for spreading on toast or using as a filling in a classic Victoria sponge cake. Store it properly, and you'll have a taste of summer to enjoy all year round.
