- For every pound of fruit three-quarters of a pound of sugar.
- 1 pint red currant juice to every 4 pounds strawberries.
Boil the juice of the currants with the strawberries half an hour, stirring all the time. Add the sugar when you have dipped out nearly all the juice, leaving the fruit quite dry, and boil up rapidly for about twenty minutes, skimming carefully. Put in small jars, with brandied tissue-paper over the top.
You can omit the currant juice, but the flavor will not be so fine.
Raspberry Jam. ✠
- ¾ lb. of sugar to every lb. fruit.
Put the fruit on alone, or with the addition of a pint of currant juice to every four pounds of fruit. Boil half an hour, mashing and stirring well. Dip out most of the boiling juice before adding sugar, and cook twenty minutes more. Blackberry jam is very nice made as above, leaving out the currant juice.
Gooseberry Jam
Is made in the same manner as raspberry, only the currant juice is omitted, and the gooseberries boiled one hour without the fruit, and another after it is put in. The fruit must be ripe.