Crush berries and add almost an equal weight of sugar. Put mixture in
preserving kettle and let come to boiling point. Stir well and when
whole mass is boiling, let boil twenty or twenty-five minutes. Then
stir into this mixture one tablespoon of cornstarch to every gallon of
jam. Wet the starch with enough cold water to thin it good, add to
boiling jam and continue boiling for five minutes. Then seal in jars.
NOTE: I have found Kellogg’s Delicious (The Strawberry That Satisfies)
a splendid variety;--unsurpassed for canning, preserving and immediate
table use. This variety is a very heavy producer and I recommend it
with positive assurance that its berries, whether served in any of the
foregoing recipes or in any other manner, will give you a new and
lasting impression of how deliciously satisfying strawberries can be.
[Illustration: Mrs. F. E. Beatty]