Ingredients
|
Quantity |
Measure |
Ingredient Name |
Description |
|
1 |
Kilogram |
Raisins |
Or any other fruit |
|
1 |
Kilogram |
Sugar |
|
Method
Take whatever fruit to be made into jam; pick, wash. If large fruit is used, peel, core, or pit, as the case may be, and dice. To each pound of fruit allow a pound of sugar. Put the sugar into a copper or preserving kettle; add enough water to dissolve it. Cook until a boiling, thick syrup is produced, then add the fruit. Draw to one side and keep the syrup just below the boiling-point until the fruit becomes transparent; then pour into glasses or jars, cover with paraffin paper, and tie down.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
