4 qt. strawberries
2 lb. sugar
Wash and hull the strawberries. Then mash them in a preserving kettle
and add the sugar to them. Place over the fire, and boil slowly until
the mixture becomes thick, stirring frequently to prevent the jam from
sticking to the kettle and scorching. When the jam is cooked to the
proper consistency, the juice should test as for jelly. Pour the mixture
into hot sterilized glasses, cool, and then seal and label.
77. RASPBERRY JAM.--Both red and black raspberries are much used for
jam. Some persons like to remove the seeds from raspberry jam, but as
very little pulp remains after the seeds are taken out, this plan is not
recommended.