CHAPTER VI 
JAM-MAKING (continued ) 
UNDoUBTEDLY the most difficult of all jams to make well 
and keep well is strawberry ; and here let us say a word 
as to the keeping of jams. -dny press or store-room that 
is at command will not do for keeping preserves, and in 
a great many instances, jam goes bad because it is kept 
in some unsuitable place. Dryness, airiness, and a 
certain amount of warmth are necessary to keep preserves 
in good condition. If stored in cellars or above ground 
where it is the least damp jams and Jellies will not keep. 
To make Strawberry Jam.—The fruit should be picked 
the same day, and be quite sound. Always remember 
to use small strawberries, and do not on any account 
pick for jam-making in wet weather, or failure will 
result. The jam will not keep, and also it will be very 
tasteless. Pick the strawberries off their stems, taking 
care not to bruise the fruit in so doing. Weigh the 
fruit, and to every pound of fruit allow ? lb. of sugar. 
Put the fruit on the fire by itself, and boil for 30 minutes, 
keeping it well stirred. Meantime place the sugar in a 
pan in the oven, so that it will be well warmed at the 
end of the 30 minutes. Take the fruit off the fire and 
add the sugar. Boil both together for another 30 
minutes. One pint of red currant juice to every 4 Ib. of 
fruit will greatly improve the flavour. Have the jars all 
ready, making quite sure that they are perfectly dry. 
Fill with jam almost to the brim, and put over the wax 
circle. Tie down when cold. 
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