Here at Retrovert we love to cook and we love vintage too. So, I thought I'd combine the two and explore the realm of vintage cooking. I hope to try out some traditional recipes in my modern kitchen and share with you my successes (and failures) along the way. A few weeks ago I blogged about The Modern Housewife's Book and I wanted to chose a recipe from it as my first. A glut of blackcurrants and talk of jam at the first Cambridge City WI meeting inspired me to make this:
Black Currant and Raspberry Jam.
3 lb. black currants. 1 pint raspberry juice.
1 lb. sugar to each pint of juice and pound of fruit.
Put the currants and juice into a preserving pan, and boil for 10 minutes. Add sugar in the above proportions and boil for 20 minutes. Pot and cover in the usual way.
Aunt Kate's Jam and Jellies section is comprehensive - there are 12 recipes for blackcurrant jam alone. I chose to try this one as it sounded most interesting and used the fresh fruits I have in the garden.
Black Currant and Raspberry Jam.
3 lb. black currants. 1 pint raspberry juice.
1 lb. sugar to each pint of juice and pound of fruit.
Put the currants and juice into a preserving pan, and boil for 10 minutes. Add sugar in the above proportions and boil for 20 minutes. Pot and cover in the usual way.
Aunt Kate's Jam and Jellies section is comprehensive - there are 12 recipes for blackcurrant jam alone. I chose to try this one as it sounded most interesting and used the fresh fruits I have in the garden.
Making the Jam
The book doesn't include a way of making raspberry juice so this is how I did it:
Take a bowl full of fresh raspberries and pick them over. Heat them gently in a saucepan with half a pint of water. Stir and crush them with the back of a wooden spoon. Simmer for five more minutes. Let it cool, then strain the juice. I used a muslin and a jam funnel, a very fine sieve would work too. This made 3/4 of a pint of juice so I topped it up with water to make a pint for the full recipe.
Half way through I had to separate the jam into two large saucepans - this was a bit tricky but I really didn't want it to boil over. Making in batches to start with or using a large preserving pan would be a better idea - all mine are either used for dyeing or are vintage and don't work on our induction hob!
The book doesn't include a way of making raspberry juice so this is how I did it:
Take a bowl full of fresh raspberries and pick them over. Heat them gently in a saucepan with half a pint of water. Stir and crush them with the back of a wooden spoon. Simmer for five more minutes. Let it cool, then strain the juice. I used a muslin and a jam funnel, a very fine sieve would work too. This made 3/4 of a pint of juice so I topped it up with water to make a pint for the full recipe.
Half way through I had to separate the jam into two large saucepans - this was a bit tricky but I really didn't want it to boil over. Making in batches to start with or using a large preserving pan would be a better idea - all mine are either used for dyeing or are vintage and don't work on our induction hob!
Sealing and Storing
Aunt Kate discusses the 'Best Way to Seal and Store' in detail. Here are the tips I followed: Scald the jars and put them in a warm oven to dry. Pour the hot jam into the jars and then seal with a waxed circle immediately. Aunt Kate suggests filling to within an inch of the top, but I filled them right up to the brim. She also uses parchment tied on with string over the top, but I used lids to save time and effort!
To label my jam I borrowed an idea from fellow Cambridge bloggers. Thanks Crafty Painter and claireabellemakes! I made my washi tape labels from reused and recycled paper - even one of our market stall bags. When I was finished I arranged my jars in a nice row as Aunt Kate suggests!
Aunt Kate discusses the 'Best Way to Seal and Store' in detail. Here are the tips I followed: Scald the jars and put them in a warm oven to dry. Pour the hot jam into the jars and then seal with a waxed circle immediately. Aunt Kate suggests filling to within an inch of the top, but I filled them right up to the brim. She also uses parchment tied on with string over the top, but I used lids to save time and effort!
To label my jam I borrowed an idea from fellow Cambridge bloggers. Thanks Crafty Painter and claireabellemakes! I made my washi tape labels from reused and recycled paper - even one of our market stall bags. When I was finished I arranged my jars in a nice row as Aunt Kate suggests!
The Verdict
I have eaten this jam every day since I made it, so it must be good! The flavours work really well together - the tartness of blackcurrant combined with the sweetness of raspberry. Working from a vintage recipe added to my enjoyment of the experience and I am looking forward to my next cooking experiment.
I have eaten this jam every day since I made it, so it must be good! The flavours work really well together - the tartness of blackcurrant combined with the sweetness of raspberry. Working from a vintage recipe added to my enjoyment of the experience and I am looking forward to my next cooking experiment.
I'd love to know what you thought of my first recipe post! Any suggestions welcome...
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