To Preserve Strawberries No. 2

Ingredients

• two pounds of strawberries
• one pound of cut-loaf sugar

Method

1. 1

   Prepare syrup as in No.

2. 2

   1, dip large berries in boiling syrup, set in sunshine, cover with wire netting, press berries under syrup until jelly forms, store in small cans.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 77. The excerpt below is the record exactly as published.

To Preserve Strawberries No. 2. — Prepare and cook the syrup as directed for preserving strawberries in formula No. i, adding cut-loaf sugar in place of rock candy. Spread the large berries, after they have been washed, drained, and dried, on deep platters that have been first heated, dip or pour the boiling syrup over them, set in the sunshine, and cover with fine wire net- ting or screens. Press the berries gently under the syrup, or pour the syrup over them, two or three times a day, until jelly begins to form, which will be after an exposure of the mixture to a hot sun for about three days, put into small cans or tumblers, filling them quite full, expose to a bright sunshine until the surface is slightly dried over and a skin formed, then cover closely, wrap in paper, and keep in a cool, dry closet. To Preserve Strawberries No. 3. — To two pounds of granulated or cut-loaf sugar add one pint of water and simmer in a sauce-pan five minutes. Have two pounds of large, firm strawberries prepared for cooking. Put enough of them into the syrup to cover the surface, sim- mer very gently, shaking the sauce-pan occasionally to keep the berries submerged in the syrup, until they look cooked and transparent, then skim them from the syrup and put into glasses. Cook and dispose of all the ber- 172 The Art of Cookery. ries in a similar manner, filling each of the glasses three fourths full of the cooked fruit, then simmer the syrup until about the consistency of ordinary syrup, fill the glasses containing the berries quite full with it, cover closely, wrap in paper, and store in a cool, dry place. To Preserve Raspberries. — Large red raspberries can be preserved according to either of the formulas given for preserving strawberries ; but, whichever formula is followed, the juice of a lemon should be added to in- crease the acidity of the syrup. Raspberry Jam. — From two quarts of red raspberries pick out one third of the smallest berries. Crush, press out the juice, and strain it. Crush the remainder of the berries, put them, with the strained juice, into a porce- lain-lined kettle, and, after they begin to boil, simmer gently for twenty minutes, stirring frequently, then add a pound and a half of granulated sugar, simmer five minutes more, remove the scum that rises, take the kettle from the fire, put the jam in glasses, cover closely, wrap in paper, and set in a cool, dry closet. Strawberry Jam. — From two quarts of strawberries pick out one third of the smaller ones. Crush, press out the juice, and strain it from the crushed fruit. Crush the remainder of the two quarts of berries, put them, with the juice and one pound of granulated sugar, into a preserving kettle, simmer twenty minutes, add another pound of sugar, and as soon as the sugar is dissolved and the fruit begins to boil, remove the kettle from the fire, put the jam into glasses, cover closely, wrap in paper, and put in a cool, dry place. Canning, Preserving, and Pickling. 173 If the strawberries are not very acid omit half a pound of the sugar. Blackberry Jam. — Prepare and cook the berries as directed for raspberry jam, using only one pound of sugar to two quarts of blackberries. Currant Jam. — Prepare and cook the currants as di- rected for raspberry jam. Or use two thirds currants and one third red raspberries for making the jam. Pine-Apple Marmalade. — Pare and grate the pine- apples. Put the grated pine-apple into a preserving ketde, add a pound of granulated sugar for each pound of pine-apple, stir with a wooden spoon, and cook fif- teen minutes, or until transparent. Put in cans, cover closely, wrap in paper, and put in a cool, dry place. Orange Marmalade. — Take twelve oranges, six lemons, ten pounds of granulated sugar, and a gallon of cold water. Scrub the oranges and lemons with a stif^ brush and warm water, and wipe them dry. Then cut them crosswise with a sharp knife, in as thin slices as possible, and reject the end pieces. Pick out the seeds, put them in a bowl, and pour over them a pint of water. Pour the balance of the water over the sliced fruit, and set both seed and fruit aside and let soak for thirty-six hours. At the end of that time put the sliced fruit, with the water in which it soaked, into a preserving ketde, drain the water from the seeds into it, and cook slowly for two hours, then add the sugar and cook for another hour, or until the mixture jellies. Stir occasionally during the last hour's cooking. Put the marmalade while warm into tumblers or fruit jars, cover closely, and keep in a cool place. 174 ^'^^ -^^^ ^f Cookery, Grape Marmalade. — To four quarts of grapes, picked before they are fully ripe, add one quart of water, cook till soft, then rub through a sieve. To each pint of pulp add a pound of granulated sugar, stir while cook- ing, and cook twenty minutes. Put in cans and cover closely. Marmalade may be prepared in a similar manner from peaches, plums, gooseberries, and all pulpy fruits. Strawberry Jelly. — Put three pints of strawberry juice into a preserving kettle, add one pound of cut-loaf sugar

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