Black Currant Jam Difficulties
Dear Aunt Daisy, Many people have trouble with black currant jam on account of the berries. being very hard after the jam is made. Well, this is how I make mine, and I never have any hard berries. I take the currants-any quantityand just barely cover them with cold water, that is after washing them and taking out any leaves, Boil them until soft, and while boiling, smash them up with a wooden spoon as much as possible, I then stir this pulp through the colander, and measure it with a cup, then add one cup of sugar to each cup of currant pulp, and boil it briskly for twenty or thirty minutes. Leave in as many stalks as possible as they make the flavour nice. My jam this year can be almost cut in slices.-‘" Aussie." Thank you very much Aussie. We had many letters last year, complaining about the currants turning out so hard, and we wondered whether the special kind of season caused this, and puzzled over it generally. But the idea of straining the black currant pulp before putting in the sugar does away with all misgivings and will make us start this particular jam-making with a_ light
heart. Here is another letter from a well known "Link" giving a_ similar idea, and also some good household hints,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410207.2.69.4.6
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New Zealand Listener, Volume 4, Issue 85, 7 February 1941, Page 46
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226Black Currant Jam Difficulties New Zealand Listener, Volume 4, Issue 85, 7 February 1941, Page 46
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