Currant and Raisin Jam
Ingredients
Directions
Cook the raisins
Seed the raisins, put a pint of water on them, and boil for 1 hour.
While the raisins are cooking, pick over the currants, squeeze the juice from the oranges, and keep the peel.
Cook the jam
Then put the orange juice and peel with the currants, and let boil 15 minutes.
Finally, put everything together and boil the whole for 15 minutes more.
Fill and seal
Then fill glasses while hot, and afterwards seal.
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. See the original page.
Explore the science
What each ingredient does
- Raisins (in the method)
- Soften and break down as they cook, adding sweetness and body to the jam.
- Currants (in the method)
- Their natural pectin helps the jam thicken and set as it boils.
- Oranges
- The juice adds acidity and brightness, and the peel adds aromatic bitterness.
The step that matters
Filling and sealing while hot. Filling the glasses while the jam is still hot helps drive out air and creates a seal as it cools. Letting it cool before filling can leave gaps and weaken the seal.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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