154 FRUIT RECIPES 



together over a slow fire with no water. Do not mash 

 in stirring and when skimming is required set on back of 

 stove that scum may rise before trying to remove it. When 

 sugar is dissolved boil fast for thirty minutes; remove 

 fruit; place in jars; boil syrup five minutes longer, then 

 pour over the berries and seal. 



TO SEAL STRAWBERRIES WITHOUT COOKING 

 (Old-Fashioned Recipe) 



Take firm berries and weigh, allowing one-quarter pound 

 of sugar for each pound of fruit. Place sugar arid berries 

 in layers in earthenware dishes and let stand in, cool spot 

 over night. Drain off juice without breaking berries arid 

 weigh juice. Deduct this weight from the weight of the 

 fruit. Weigh out as much sugar as the fruit weighs with- 

 out the juice (deducting the quarter-pound of sugar already 

 used). Place berries and sugar in layers in large-necked 

 jars or bottles which must be corked and wired very tight. 

 Then place them in outer vessel of cold water and let latter 

 come to a boil. When this exact point is reached remove 

 and seal the corked bottle air-tight. These bottles should 

 be looked at for six weeks daily, turning them to keep fruit 

 from moulding, but carefully— not to break fruit. 



SPICED STRAWBERRIES 



Strawberries may be spiced after making into jams as 

 below. 



STRAWBERRY JAMS 



Boil mashed berries in their own juice till well reduced, 

 when add heated sugar, three-fourths to each pint of fruit 

 or pound for pound, cooking down slowly till of desired 

 thickness. Strawberry jam is usually too sweet. To 

 offset this do not be afraid to add lemon juice, pie plant, or 



