Wednesday, September 13, 2017

Currant Jam

At the Fort's new Harvest Home event, we made three flavors of preserves from our on-site produce. Currant Jam ("Common Black Currant Jam", p. 482) from Eliza Acton's Modern Cookery (1854); Yellow Plum Jam ("Green Gage Jam", p.66) from The Confectioner's and Pastry-Cook's Guide (1854); I also made more Apple Jelly and re-boiled the previous batch, which has now set very nciely.

Jelly and Jam from 1850s receipts.
Finished jams and jellies: apple, currant, and yellow plum.

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