Strawberry Jam
From Council cook book, 1908
Currant juice may be omitted, but it improves the jam.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Council cook book (1908), page 55. The excerpt below is the record exactly as published.
Strawberry Jam. Cut into strips the peel of two oranges, shred one pineapple and put on to cook well covered with water. When tender, add one and one-half boxes of strawberries and the oranges cut small, and as much sugar as there is fruit. Boil from one-half to three-quarters of an hour. Strawberry Jam. To every pound of fruit allow three-fourths pound sugar, one pint red currant juice to every four pounds strawberries
Cook this with the app: pantry check, scaling, and the assistant.