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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.


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The Lady's Own Cookery Book (1844).

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