Recipes Galore

Preserved Fruits - # 01


Strawberries


*     Strawberry Jelly     *


Ingredients:
  • 2 1/2 Quarts Strawberries
  • 5 3/4 Cups Sugar
  • 1 Tablespoon Lemon Juice
  • 2/3 Cup Liquid Pectin


Method:
  • [ Wash Berries ] Thoroughly in Cold Water,
    then Hull and Remove any Blemishes or Soft Spots.

  • Place Berries in a 4 Quart Saucepan or
    Preserving Kettle and Stir In 1/4 Cup of the Sugar.

  • Cover and Place Over very Low Heat Until Juice begins to Flow;
    then Bring to Simmer and Remove From Heat.

  • Place Fruit in a Jelly Bag or Pouch Made Of Double Layer of
    Cheesecloth and Let Drip,
    Without Squeezing or Pressing Until the extracted Juice
    Measures about 2 3/4 Cups.

  • Save Pulp and any Additional Juice For Jam.

  • Put measured Juice,
    Lemon Juice and rest of Sugar Into the Washed Kettle over
    Moderate Heat, Stirring Until Sugar Dissolves.

  • Then bring To a Full Boil and Quickly Stir In the Liquid Pectin.

  • Again Bring to a Full rapid Boil,
    and Boil Hard Without Stirring 1/2 Minute.

  • Remove From Heat and Skim Quickly.

  • Pour Into Hot Sterilized Jelly Glasses and Cover With
    a Thin Film of Melted Paraffin Wax.

  • Cool then Add Another Layer of Melted Paraffin.

  • Makes about 8 Glasses Jelly.



*     Washing Berries     *


  • One or Two Soft or Moldy Berries in a Basket Will Spoil Others,
    It's always Best To Turn Them Out Of the Basket and Pick Them
    Over As Soon As They Are Brought Home.

  • Discard All the Soft Ones and Put the Rest, Without Washing,
    Into a Clean Bowl;
    Cover and Place In the Refrigerator.

  • They Should Not Be Washed Until Just Before Serving.

  • Raspberries and Blackberries Need No Other Preparation For
    Serving Than Looking For Hulls and Damaged Fruit,
    than Washing and Draining.

  • Strawberries and Dewberries May Be Sandy, so Before Hulling,
    They Should Be Washed As Follows;
    Place the bBerries In a Large Bowl and Run Cold Water gently
    Over Them; Swish Them gently Through Water and Lift Them Out
    With Outspread Fingers to Drain In a Colander.

  • Badly Soiled Berries May nNEeed Several Washings,
    but This Should Not Be Done Till Just Before Serving time.

  • If Berries Have Blemishes,
    These Should Be Cut Out When the Berries Are Hulled.

  • Some people Prefer Strawberries left Whole,
    Sprinkled With Sugar, and Served almost Immediately;
    Some Like Them Sugared and Left To Stand Until the Juice
    Begins To Be Drawn Out;
    Others Want their Berries Sliced or Crushed With Sugar,
    To Make Them very Juicy.

  • Berries Have a more Intense Flavor At Room Temperature,
    but Some persons Prefer Them Chilled.

  • Their Flavor Deteriorates If they are Allowed To Stand More Than
    Half an Hour After Preparing.



*     Strawberry Jam     *


Ingredients:
  • Strawberry Juice And Pulp
    ( Left Over From Making Jelly )
  • Water
  • 1 Tablespoon Lemon Juice
  • 3 Cups Sugar
  • 1/4 Cup Liquid Pectin


Method:
  • Measure any Juice Remaining After Jelly has been made,
    and Add enough Water to make 1/2 Cup Liquid.

  • Place in Preserving Kettle Together With Strawberry Pulp.

  • Crush Thoroughly.

  • Add Lemon Juice and Sugar,
    and Bring To a full Boil over High Heat, Stirring Constantly.

  • Boil Hard for 3 Minutes;
    then Stir In the Pectin and Remove From Heat.

  • Pour Into Hot Sterilized Jelly Glasses and Cover With Melted
    Paraffin While Hot.

  • Yield: About 6 Glasses Jam.



*   Seven Minutes Strawberry Preserves   *


Ingredients:
  • 3 Pints Strawberries
  • 1/3 Cup Sugar
  • 3 Tablespoons Lemon Juice
  • 2 1/2 Cups Sugar


Method:
  • Use only Perfect, solid, Ripe Strawberries.

  • Wash carefully, Drain well, then Hull.

  • Leave Whole.

  • Place in a 3 Quart Saucepan.

  • Sift the 1/3 Cup Sugar Over Berries,
    Add Lemon Juice and Let Stand Overnight.

  • Next Morning, Add the 2 1/2 Cups Sugar.

  • Heat to Boiling, then Boil 7 Minutes,
    Counting time From Moment Boiling Starts.

  • Pour Immediately Into Hot, Sterile Jars and Seal.

  • Makes about 1 1/2 Pints.

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