Strawberry Jam

Ingredients

• pound for pound of sugar
• mashed berries

Method

1. 1

   Boil mashed berries in their juice, add heated sugar, and cook down until desired thickness.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 65. The excerpt below is the record exactly as published.

strawberry jam or fresh berries and serve (dished) with a meringue or whipped cream. Or finish with lattice strips as for English Apple Tart and brown. STRAWBERRY FLOAT Heat a quart of milk with one cup of sugar and a pinch of salt. When at boiling point add one tablespoon of cornstarch which has been dissolved in a little of the milk (cold). Cook for three minutes, when add the beaten yolks of three eggs; whip together two minutes and remove from stove, letting cool. Meantime have ready a pint of sweet berries mashed with one-half cup of sugar. Let stand an hour then strain. Whip the whites of the eggs, and two tablespoons powdered sugar, then the juice from the berries; place on top of the custard when the latter is ice cold and serve quickly. STRAWBERRY PYRAMID Have cooked one pint of flaky rice. Place a layer of it on the bottom of glass serving-dish, spreading with a table- spoon of butter. Alternate this with layers of whole straw- berries (sugared) until a pyramid is formed. Serve with cream. ESCALLOPED STRAWBERRIES Alternate layers of strawberries and whipped cream in glass serving-dish. Chill on ice and serve. ba A CLUSTER OF BERRIES 153 STRAWBERRY WHIPS Make as for Apple Snow, allowing one cupful of straw- berries and one cup of sugar to each white of egg. Mash the berries well, then proceed as for Apple Snow. Serve in sherbet cups. STRAWBERRY ICE AND SHERBET See Introductory Recipes for Ices. FROZEN STRAWBERRIES Let whole strawberries stand for an hour with generous quantity of sugar, then pack in freezer and let stand in ice and salt five hours. STRAWBERRY ICE CREAM Allow a quart of berries, mashed and sweetened, to each quart of mixed milk and cream scalded. Freeze. (Also see Introductory Recipes.) STRAWBERRIES PRESERVED WHOLE Simmer for twenty minutes mashed strawberries, adding no sugar. Strain. To each pint of this juice allow a pint of sugar.. Heat sugar and add to the syrup when it has been replaced on stove and is at boiling point. Skim and let boil till thick and pour over whole, hulled berries ready in heated glasses; or, pour first the syrup into the glasses, then drop the berries in the scalding syrup (not too many to each glass). When cold cover with brandied paper and set in the sun daily for a month. STRAWBERRY PRESERVES Use the best berries that they may need no washing. Allow a pound of sugar for each pound of fruit and place 154 FRUIT RECIPES together over a slow fire with no water. Do not mash in stirring and when skimming is required set on back of stove that scum may rise before trying to remove it. When sugar is dissolved boil fast for thirty minutes; remove fruit; place in jars; boil syrup five minutes longer, then pour over the berries and seal. TO SEAL STRAWBERRIES WITHOUT COOKING (Old-Fashioned Recipe) Take firm berries and weigh, allowing one-quarter pound of sugar for each pound of fruit. Place sugar and berries in layers in earthenware dishes and let stand in cool spot over night. Drain off juice without breaking berries and weigh juice. Deduct this weight from the weight of the fruit. Weigh out as much sugar as the fruit weighs with- out the juice (deducting the quarter-pound of sugar already used). Place berries and sugar in layers in large-necked jars or bottles which must be corked and wired very tight. Then place them in outer vessel of cold water and let latter come to a boil. When this exact point is reached remove and seal the corked bottle air-tight. These bottles should be looked at for six weeks daily, turning them to keep fruit from moulding, but carefully—not to break fruit. SPICED STRAWBERRIES Strawberries may be spiced after making into jams as below. STRAWBERRY JAMS Boil mashed berries in their own juice till well reduced, when add heated sugar, three-fourths to each pint of fruit or pound for pound, cooking down slowly till of desired thickness. Strawberry jam is usually too sweet. To offset this do not be afraid to add lemon juice, pie plant, or A CLUSTER OF BERRIES 155 other tart fruit. Also a very delicious variety may be had by using with the strawberries equal quantity of goose- berry, fig, date, pineapple, cherry, currant, red raspberry, or orange or lemon marmalade. STRAWBERRY JELLY Strawberry jelly may be made with gelatine, of the strawberry juice alone, if tart; or, if sweet and full ripe, with red currant juice or lemon juice added. Heat berries in double boiler till juice is free, mashing them well. For each pint of resulting, strained juice, allow the juice of a small lemon or one-half cup red currant juice, and for each pint of mixed juice, one pound of sugar. STRAWBERRY SHRUB No. 1 Dissolve five ounces tartaric acid in two quarts of water and pour it over twelve pounds hulled berries (in earthen- ware), letting stand forty-eight hours, with plate to keep them down. Strain through flannel bag, then add to , juice one and one-half pounds granulated sugar for each pint of juice. Stir till dissolved; bottle; cork and keep in cool place. (Do not seal corks.) Add two and one-half tea- spoons of this to each glass of cold water when serving. STRAWBERRY SHRUB No. 2 Make as above up to bottling point, when pour it over ten pounds more of berries; let stand twenty-four hours; strain and add sugar, a pound for each pint. Boil then five minutes, then simmer five more, and bottle. STRAWBERRY WINE Scaid berries; press and strain juice; allow to each quart two pounds sugar and one quart soft water. Ferment as 156 FRUIT RECIPES for currant wine and leave cask undisturbed for six months before using. STRAWBERRY BRANDY To eight quarts mashed berries add four pounds loaf sugar and one gallon brandy. Pour into a four-gallon jug, tying cheesecloth over the mouth, and let stand three weeks before corking. Bottle after six months. STRAWBERRY VINEGAR To one gallon of strawberries take four pounds sugar. Mash together; add two gallons soft water and place in warm spot to ferment. TO DRY STRAWBERRIES Spread the berries on plates, sprinkling sugar over them and placing in the sun, protecting with netting as for apples. For Strawberry Soufflé, Gelatine, Fritters, etc., see Introductory Recipes and other fruits. BLACKBERRY JAM. No. 1 Take equal weight of blackberries and currants, adding pound for pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.