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Strawberry Jam

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. one pound sugar

Method

  1. Cap and wash the berries, and put them on to stew with a very small quantity of water.
  2. Stir constantly.
  3. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit.
  4. The advantage of adding sugar last is that it preserves the color and flavor of the fruit.
  5. Stew till sufficiently thick, scraping constantly from the bottom with a batter-cake turner.--Mrs.
  6. S.
  7. T.

Plating

Cookware for this recipe

  • Wooden spoon
  • Spatula
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.