The juice and sugar boiled slowly for twenty minutes, then Adelaide poured in the raspberries carefully and cooked three minutes more.
Into the sterilized pint jar she skimmed the raspberries, then added the juice to overflowing. The silver knife was inserted between the jar and the fruit, to let all air bubbles rise to the top and break, the new rubber was placed on smoothly and Adelaide sealed the jar quickly. It was then placed upside down out of the way of any draft. In the morning the jar was carefully inspected for any leaks, wiped free from all stickiness with a damp cloth and the label pasted on. Adelaide then stored it away in the preserve closet.
Preserved Strawberries
| Strawberries, | 1 quart |
| Sugar |
Before hulling the strawberries, Adelaide put them into the colander and dipped it up and down several times in a pan of clear cold water to cleanse the berries thoroughly. After hulling the fruit she weighed it, and for each pound she weighed a pound of sugar.
The strawberries were put into the saucepan and the sugar sprinkled over them and they stood until the juice ran freely. Then the saucepan was placed on the fire and the fruit and sugar heated through. Adelaide stirred with the wooden spoon, being careful not to break the strawberries.
When the sugar was all dissolved and the berries thoroughly heated, Adelaide skimmed the berries out into a dish. The syrup then boiled for ten minutes slowly, after which the strawberries were dropped in carefully and boiled two minutes. Into the sterilized pint jar Adelaide skimmed all the berries, filled it to overflowing with the syrup, inserted a silver knife between the fruit and the jar to let all air bubbles rise to the top and break, placed on the new rubber smoothly, sealed the jar quickly and stood it upside down out of the way of any draft.
In the morning she examined the jar carefully to see that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the preserved berries away in the preserve closet.