Strawberry jam
- 4 qt strawberries
- 3 lbs sugar
- 2 or 3 tablespoons lemon juice
Wash the berries, drain, and pick out the largest. Take about 1 qt of the smaller fruit, crush it, and add the sugar. Cook this rapidly in an enameled sauce pan and stir until the sugar is dissolved and a thick syrup is formed. Add the remaining of the fruit and continue the rapid cooking, stirring frequently to prevent scorching. An asbestos mat should be placed under the pan as a precaution. Cook 30 minutes or un tip fairly thick, then add the lemon juice. Pour into hot, sterilized jars, and seal and store in cool place.
Q. Mrs. H.D., Have not seen a recipe for watermelon rind preserves in your paper this Summer. Will you please print?
A. — Watermelon Rind Preserves:
- 2 lbs. watermelon rind
- 2 lbs. sugar
- 8 cups water (for syrup)
- 2 lemons
Trim all red and green portions from rind. Discard and cut whit portions in small pieces as desired. Cover rind with lime water made in the proportion of 1 tablespoon lime to the quart of water. Use type of lime obtainable at drug stores.
Let stand for 4 or 5 hours in lime water. Drain, rinse well. Cover with fresh cold water and soak 2 hours. Drain and cover with ginger water using 1 tablespoon ginger to the gallon of water. Simmer in this mixture about 45 minutes. Drain well.
Make a syrup of 6 pints of water, 2 lbs. of sugar, juice of 1 lemon and ½ teaspoon salt. Drop drained rind into the boiling syrup and simmer gently until fruit is clear and tender. If syrup appears to thick, a little boiling water may be added. Let rind cool in the syrup. Then bring to boiling and seal in sterilized fruit jars. May be packed cold if fruit is processed in hot water bath after packing for 15 minutes.