Strawberry Jam—very good.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the jam base
For finishing the jam
For the 'Another way' method
Instructions (12)
  1. To one pound of scarlet strawberries, put a pound of powdered sugar.
  2. Take another half pound of strawberries, and squeeze all their juice through a cloth, taking care that none of the seeds come through to the jam.
  3. Boil the strawberries, juice, and sugar, over a quick fire.
  4. Skim it very clean.
  5. Set it by in a clean China bowl, covering it close with writing paper.
  6. When the currants are ripe, add to the strawberries full half a pint of red currant juice, and half a pound more of pounded sugar.
  7. Boil it all together for about ten or twelve minutes over a quick fire, and skim it very well.
Another way
  1. Gather the strawberries very ripe; bruise them fine.
  2. Put to them a little juice of strawberries.
  3. Beat and sift their weight in sugar, and strew it over them.
  4. Put the pulp into a preserving-pan; set it on a clear fire, and boil it three quarters of an hour, stirring it all the time.
  5. Put it into pots, and keep it in a dry place, with brandy paper over it.
Original Text
Strawberry Jam—very good. To one pound of scarlet strawberries, which are by far the best for the purpose, put a pound of powdered sugar. Take another half pound of strawberries, and squeeze all their juice through a cloth, taking care that none of the seeds come through to the jam. Then boil the strawberries, juice, and sugar, over a quick fire; skim it very clean; set it by in a clean China bowl, covering it close with writing paper; when the currants are ripe, add to the strawberries full half a pint of red currant juice, and half a pound more of pounded sugar: boil it all together for about ten or twelve minutes over a quick fire, and skim it very well. Another way. Gather the strawberries very ripe; bruise them fine; put to them a little juice of strawberries; beat and sift their weight in sugar, and strew it over them. Put the pulp into a preserving-pan; set it on a clear fire, and boil it three quarters of an hour, stirring it all the time. Put it into pots, and keep it in a dry place, with brandy paper over it.
Notes
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