STRAWBERRY JAM

New Zealand Herald, Volume LXXI, Issue 21983, 14 December 1934, Page 4

STRAWBERRY JAM

An excellent method of making strawberry jam is to use equal weights _ of sugar and berries. Strew the sugar over the berries and leave overnight. Then add 4 teacupful of gooseberry juice to each pound of fruit, and boil all together until the syrup will jelly -when tested. In this way the strawberries will remain whole. Another method is to use red-currant juice instead of gooseberry juice, to 'boil the juice and sugar for a few minutes, add the strawberries boil for another £0 minutes. Gooseberries, red currants, blackberries, cranberries and white currants aro all better if made into jelly, as in some cases the hard skins and in others the seeds are unpalatable if left in. The currants should be slowly heated and the fruit broken up with a spoon. When soft, put to drip through the jelly bag, then boil the juice with a pound of sug.tr to each pint until it jellies. Blackberry jelly sets better and is improved in flavour if mixed with apples. Allow one large or two ordinarysized apples to each pound of blackberries.. Slice the apples and boil until t quite soft with the juice of half a lemon and a teacupful of water to each pound. Then add the blackberries and finish in the usual way. Gooseberries should have only enough water to prevent them from burning. To extract all the juice they will need to be cooked slowly for an hour or two; they must be simmered very gently indeed. Many people will like a jelly made of half raspberries and half gooseberries—or red currants and gooseberries.