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American cookbook, 1900
Page 82
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are quite hot. Stir the sugar into the juice, let it thoroughly dissolve, & boil 2 or 3 minutes, then put it into your jars. You can tell when it is done by putting a little into a saucer & when it is cold, see if it jellies. It should be very clear. Strawberry or Raspberry Jam To every lb of fruit allow 3/4 of a lb of loaf sugar. Put the fruit into the preserving pan, & let it boil about 5 minutes, to clear & skim it. Have your sugar made quite hot in the oven
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are quite hot. Stir the sugar into the juice, let it thoroughly dissolve, & boil 2 or 3 minutes, then put it into your jars. You can tell when it is done by putting a little into a saucer & when it is cold, see if it jellies. It should be very clear. Strawberry or Raspberry Jam To every lb of fruit allow 3/4 of a lb of loaf sugar. Put the fruit into the preserving pan, & let it boil about 5 minutes, to clear & skim it. Have your sugar made quite hot in the oven
Szathmary Culinary Manuscripts and Cookbooks
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