Jams and Preserves

When making jams the jars should be sterilized and made of glass. It is also preferable to
use the proper canning jars with two piece lids that will provide a proper seal and they should also be
thoroughly washed in hot soapy water and then sterilized.
Aileen Power. Ontario, Canada

Lemon Curd Recipe 1 Plum Jam
Vetetarian Raspberry Jelly Lemon Curd Recipe 2
Happy Cooking Plum, Greengage or Apricot Jam
Gooseberry Jam Apple or Quince Jelly (Jam)
Gooseberry Curd Marmalade
Apple and Blackberry Jam  
Lemon Cheese Recipe1  
Lemon Cheese Recipe 2  

Mrs. J.Smith. Halifax.


Grate rind carefully, removing just the yellow "zest" but none of the white pith. If using loaf sugar, rub this over the lemons until all the yellow has been removed. Squeeze the juice from the fruit. Put all ingredients - except eggs - into double saucepan or basin over hot water and cook, stirring from time to time, until the margarine and sugar have melted.
Add the well-beaten eggs and continue cooking until the mixture coats the back of a wooden spoon. Put into jars and seal down.


This following JELLY recipe was suggested because of the animal content (bones) used in the making of our standard jello powders here. [Agar-agar is non animal in content.]

w/Agar Agar

Dear June, I have not personally tried this recipe but I have tried other recipes in the book as well as in other cookery books by the same author (Cecilia Norman) and she has proved to be extremely reliable. Powered agar agar is obtainable at health food stores or at Asian grocery stores, particularly Japanese. If you cannot find the sugar called for, use ordinary white. (hb)


UK Measures, Microwave
(Also suitable for vegans without the cream.)

Put raspberries in large bowl. Cook on full power 4-6 mins. until juice runs freely. Strain raspberries into measuring jug. Make up to half pint (10 fl. oz.) with orange juice.
Stir sugar and agar agar into juice. Cook on full 2-1/2 mins. or until boiling. Stir until dissolved, then leave to cool slightly.Divide raspberries between four serving dishes. Pour juice over fruit, leave to set. Decorate with rosette of whipped cream.


Happy cooking Anne Garrison

My recipes are family ones and my family came from Yorkshire I grew up there. My mother made raspberry and gooseberry jams but
she bottled plums rather than making them into jam. We also collected blackberries to make jam, my aunts also made strawberry jams and blackcurrant jam because they grew them . Usually Apple and bramble are in the same jam as it makes the brambles go further!!! I will search them out.

Thinking of other Yorkshire recipes we made elderflower champagne, elderflower cordial and gayle beer - I still make elderflower cordial (every year) and gayle beer (sometimes) . Our family was Methodist so the elderflower champagne was non alcoholic - the gayle beer was supposed to be consumed before it fermented but as teenagers we used to try to keep it until it started to ferment!!!!!


From an old, old cookbook belonging to the White Horse Inn, Fishergate, Doncaster:

Take your gooseberries when they are at their biggest and pilk them and putt them in a stoup and sett them among boyling water till
they be tender then putt them throu a fine search ane putt ane equall wrought of suggar ane boyle it to the consistence of a marmalet and box it up.

Shallop, Pauline Lane Huddersfield, WRY, UK

This recipe looks familiar! that's exactly what my mother taught me.
Boil the berries with a tiny amount of water, until all the juice has come out of them, put them through a sieve, and add an equal amount of sugar to the juice. Boil until it begins to set and jar it.

Sounds about right.
Sylvia Blenkin

These recipes for Gooseberry curd & Lemon curd are brilliant for the microwave. They are from Farmhouse Kitchen Microwave Cook Book.


Delicious as a filling for tartlets and sponges. Also in meringue baskets, but fill them, of course, at the very last minute.
Keeps for 6 weeks. Best kept in a refrigerator. Yields 1 kg 2 to 2½ lbs..

675 g 1½ lb... young green gooseberries*
300 ml/½ pint water (if gooseberries are ripe use 200 ml/just over ¼ pint)
125 g/4 oz butter, cut in small pieces
325 g/12 oz sugar
3 large eggs, lightly beaten
If you cannot get young gooseberries, 1 or 2 drops of green food colouring can be used to achieve the same bright colour given by green fruit.
1. There is no need to top and tail gooseberries. Put them with the water into a 2.75 litre/4 ½ to 5 pint bowl. Cover. Cook on full power for 6 minutes. Stir. Continue cooking uncovered for a further 6 minutes.
2. Push gooseberries through a nylon sieve, taking care to scrape puree from underside of sieve.
3. Meanwhile, put sugar in a bowl and cook uncovered on full power for 3 or 4 minutes until warm. Stir frequently.
4. Stir the sugar into the puree. Cook uncovered for 3 minutes. Stir to dissolve sugar.
5. Whisk in the butter and eggs. Cook uncovered for 3 to 4 minutes, or until mixture thickens. Whisk every minute.
6. Pour into warmed jars. Put a waxed tissue on top.
7. When quite cold, put on jam pot covers.


1 kg (2lb) blackberries
375 ml (I2fl oz) water
375g (12oz) cooking apples, peeled and sliced thinly
1.5kg (31b) granulated sugar

Put the blackberries and half of the water in a saucepan and simmer until tender.
Put the apples and the rest of water into another saucepan and simmer until soft.
Combine the blackberries and the apple along with the sugar, stirring until the sugar has dissolved.
Keep the jam at a rolling boil until the setting point is reached.
Remove from heat, stand for 10 minutes, ladle jam into sterilised jars, label and cover.

