Prep 40 mins
Cook 0 mins
To obtain the raspberry and red currant juices for this recipe, place about 1 1/2 quarts of raspberries in one enameled, tinned or stainless steel pan and about 1 3/4 quarts of red currants in another. Heat both the fruits gently for about 20 minutes, or until they are very soft and juicy. Then strain the fruits, separately, through jelly bags. Madame Mancy, who made this recipe in 1682 for Queen Mary of Modena, the wife of King James 11, says, “Peradventure to keep all the year there may be requisite a little more sugar,” but my experience is that it is eaten so greedily there is never any chance of keeping it a year. The quantity of sugar in this recipe gives it a pleasant tart flavor.
- 3 lbs cherries, pitted (about 3 quarts)
- 1 cup raspberry juice
- 2 cups red currant juice
- 2 cups sugar (about)
- Put all the ingredients together into an enameled, tinned or stainless steel pan; boil them over high heat, skimming off any scum that rises.
- When you find them of a fit consistency, with a fine clear jelly mingled with the cherries, take them from the heat, and bruise the cherries with the back of your spoon.
- Put them in hot jars.
- The marmalade should be then processed.
- The Magic Ring For The Needy& Greedy.
- Moira Meighn.