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Make Culinary Mischief |
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Godchild in the Context of Nineteenth-Century London |
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by Pancha Diaz |
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Culinary arts are key to this month's chapter of Godchild, in particular
the making of gingerbread and jam. In the magazine, we tell you a bit
about the origins of gingerbread, and also show you how to make it
yourself. Here's how to make jam in nineteenth-century fashion! Bon
appetit!
Currant and Berry Jam
In her author's commentary (available in Godchild, Vol. 2), Kaori Yuki
explains that the type of jam featured in Godchild is currant-blueberry.
According to the traditional Victorian recipe, currants are best picked
between June 28 and July 3 and should not be picked directly after a
rain. Victorians preferred to use equal proportions of red and white
currants to make lighter-colored jelly, and used brandy-soaked paper and
a plant-based glue called mucilage to seal their jelly jars.
What You Need
Ingredients:
4 cups currants
4 cups berries (blackberries or raspberries work best)
Sugar
Tools:
1 strainer
1 sheet cheesecloth (doubled over) or 1 jelly bag
1 preserving pot for cooking the jam
(a large Teflon-coated pot will
work fine and make cleanup easier)
1 large pot for boiling jars (to sterilize)
1 pair tongs for handling jars in hot water
Mason jars with lids and rings to secure the lids
(the underside of the
lid is coated with a gum sealant, which will keep the jam airtight)
Large ladle and spoon
Wash and drain currants (leaving stems intact) and berries. Mash about a
cup of the currants and berries in the bottom of a preserving pot using
a wooden potato masher, and gradually continue to add the rest until all
of the fruit is mashed. Cook slowly over medium heat until white foam
appears on the fruit. Strain through a coarse strainer, and then strain
again using a double thickness of cheesecloth or a jelly bag (a piece of
cotton or flannel sewn into a cone). Measure how much juice you have,
then spread an equal amount of sugar into a casserole dish to warm in
the oven (be careful not to let it melt). Boil the juice for five
minutes, add the heated sugar, and boil for three more minutes or until
the consistency is to your liking. (Note that this is recipe doesn't
call for pectin, the way modern recipes do, so it probably won't set as
well as the jam you're used to getting from the store.) Remove from heat
and skim the residue from the top of the mixture, then pour the liquid
into glass jelly jars (see warning below) and seal. Place the sealed
jars in a sunny window, and let them stand for 24 hours. Cover and keep
in a cool, dry place.
WARNING: Botulism is a harmful bacterium that will flourish in
jam if it is not properly preserved. Before you begin to cook your jam,
bring the jars and lid components to a boil in a big pot, then remove
the pot from heat. Leave the jars in the warm water until you are ready
to fill them, as a cold jar will crack if you pour hot jam into it. When
you're ready to fill, remove each jar and lid from the water using
tongs, and dry with a clean cloth. |
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This recipe for "Make Culinary Mischief" by Pancha Diaz is a shojobeat.com exclusive;
the original article appears in the May 2006 issue of Shojo Beat Magazine. |
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Want more articles like this PLUS six of the most addictive shojo manga from Japan delivered to your doorstep every month—before they hit the newsstands? Click here to subscribe now! |
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