Showing posts with label strawberry jam. Show all posts
Showing posts with label strawberry jam. Show all posts

Strawberry Jam - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Strawberry Jam - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade






STRAWBERRY JAM.
Bruise gently, with the back of a wooden spoon, six pounds of fine fresh fruit, and boil them with very little water for twenty minutes, stirring until the fruit and juice are well mixed; then put in powdered loaf sugar of equal weight to the fruit, and simmer half an hour longer. If the preserve is not required to be very rich, half the weight of sugar in proportion to the quantity of fruit may be used; but more boiling will be requisite. By this recipe also are made raspberry, currant, gooseberry, apricot, and other jams.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore