Jams and Jellies
Ingredients
Directions
Cook the fruit pulp until soft.
Transfer the pulp to a bag or press and allow the juice to flow out naturally or squeeze it out.
Evaporate the juice with added sugar until it reaches a density of 30° to 32° Brix.
Pour the hot juice into tumblers for storage.
If clarifying, mix in 1 teaspoon of hydrated chalk per quart of juice while boiling, then skim off the impurities.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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