Strawberry Jam. No. 2. Bagshot.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Put all together in an uncovered copper pan on a slow fire, till melted.
  2. When melted, boil quickly; stir and skim constantly.
  3. It should boil from 1/2 to 3/4 hour.
  4. Try a little on a plate to see if juice will jelly; if it does, then pour into pots; if not, boil it longer, before potting.
  5. When cold, cover the pots with a paper dipped in brandy, and tie it down with a second paper, or fix it with white of egg.
Original Text
Strawberry Jam. No. 2. Bagshot. To every 1 lb. of fruit take ¾ lb. of sugar (about 10 lbs. strawberries to 7½ lbs. of sugar). Put all together in an uncovered copper pan on a slow fire, till melted; when melted, boil quickly; stir and skim con- stantly; it should boil from ½ to ¾ hour. Try a little on a plate to see if juice will jelly; if it does, then pour into pots; if not, boil it longer, before potting. When cold, cover the pots with a paper dipped in brandy, and tie it down with a second paper, or fix it with white of egg.
Notes
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