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STRAWBERRY JAM(Preserving And Bottling.) - (The Jewish Manual)
Bruise gently, with the back of a wooden spoon, six pounds of fine
fresh fruit, and boil them with very little water for twenty minutes,
stirring until the fruit and juice are well mixed; then put in
powdered loaf sugar of equal weight to the fruit, and simmer half an
hour longer. If the preserve is not required to be very rich, half the
weight of sugar in proportion to the quantity of fruit may be used;
but more boiling will be requisite. By this recipe also are made
raspberry, currant, gooseberry, apricot, and other jams.
Raspberry Or Strawberry JamAllow three-quarters of a pound of sugar to a pound of fruit. Put the
fruit in a preserving kettle over the fire and boil fifteen minutes,
mashing a little to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully; turn into glasses and seal
Strawberry Jam Very GoodTo 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
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