Strawberry Jam

Ingredients

• a pound of fruit
• three quarters of a pound of loaf sugar

Method

1. 1

   Layer strawberries and sugar in a preserving pan.

2. 2

   Stir gently to prevent burning and remove scum.

3. 3

   Boil until a little placed on a plate sets.

4. 4

   Pour into jars and cover.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1913. The excerpt below is the record exactly as published.

strawberry jam ; mix with it a pint of cream, or milk and cream mixed, and the strained juice of a lemon. Rub the mixture through a fine sieve into the freezing-pot, and freeze in the usual way. Put it into a mould, set it again in ice, and let it remain imtil wanted. Strawberry Isinglass Jelly.— Pick a quart of ripe red strawberries, put them into a bowl, and pour ujDon them a clear sjTup made by boiling three-quarters of a pound of refined sugar with a pint of water for a quarter of an hour. Cover the dish, and leave the fruit to soak all night. Put two ounces and a haK of isinglass into a saucepan with a pint of water which has been beaten up with haK the white of an egg. Stir the mixture, and heat it gently till the isinglass is dissolved, carefully re- moving the scimi till it ceases to rise. Strain the liquor through three or four folds of muslin, and when it is lukewarm, mix with it the syrup which has been drained from the strawberries, half a tea-cupful of red-currant juice, and the strained juice of a fresh lemon. Mix the ingredients thoroughly, put the jelly into a damp mould, and set it in a cool place or upon ice till it is set. If preferred, gela- tine may be substituted for the isinglass, and the jelly will then be less expensive. The appearance of the mould will be improved if two or tlu'ee spoonfuls of jelly are first poured into the mould, allowed to stiffen, then orna- mented with large ripe strawberries, and the mould filled with jelly and strawberries alter- nately. Time, eight or nine hours to set the jelly. Probable cost, 4s. 6d. Sufficient for two moderate-sized moulds. Strawberry Jam.. — Gather the fruit after two or three days of diy weather, when it is fully ripe, but not over-ripe, or it will be flavour- less, and may be tainted with bil-terness and the elements of decay. Pick the berries, and discard all that arc at all unsound. Weigh the strawberries, and take three quarters of a pound of loaf sugar

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