Strawberry Jam

Ingredients

• the fruit
• three-quarters of a pound of sugar

Method

1. 1

   Mash strawberries in a jar over boiling water.

2. 2

   Transfer to a preserving pan, add sugar, and boil until thick, stirring constantly to prevent burning.

3. 3

   Pour into pots when done.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 48. The excerpt below is the record exactly as published.

Strawberry Jam. Put the fruit into a jar, and stand this in a pan of boiling water over the fire. As the boiling proceeds, keep mashing the strawberries with a wooden spatula until they are all bruised to a pulp. Then put them into a preserving-pan, and to every pound add three- quarters of a pound of sugar. Boil the whole until of due consistence, which will occupy more than half an hour, keeping the jam in constant agitation lest 128 RASPBERRY JAM. the bottom should burn. When done enough, take it off the fire, and put it into pots. — Peterso?i’s Maga- zine. {By peri) Raspberry Jam. Let the raspberries be thoroughly ripe. Mash them with a wooden spoon. To every pound of rasp- berries add a pound of sifted sugar. Boil this well together during half an hour, stirring it continually lest it should burn. When of a good thickness, put it into pots, and proceed to tie up. — Peterson's Magazine. {By per.) Blackberry Jam. Six quarts of ripe berries and three pounds of brown sugar. Mash together, and put into a kettle and boil two hours, stirring frequently. Spice to taste, or omit spices altogether. When cool, put it into a jar, cover with brandied paper, and seal, and it will keep for years. — Arthur's Horne Magazine. {By per.) Gooseberry Jam. “Stew the berries in a little water, put them through a coarse sieve, put them back into the kettle, add three-quarters of a pound of sugar

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