Red-Currant Jam
Ingredients
To every pound of fruit allow 3/4 pound of loaf sugar.
Instructions
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.
Time: 1/2 to 3/4 hour, reckoning from the time the jam boils all over.
Sufficient: Allow from 6 to 7 quarts of currants to make 12 1-pound, pots of jam.
Seasonable: Make this in July.
Print recipe/article only | 
Save to del.icio.us
Source
The Book of Household Management (1861)