Jellies/Jams Strawberry Jam, Or Marmalade

strawberry jam, or marmalade

(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1858)

Ingredients:

For Jelly:​

strawberries​

3/4 lb. sugar / lb. fruit​

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For Very Nice Jam:​

currant-juice​

1 lb. sugar / pt. juice​

4 to 5 lbs. strawberries​

​

For Very Fine Jam, or Marmalade​

strawberries​

1/2 lb. sugar / lb. fruit​

Instructions:

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Pick ripe strawberries free from every hull; put three-quarters of a pound of sugar for every pound of fruit; crush them together to a smooth mass; then put it in a preserving-kettle over a gentle fire; stir it with a wooden or silver spoon until it is jelly-like and thick; let it do slowly for some time, then try some on a plate; if, when cold, it is like jelly, it is enough. Put it in small jars or tumblers, and secure as directed. Currant-juice, with a pound of sugar to a pint, to four or five pounds of strawberries, and the required quantity of sugar, makes the jam very nice. Half a pound of sugar for each pound of fruit will make very fine jam, or marmalade, which is the same, cooked until it is very thick, and reduced: take care that it does not burn.​