Strawberry Jam (another way)

Ingredients

• 1 pound of strawberries
• half a pound of loaf sugar

Method

1. 1

   Pick the strawberries, discard unsound ones, and weigh the fruit.

2. 2

   Boil it for half an hour, then mix in the sugar off the fire.

3. 3

   Boil quickly for half an hour longer until it sets, then jar it.

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 1914. The excerpt below is the record exactly as published.

Strawberry Jam (another way). — Pick the strawberries, carefully look out and discard all that are unsound, and weigh the fruit. Boil it, stirring occasionally to keep it from burn- ing, for half an hour, then mix in thoroughly, off the fire, half a pound of loaf sugar broken into small pieces for each original pound of fruit. Boil the jam quickly half an hour longer, or till it will set, and put it into jars in the usual way. Time to boil the fruit, half an hour with the sugar, and half an hour without the sugar. Strawberry Jam, Superior.— Straw- berry jam, although very delicious, is, if any- thing, too luscious. If made according to the following recipe, this fault will be corrected. Take the juice of three pints of ripe white or even red currants. Put this into a preserving-pan, and throw in four pounds of freshly-gathered ripe strawberries which have been picked and carefully looked over. Let the fruit boil, remove the scum, and add four pounds of refined loaf sugar. Boil the jam quickly iintil done enough. Put it into jars, and cover these in the usual manner. Time to boil the jam, from thirty to forty minutes. Strawberry Jelly. — Take quite fresh fruit which has been gathered in dry weather. Pick the stalks from it, put it into a preserving- pan (an enamelled one is the best for the pur- pose), and place it by the side of a clear fire that the juice may be drawn gently from it. As soon as this flows freely, simmer it imtil the berries appear to collapse, but on no account allow the juice to remain on the fire till it thickens. Pour the fruit Tipon a well-scalded but drj- sieve, and let the juice ch-ain thoroughly from it ; strain it through three or four thick- nesses of mushn, and weigh it. Boil quickly for twenty minutes, and stir frequently. Take the pan from the fire, and then add very gradually fourteen ounces of coarsely-pounded loaf sugar for each pound of fruit. Let one portion be dissolved before another is added. When aU the sugar is dissolved, put the pan again on the fire, and boil the jelly until a little put upon a plate will stiffen. Pour the jelly into small jars, cover these in the usual way, and store in a cool dry place. Time to boil the jelly with the sugar, a quarter of an hour or more, according to the quality of the fruit. Probable cost, strawberries, from 4d. to 8d. per poimd ; less if bought by the pock. STU ( 933 ) STU Strawberry Salad.— Take equal portions of strawljurries and red and white currants. Pick them, place them in layers, and pile them on a dish. tSprinkle powdered sugar over them, and pour thick cream upon them. The cream and sugar should not bo poured on the fruit till the last moment. If liked, other fruits, such as gooseberries, chen;ies, raspberries, (Sec, may be introduced into the salad. Strawberry Solid. — Dissolve three quar- ters of an ounce of isinglass by boiling it in a quarter of a pint of water. Make a pint of cream very hot, and dissolve in it one pound of strawberry je

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