Late summer is raspberry jam season
Now is the season when fruit is abundant, cheap and in the best condition for making jams, preserves and jellies.
Preserves means fruit that is cooked wlth sugar, equal weight, and left whole or nearly so.
Jams are fruits crushed and boiled with sugar to a thick mass.
Jelly is made from the pure juice of the fruit, with an equal quantity of sugar, cup for cup.
Blackberries, raspberries, plums, green-gages and peaches are best for jam. Red currants, grapes, apples, crab apples and quinces make the best jelly, while all the fruits can be simply preserved, made into jam or canned.
To make good jellies, the housekeeper must have proper utensils. Jelly glasses with metal covers cost but little, and the smaller size gives the best satisfaction. Pint bottles for preserves and jam are better than larger ones.
An eight-quart agate kettle, an agate spoon, a skimmer, a wooden spoon, a dipper holding a pint, a measuring cup, a fruit funnel and a pair of scales to weigh sugar and fruit are needed; also a cheesecloth jelly bag.
Raspberry jam recipe #1
Allow three-quarters of a pound of sugar to a pound of fruit. Put the berries on alone and boil for half an hour, stirring hard and often. Dip out the superfluous juice, add the sugar and cook twenty minutes longer. Put in jars or glasses.
Raspberry jam recipe #2
To every pound of raspberries, allow a pound of sugar; and to whatever portion of raspberries used, allow one-fourth weight of currants. Wash and strain cur rants and cook juice with the sugar about twenty minutes. Then add the raspberries whole, simmering together twenty-five minutes. Bottle and seal at once.
Raspberry jam recipe #3
Weigh berries and simmer without water until reduced one third, when add gradually as many pounds of heated sugar as there were berries (original weight). As soon as sugar is melted thoroughly and has boiled up once, place in jars and seal at once.
Raspberry jam recipe #4
Weigh the berries or cup for cup; put in a porcelain-lined kettle and with a wooden pestle mash them as smooth as possible; add 3/4 of a pound of sugar to every pound of fruit. Stir well together and boil 20 minutes. Put in glass jars.
Any fruit can be made this way that is unfit for preserving (not whole). A most delicious jam is made by adding a pint of currant juice to 3 pounds of raspberries, adding half a pint of sugar for the currant juice.
Raspberry jam recipe #5
Five quarts of raspberries, 5 quarts of sugar, 1 quart currant juice. Mash the berries, stir all together well, and boil steadily for 20 minutes, being careful it does not burn. The currant juice brings out the flavor of the raspberries, and takes away the flat taste of the berries when used alone. I put mine up in jelly tumblers, as I use mine mostly for Washington pies, and a tumbler makes a nice pie.
This is really the most delicious jam I ever tasted, and the rule was given to me by an old lady who has had it in her family for several generations.
Raspberry jam recipe #6
Now being the season for making raspberry jam, the following recipe is offered as a suggestion:
Take a pound of sugar — or, better still, a pound and a quarter — to each pound of fruit. Macerate the raspberries for three or four hours in powdered sugar. Then put them into a preserving pan with half the sugar and cook them on a quick fire.
When the raspberries have melted, pour the whole on a rather fine sieve so that the extremely small seeds cannot pass through. Rub them through the sieve with a wooden spoon.
Put the pulp back into the preserving pan with the other half of the sugar. Boil up quickly until the jam has attained a suitable consistency. Take the pan off the fire, allow to cool and pour into jars.
Recipes 1-3 from The Day Book (Chicago, Illinois) – July 12, 1912; Recipes 4 & 5 from the Boston Globe (Mass.) – Aug 14, 1912; Recipe 6 from The Virginia Enterprise (Virginia, Minnesota) – September 6, 1912