Strawberry Jam
From The white ribbon cook book, 1894
Serves 2
If a pound of sugar is used, there will be more jelly.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 114. The excerpt below is the record exactly as published.
Strawl)erry Jam — To 1 lb. fruit allow % lb. or 1 lb. sugar; to 4 lbs. strawberries add 1 pint red currant juice
Cook this with the app: pantry check, scaling, and the assistant.