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📝 Description
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🥘 Ingredients
To every lb. of fruit allow 3/4 lb. of loaf sugar. [Illustration: JAM-POT.]
👨🍳 Method
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.
📜 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 Red-Currant Jam this week, and I must say, it was a delightful trip back to the Victorian kitchen. I found the process surprisingly simple, despite the lack of modern conveniences. The key, I discovered, was patience — letting the currants simmer and skim gently until the jam reached the perfect set. One detail that charmed me was the old-fashioned sealing method: brushing egg white onto tissue paper to create an airtight seal. It's a trick I'll keep in my back pocket for future preserves. This recipe is perfect for the weekend cook who enjoys a touch of nostalgia. Don't be put off by the old-fashioned language — the results are worth it.
