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Preserves, Jellies, Etc

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserves, Jellies, Etc

Ingredients

Directions

  1. Make a syrup by heating sugar with water until it reaches the right boiling point. Do not let it boil too long to avoid ruining the syrup.

  2. Add the fruit to the syrup carefully to keep it unbroken.

  3. Stir the mixture continuously, starting slowly and then increasing speed.

  4. Remove any scum that forms immediately.

  5. After cooking, let the jam pots stand uncovered for two days.

  6. Cover the fruit with tissue paper dipped in egg white, pressing it closely over the fruit, and let it dry.

Recipe from a historical cookbook (Internet Archive).

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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