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Raspberry Jam
Preserves and pickles were an incredibly popular confectionary during this period as shown by the whole chapter dedicated to such in Warne’s cookery book, which offers a range of preservation recipes.
Preservation of foods during the Victorian era was extremely popular, however, by the end of the century, due to increasing preservation techniques, many middle-class housewives increasingly stopped making their own preserves and began to purchase jams and pickles, along with other canned items such as corned beef and vegetables.
Recipe from Warne’s Model Cookery and Housekeeping Book (1868)
Cook Time:
1 Hour
Makes:
2 Jars
Ability:
Easy
Ingredients:
300g Raspberries
300g Granulated Sugar
Equipment:
Saucepan
Wooden Spoon
Sieve
Jam Jar
Directions:
-
Add the raspberries to your saucepan and boil to a pulp (use a wooden spoon to also mash it up).
-
Once the raspberries have become pulp, strain through a sieve until smooth.
-
Add pulp and sugar to the saucepan and boil for 5 minutes. Then lower the heat and keep it at a rolling boil for about 15 minutes, keeping it well stirred.
-
Once the sugar is dissolved, bring the mixture to a rapid boil for a few minutes or until the jam reaches the setting point (this will be when it boils slowly and has thicker, heavier bubbles).
-
Alternatively, you could do the wrinkle test.
-
Pour the jam into the jars and leave it to set in the fridge overnight.
Video Tutorial Here
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