_Ingredients._—To every lb. of fruit allow ½ pint of red-currant juice,
1¼ lb. of loaf sugar. _Mode._—Strip the currants from the stalks,
put them into a jar; place this jar in a saucepan of boiling water,
and simmer until the juice is well drawn from the fruit; strain the
currants, measure the juice, put it into a preserving pan, and add the
sugar. Select well-ripened but sound strawberries; pick them from the
stalks, and when the sugar is dissolved in the currant-juice, put in
the fruit. Simmer the whole over a moderate fire, from ½ to ¾ hour,
carefully removing the scum as it rises. Stir the jam only enough to
prevent it from burning at the bottom of the pan, as the fruit should
be preserved as whole as possible. Put the jam into jars, and when
cold, cover down. _Time._—½ to ¾ hour, reckoning from the time the
jam simmers all over. _Average cost_, from 7_d._ to 8_d._ per lb.
pot. _Sufficient._—12 pints of strawberries will make 12 lbs. of jam.
_Seasonable_ in June and July.