From Anne Garrison

Recipe from Parish Cookbook, Christ Church, Sowerby Bridge.

¼ lb butter
½ lb sugar
2 eggs
Juice of 2 lemons
Put butter and sugar in a jar, then stand jar in pan of boiling water until melted; then add eggs and lemon juice; simmer until the mixture thickens.

Recipe from Parish Cookbook, Christ Church, Sowerby Bridge.

¼ lb butter
3 lemons
1 lb sugar
3 eggs
Mix butter, sugar and lemon juice. Let it stand 10 minutes, then stir in eggs, well beaten, place on low heat, and stir until mixture begins to boil.



2 kg (4lb) plums
250 ml (8fl oz) water
1.5kg (31b) granulated sugar

Remove the stones front the plums and put the fruit into a large saucepan with the water. Simmer until the plums are tender.
Add the sugar and stir until it has dissolved.
Boil rapidly for about 10 to 20 minutes until the setting point is reached.
Take from the heat and leave for 10 minutes.
Ladle into hot, sterilised jars, label and seal.

VARIATION add a tablespoon of grated root ginger when adding the sugar.

From Anne Garrison


Lemon Curd Recipe 2

The microwave cooker is ideal for lemon curd, saving time dramatically compared with the traditional method. The flavour is good, but the texture is perhaps a little less silky. Yields 450 g/1 lb..

125 g/4 oz butter
175 to 225 g/6 to 8 oz caster sugar
2 large lemons, rind and juice
2 large eggs, beaten
Use 175 g/ 6 oz sugar for a sharp taste, 225 g/8 oz sugar for a sweeter curd.
1. Put butter, sugar, lemon rind and half of the strained lemon juice into a 2.75 litre/4½ to 5 pint bowl. 2 Cook uncovered on full power for 3 minutes. Stir halfway through cooking.
3. Stir well until butter has melted and sugar has dissolved.
4 Add remainder of strained lemon juice and beaten eggs.
5 Continue cooking uncovered for 5 minutes, or until mixture has thickened enough to coat the back of a spoon. Cheek and stir every minute.
Note: the curd tends to thicken more as it cools in the jars. If for some reason it does not, return mixture to jug and beat in another egg-yolk. Continue to cook on full power, stirring every minute as before.
6 Pour into small, hot jam jars. Cover surface immediately with waxed
paper disc. Cover with a clean cloth until quite cold, then fasten on jam
pot covers.
Store in refrigerator if possible, and use within 6 weeks

Anne Garrison

Plum, Green-gage, or Apricot Jam,

After taking away the stones from he fruit, and cutting out any blemishes, put them over a slow fire, in a clean stewpan, with half a pint of water, and when scalded, rub them through a hair sieve.
To every pound of pulp put one pound of sifted load sugar, put it into a preserving pan over a brisk fire, and when it boils skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds blanched.
Then boil it fast for a quarter of an hour longer, stirring it all the time.
Store away in pots in the usual manner.

Have fun
Judith LYON
Cronulla. NSW


APPLE (or Quince) JELLY (Jam)


June, you wrote asking about jam recipes. I was not sure if you wanted a Victorian recipe for plum jam or a recipe for Victoria plum jam?? Anyway, I didn't have one!! I have a book called "Seven Hundred Years of English Cooking" in the chapter entitled 19th Century I found the following recipe for Apple (or quince) Jelly. I'm not sure that it's entirely Yorkshire, but it's definitely old:

"Pour into a clean earthen pot two quarts of spring water, and throw into it as quickly as they can be pared, quartered and weighed, four pounds of nonesuches, pearmains, Ripstone pippins, or any other good boiling apples of fine flavour. When they are done, stew them gently until they are well broken, but not reduced quite to pulp; turn them into a jelly bag, or strain the juice from them without pressure through a closely woven cloth, which should be gathered over the fruit, and tied, and suspended above a deep pan until the juice ceases to drop form it; this, if not very clear, must be rendered so before it is used for syrup of jelly, but for all other purposes once straining, it will be sufficient. Quinces are prepared in the same way, and with the same proportions of fruit and water, but they must not be too long boiled, or the juice will become red. We have found it answer well to have them simmered until they are perfectly tender, and then to leave them with their liquor in a bowl until the following day, when the juice will be rich and clear. They should be thrown into the water very quickly after they are pared and weighed, as the air will soon discolour them. the juice will form a jelly much more easily if the cores and pips be left in the fruit."

2 quarts=4 pints (English, 20 fl oz). but the recipe does not say how much sugar, if any, to add.

Hope this is of some use.


[From YK , Sowerby Bridge, Parish Cookbook]

8 Seville Oranges,
4 pints water
2 sweet oranges
4 lb sugar
1 Lemon

Wash all Fruit, preferably scrubbing to remove any blemishes or dead insects from the skin.
Cut fruit into segments and remove all pips and cores and put them in a muslin bag.
Put all peel and fleshy part of fruit through a mincer then place it in a bowl, covering with the water.
Having secured the muslin bag containing the pips, etc. place in the bowl of water with the peel etc. & leave overnight.
In the morning, place in a preserving pan & simmer for 1½ to 2½ hours.
The peel should squash easily between thumb and forefinger.
Then remove muslin bag, squeezing out juice into pan.
Add sugar and boil until ready to set.
Keep stirring.
To test if ready pour spoonful into a saucer and let it stand for a short while.
If it sets, it is ready and may be poured in warm jars and sealed down while warm.
From James Barlow