253.—Strawberry Jam.
Take any quantity of scarlet strawberries, pass them through a fine splinter sieve, add to them 1 or 2 pints of red currant juice, according to the quantity of strawberries, put the same weight of sifted loaf sugar as fruit, boil them over a bright fire, keep stirring all the time with a spatter, and with it make a figure of eight in the pan to prevent the jam taking hold of the bottom; when it has boiled ten minutes take it off and take a little jam out with a scraper, which drop upon a plate; if it retains the mark of the scraper it is of a proper consistency and ready to put into jars, but should it run thin on the plate it must be boiled again until of the substance above named. It is necessary here to observe that all sorts of red fruit should be kept as short a time as possible on the fire, and for that reason let your fires be perfectly bright before you use them.