Francatelli Recipes for Jellies and Jams, Chapter 35
Welcome to FabulousFusionFood's Francatelli Recipes for Jellies and Jams — This page gives you the entire contents of the Thirty-fifth Chapter: Jellies and Jams from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXV.
No. 993.—RED-CURRANT JELLY.
To twelve pounds of ripe red currents add four pounds of ripe white currents; put these into e copper preserving-pan; add a quart of water, bruise them with the hands, and as you get a handful of stalks, throw them away ; when the fruit is bruised, stir it on the fire until it begins to boil, and then press it in one of Adams' Fruit Pressers (see Adamsʼ Illustrations). Weigh the juice, and for every pound add three-quarters of a pound of sugar; and when the sugar is thoroughly dissolved in the currant juice, stir it on the fire till it boils; skim it well; slacken the fire a little to prevent the jelly from boiling over, and when you find that it hangs and drapes on the edge of the skimmer as you hold it up out of the boiling jelly, it may then be removed from the fire, skimmed, poured into gallipots, and put away in the larder for two days, to become thoroughly set : at the end of this time the pots are to be covered with small rounds of white paper dipped in brandy, and again tied down with another covering;of paper or of bidder : the latter keeps out the damp.
Note.—Remember that preserved jellies and jams must be kept in a dry, cool atmosphere.
No. 994.—BLACK-CURRANT JELLY.
This is made in the same way as red-currant jelly, with the exception that in the present case it is necessary to put a pound of sugar for every pound of black-currant juice.
No. 995.—RASPBERRY JELLY.
To twelve pounds of raspberries add four pounds of white currants ; bruise and boil the whole in the usual way ; press the juice out, and to every pound of juice add three-quarters of a pound of sugar; boil as directed for red-currant jelly, and finish in the same manner.
No. 996.—CURRANT AND RASPBERRY JELLY.
Six pounds of red currants, three of white, three of raspberries; proceed as for red-currant jelly.
No. 997.—WHITE-CURRANT JELLY.
To twelve pounds of ripe white currants add a quart of water ; bruise and scald the fruit in the preserving-pan ; press out the juice, and to every pound add one pound of fine loaf-sugar; boil over a sharp fire, with the pan scarcely half full in order that the jelly may not be on long enough to gain colour. This jelly is never very bright.
No. 998.—APPLE JELLY.
Slice up twelve pounds of grey russets into a preserving-pan containing five quarts of boiling water and the juice of two lemons; boil this on a sharp fire, stirring occasionally until reduced to a pulp; it must then be thrown into jelly-bags to filter bright; pouring back the three first passings. When all the juice has passed through the bag, weigh it, and to every twenty ounces of apple-juice add one pound of the finest loaf-sugar; boil, skim, and as soon as you find that the jelly hangs in webs on the edge au the skimmer as it is held up out of the boiling jelly, it will be done, and must be removed from the fire, poured into pots, and set aside to become cold : finish in the ordinary way.
Note.—Apple jelly prepared in a small quantity, and poured into dinner·plates, about the sixth of an inch thick, when set firm and cold, serves to cover all sorts of compotes of fruits for dessert; and adds very considerably to their brilliancy.
No. 999.—GOOSEBERRY JAM.
Put the gooseberries on to boil in a preserving-pan with about a quart of water, stirring them with a wooden spoon, and as soon as they are dissolved, rub them through a coarse hair sieve upon a large dish, using a gallipot for the purpose of working the pulp through the sieve.
For every pound of pulp calculate twelve ounces of sugar. Put the sugar in a preserving-pan with water enough to cover it; and boil it to the pearling degree ; then add the gooseberry pulp, and stir the jam till it is done ; this will be ascertained when it begins to hang to the edge of the spoon, as it is lifted out; it must then be removed from the fire, and put into pots immediately.
No. 999A.—RASPBERRY JAM.*
To every pound of pickled raspberries, calculate twelve ounces of sugar; this must be boiled as in the preceding case, and the fruit being added, must be stirred on the fire until the raspberries are entirely dissolved ; by that time the jam will be sufficiently boiled; it must then be removed into gallipots or jars.
*Strawberry Jam is made in the same manner as raspberry.
No. 1000.—DAMSON JAM.
Put twelve pounds of damsons on to boil in a preserving-pan with a quart of water, stirring with a wooden spoon until they are dissolved ; they must then be rubbed through a sieve, on a dish. To every pound of pulp allow a pound of sugar; the sugar must first be boiled to the pearling degree, and then, after adding the pulp, stir the jam until sufficiently reduced according to the usual test, and put away in gallipots.
No. 1001.—APRICOT JAM.
Split and slice up twelve pounds of ripe apricots ; break the stones, extract the kernels, scald and add them to the fruit. Boil twelve pounds of sugar to the pearling degree; throw in the fruit, stir until entirely dissolved, and when tested satisfactorily with the skimmer, remove the jam from the fire, and put it away in pots.
Peaches, greengages, magnum-bonum plums, and all other plums are to be treated in the same way.
No. 1002.—APPLE MARMALADE.
See Apple Charlotte.
No. 1003.—ORANGE MARMALADE.
