Strawberry Preserves

Ingredients

• one cup fruit
• two cups sugar

Method

1. 1

   Hull and wash strawberries, mash slightly.

2. 2

   Cook until boiling, then for 12-15 minutes.

3. 3

   Put in glasses and cover with paraffin.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 53. The excerpt below is the record exactly as published.

Strawberry Preserves Two baskets of strawberries and one pineapple. Hull the berries, peel the pineapple, and put through the meat chopper; mix the two together, add one cup sugar to each cup fruit, let stand a few minutes until sugar is thoroughly dissolved, then cook over a slow fire until it starts to boil, then boil just fifteen minutes, and seal with paraffin in glasses. Mrs. H. E. Georges. 108 Give the growing children Knox Sparkling Gelatine Strawberry Jam To one pound fresh strawberries add one pound sugar. Cook slowly till sugar is dissolved, then boil ten minutes. Take out the fruit, boil syrup until thick, replace fruit and boil five min- utes. Put in jars and, when cold, pour melted paraffin over top. It is best to cook only two quarts of berries at one time. Mrs. J. W. WraAver. Orange Marmalade 6 oranges. 4 lemons. Wash fruit carefully, and slice, adding to each pint three pints cold water. Let stand twenty-four hours. Cook this until the rinds are tender, then let stand again overnight, then add an equal amount of sugar, and boil until it jellies. Mrs. W. P. Barrarp. Lemon Butter 6 eggs. 1 pound sugar. 4 pound butter. 3 lemons. Beat eggs thoroughly, add sugar and butter, juice of three lemons and grated rind of two. Cook till thick like honey. Strain. Mrs. C. E. Guewy. Strawberry Preserves Hull and wash strawberries, mash just a little. Take one cup fruit, two cups sugar

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