in a saucepan of boiling water, and simmer until their juice is extracted. Strain the juice into a preserving-pan, to each pint add ¾ of a lb. of sugar, and boil gently until the jelly stiffens, when a little is tested on a cold plate. Pour into small pots, cover with paper brushed over with white of egg, fasten securely so as to exclude the air, and store in a cool, dry place.
Time.—About 1¼ hours. Average Cost, 1s. 3d. per lb.
2514.—CARROT AND BEETROOT JAM.
Ingredients.—Equal weights of carrots and beetroot, sugar, lemons.
Method.—Wash the beetroot, scrape the carrots, and boil them separately until tender. Pass through a coarse sieve, measure the purée, and to each pint allow 12 ozs. of sugar and the juice of 2 lemons. Place the whole in a preserving pan, boil gently for ½ an hour, and turn the preparation into pots. If intended to be kept some time, a glass of brandy should be added to each pint of jam before putting it into the pot. Keep closely covered in a dry, cool place.
Time.—About 1 hour. Average cost, about 5d. per lb.
2515.—CARROT JAM.
Ingredients.—Young carrots. To each lb. of the prepared pulp allow 1 lb. of preserving sugar, the strained juice of 2 lemons, and the finely grated rind of 1 lemon, 6 finely-chopped bitter almonds, 2 tablespoonfuls of brandy.
Method.—Wash and scrape the carrots, cut each one into 3 or 4 pieces, place them in a preserving-pan with barely sufficient water to cover them, and simmer gently till tender. Drain well, pass through a fine sieve, weigh the pulp, and replace it in the preserving-pan with an equal weight of sugar. Bring slowly to boiling point, boil for 5 minutes stirring and skimming frequently. When cool, add the almonds, brandy, lemon-juice and rind, turn into small pots, cover closely, and store in a cool, dry place. If the brandy be omitted the jam will not keep.
Time.—From 50 to 60 minutes. Average Cost, about 5d. per lb.
2516.—CARROT JAM. (Imitation Apricot.)
Ingredients.—Equal weights of carrots and sugar. To each lb. of carrots allow 1½ tablespoonfuls of brandy, the juice of 2 lemons, the thin rind of 1 lemon, 12 sweet almonds blanched and quartered.
Method.—Scrape and slice the carrots, barely cover them with cold water, simmer slowly until tender, then drain well and pass them through a fine sieve. Replace the pan, add the sugar, almonds and lemon-juice, boil up, simmer gently for 15 minutes, and stir in the