Split the oranges in quarters, use a sharp knife to cut out the fruity pulp from each quarter without any of the white pith left on it; and, as this is effected, pick out all the pips, put the fruit into a basin, and the quarters of peel into a large pan containing water ; and when this is completed, boil the quarters of peel in water until they are nearly soft to the touch; they must then be drained, and put to soak in cold water for at least twelve hours, and are then to be drained upon sieves for two hours at least to rid them from all unnecessary moisture; after which they must be cut up in shreds. Next, weigh the shred peel and the interior fruit kept in reserve, and for every pound of these allow three-quarters of a pound of sugar; boil the sugar to the pearling degree, then add the fruit sliced very thin, and the shred peel; boil for twenty minutes, stirring the whole time.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXV: Jellies and Jams.
CHAPTER XXXV.
JELLIES AND JAMS.
To twelve pounds of ripe red currents add four pounds of ripe white currents; put these into e copper preserving-pan; add a quart of water, bruise them with the hands, and as you get a handful of stalks, throw them away ; when the fruit is bruised, stir it on the fire until it begins to boil, and then press it in one of Adams' Fruit Pressers (see Adamsʼ Illustrations). Weigh the juice, and for every pound add three-quarters of a pound of sugar; and when the sugar is thoroughly dissolved in the currant juice, stir it on the fire till it boils; skim it well; slacken the fire a little to prevent the jelly from boiling over, and when you find that it hangs and drapes on the edge of the skimmer as you hold it up out of the boiling jelly, it may then be removed from the fire, skimmed, poured into gallipots, and put away in the larder for two days, to become thoroughly set : at the end of this time the pots are to be covered with small rounds of white paper dipped in brandy, and again tied down with another covering;of paper or of bidder : the latter keeps out the damp.
Note.—Remember that preserved jellies and jams must be kept in a dry, cool atmosphere.
This is made in the same way as red-currant jelly, with the exception that in the present case it is necessary to put a pound of sugar for every pound of black-currant juice.
To twelve pounds of raspberries add four pounds of white currants ; bruise and boil the whole in the usual way ; press the juice out, and to every pound of juice add three-quarters of a pound of sugar; boil as directed for red-currant jelly, and finish in the same manner.
Six pounds of red currants, three of white, three of raspberries; proceed as for red-currant jelly.
To twelve pounds of ripe white currants add a quart of water ; bruise and scald the fruit in the preserving-pan ; press out the juice, and to every pound add one pound of fine loaf-sugar; boil over a sharp fire, with the pan scarcely half full in order that the jelly may not be on long enough to gain colour. This jelly is never very bright.
Slice up twelve pounds of grey russets into a preserving-pan containing five quarts of boiling water and the juice of two lemons; boil this on a sharp fire, stirring occasionally until reduced to a pulp; it must then be thrown into jelly-bags to filter bright; pouring back the three first passings. When all the juice has passed through the bag, weigh it, and to every twenty ounces of apple-juice add one pound of the finest loaf-sugar; boil, skim, and as soon as you find that the jelly hangs in webs on the edge au the skimmer as it is held up out of the boiling jelly, it will be done, and must be removed from the fire, poured into pots, and set aside to become cold : finish in the ordinary way.
Note.—Apple jelly prepared in a small quantity, and poured into dinner·plates, about the sixth of an inch thick, when set firm and cold, serves to cover all sorts of compotes of fruits for dessert; and adds very considerably to their brilliancy.
Put the gooseberries on to boil in a preserving-pan with about a quart of water, stirring them with a wooden spoon, and as soon as they are dissolved, rub them through a coarse hair sieve upon a large dish, using a gallipot for the purpose of working the pulp through the sieve.
For every pound of pulp calculate twelve ounces of sugar. Put the sugar in a preserving-pan with water enough to cover it; and boil it to the pearling degree ; then add the gooseberry pulp, and stir the jam till it is done ; this will be ascertained when it begins to hang to the edge of the spoon, as it is lifted out; it must then be removed from the fire, and put into pots immediately.
To every pound of pickled raspberries, calculate twelve ounces of sugar; this must be boiled as in the preceding case, and the fruit being added, must be stirred on the fire until the raspberries are entirely dissolved ; by that time the jam will be sufficiently boiled; it must then be removed into gallipots or jars.
*Strawberry Jam is made in the same manner as raspberry.
Put twelve pounds of damsons on to boil in a preserving-pan with a quart of water, stirring with a wooden spoon until they are dissolved ; they must then be rubbed through a sieve, on a dish. To every pound of pulp allow a pound of sugar; the sugar must first be boiled to the pearling degree, and then, after adding the pulp, stir the jam until sufficiently reduced according to the usual test, and put away in gallipots.
Split and slice up twelve pounds of ripe apricots ; break the stones, extract the kernels, scald and add them to the fruit. Boil twelve pounds of sugar to the pearling degree; throw in the fruit, stir until entirely dissolved, and when tested satisfactorily with the skimmer, remove the jam from the fire, and put it away in pots.
Peaches, greengages, magnum-bonum plums, and all other plums are to be treated in the same way.
See Apple Charlotte.
Split the oranges in quarters, use a sharp knife to cut out the fruity pulp from each quarter without any of the white pith left on it; and, as this is effected, pick out all the pips, put the fruit into a basin, and the quarters of peel into a large pan containing water ; and when this is completed, boil the quarters of peel in water until they are nearly soft to the touch; they must then be drained, and put to soak in cold water for at least twelve hours, and are then to be drained upon sieves for two hours at least to rid them from all unnecessary moisture; after which they must be cut up in shreds. Next, weigh the shred peel and the interior fruit kept in reserve, and for every pound of these allow three-quarters of a pound of sugar; boil the sugar to the pearling degree, then add the fruit sliced very thin, and the shred peel; boil for twenty minutes, stirring the whole time.