Strawberry Jam, First Method

Ingredients

• 4 lb. strawberries (not over-ripe)
• 4 lb. sugar
• The juice of 4 lemons
• 38 Ib. citric or tartaric acid

Method

1. 1

   Pick the strawberries.

2. 2

   If gritty, wash and put into the preserving pan with the lemon juice, citric or tartaric acid.

3. 3

   Boil slowly until tender.

4. 4

   When thick, add warmed sugar, stir, and bring to boil.

5. 5

   Test for jelling after 10 to 15 minutes.

6. 6

   When it sets, cool partly by stirring, then pot and tie down.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 9. The excerpt below is the record exactly as published.

STRAWBERRY JAM, First METHOD 4 lb. strawberries (not The juice | of 4 lemons __over-ripe) or 402. citric or tartaric _ 38 Ib. sugar acid SUMMER COOKERY BOOK. Pick the strawberries. If the weather has been wet and the fruit appears to be gritty it should be washed and put into the preserving pan with the lemon juice, citric or tartaric acid. Boil the fruit slowly until it is tender. This extracts the pectin and also drives off surplus moisture. When the contents of the pan are thick and reduced, add the sugar, previously warmed | in the oven, stir and bring to the boil. Continue stir- ring and test for jelling after boiling has continued over 10 to 15 minutes. When it sets firmly when tested on a cold plate or saucer turn out the gas, allow the con- tents of the pan to cool partly by stirring gently, and when half cold pot and tie down. Note.—In order to preserve the bright colour and the flavour of the natural fruit it is important not to add the sugar until the pectin has been extracted from the fruit and the surplus moisture driven off in the form of steam. Many housewives write to the Institute complaining that their strawberry jam, whilst wholesome, does not taste of fresh fruit and is brownish in colour. The reason is easy to explain—if the sugar is added with the fruit and the boiling occupies from 45 minutes to 1 hour, or even longer, the temperature of the contents of the pan rises above 212° F., and may even become as high as 220° F., with the result that changes take place in the sugar and both the flavour and colour of the preserve are impaired. STRAWBERRY JAM, SECOND METHOD 4 lb. strawberries 4 Ib. sugar The juice of 1 large lemon 2 pint red currant juice Method as above. The ee is boiled with the lemon juice and red currant juice for 45 to 60 minutes, or until tender, and the contents of the pan have evaporated considerably, The sugar is then added and the jam boiled until it jells. 26 eS eg as ee eS eS See ey Pe ee ae ae — ee ee ee a STRAWBERRIES ECONOMICAL STRAWBERRY JAM 8 lb. strawberries 9 lb. sugar

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