Strawberry Jam

Ingredients

• an equal quantity sugar
• 1 teasp cinnamon
• % teasp cloves

Method

1. 1

   Hull, wash and drain the berries, mash, add an equal quantity sugar or a little less sugar if very sweet jams are not liked, put over a slow fire, bring to the boiling point; and boil about 20 minutes.

2. 2

   Test by taking out a teaspoonful on a saucer, and if the liquid does not jelly when cool, boil a little longer.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 164. The excerpt below is the record exactly as published.

Strawberry Jam ! Hull, wash and drain the berries, mash, add an equal j quantity sugar or a little less sugar if very sweet jams are j not liked, put over a slow fire, bring to the boiling point ; and boil about 20 minutes. Test by taking out a teaspoonful ' on a saucer, and if the liquid does not jelly when cool, boil j ■SL little longer. About i/4 part currants added to the straw- i berries is a great improvement. — [A. G., Mass. i i Raspberry and Blackberry Jam I j To each lb berries add % lb sugar, and if berries are not juicy enough, a very little water. I always add some currants to raspberry jam as they provide just the necessary acidy i ilavor. Some people like a little cinnamon flavoring. Boil \ until it thickens and the juice is ready to jelly. Put away I in glasses or jars and seal with paraffine. — [A. G., Mass. j Rhubarb Jam j To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 1 cup vinegar, 1 teasp cinnamon and % teasp cloves

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