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Berry Jam


Weight the cleaned berries and take an equal weight of sugar for the sour fruit and crush and beat together until well mixed in the preserving kettle, then boil steadily and gently over the fire until thick, stirring frequently. Gooseberries should be boiled in water to cover until the skins break, then add the sugar slowly and cook half an hour. Currants should be cooked only long enough to let the fruit get tender, as the juice jellies easily anyway, and the currants get hard and tough if cooked too long. Red raspberries are nice combined with currant juice and sugar.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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