Strawberry jam

“ Add half a package of soaked gelatine, and stir until dissolved. When cool but not set, fold in the stiffly beaten whites of three eggs, and beat until stiff. Mould, chill, and serve with whipped cream. Strawberry or currant juice may be used in the same way.
STRAWBERRY MERINGUE
Beat the whites of seven eggs to a stiff froth and add gradually a pinch of salt and seven tablespoonfuls of powdered sugar. Put into a buttered baking-dish in layers, spreading each layer thinly with melted strawberry jam. Bake in a moderate oven for twenty-five minutes and serve very cold with whipped cream. ”

“ RASPBERRY JAM. MRS. E. S. Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add the sugar; stir all the time while cooking. Strawberry or blackberry jam is made the same way. Thirty or forty minutes is sufficient time for cooking.
TO PRESERVE PEACHES. L. D. Take equal portions of peaches and sugar; pare, stone, and quarter the fruit. Put the sugar with the peaches; let stand over night. In the morning, boil slowly in preserving kettle one hour and three-fourths; skim well. ”

“ The other principal crops are 43 acres of raspberries and 30 acres of black currants, besides which there are small areas of red currants, gooseberries, plums, damsons, greengages, cherries, apples, quinces and blackberries. The variety of strawberry known as the Small Scarlet is a speciality here, and it occupies 55 acres, as it makes the best of jam. The Paxton, Royal Sovereign and Noble varieties are also grown. Strawberries stand for six or seven years on this farm, and begin to yield well when two years old. A jam factory is worked in conjunction with the fruit farm. ”

“ The fruit, enormous “strawberries,” is covered by many spine clusters which at maturity are easily rubbed off, leaving it quite smooth, of a deep purple-red, with many small black seeds set in a pinkish mass of sweet tender pulp. The Pima and Papago Indians are very fond of this luscious cactus strawberry when fully ripe and served with cream and sugar or cooked into the most delicious conserves and jam; they gather it in considerable quantities and occasionally one can buy the fruit or preserves in their markets, in Arizona, Southern California or old Mexico. ”

“ New plants are set out every year, and the plantation is seldom allowed to stand more than two years, as the young plants produce the finest fruit. There is a good demand for the fruit, the larger berries being packed in flat cases holding a single layer of fruit, as shown in the illustration, and being sold for consumption fresh, whereas the smaller berries are packed in kegs and sent direct to the factories for conversion into jam. The strawberry grows well on various soils, but does best with us on a rich loam of medium texture, of a reddish-brown or even black colour. ”

“ When it is quite firm, put the small mould inside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width. In this vacant space dispose strawberries prepared as above, filling up the interstices as you go on with jelly until the whole of the space is filled up. Place the mould upon ice; whip 1 pint cream to a froth, dissolve 1⁄2 oz. isinglass in a little water, mix it with rather more than a cupful of strawberry juice sweetened to taste and obtained by mashing the fruit and pressing it through a tammy. ”

“ As a rule, it does not answer from an economical point of view to buy fruit to make jam. On the other hand, those who possess a garden will find home-made jam a great saving. Those who have attempted to sell their fruit probably know this to their cost. In making every kind of jam it is essential the fruit should be picked dry. It is also a time-honoured tradition that the fruit is best picked when basking in the morning sun. It is also necessary that the fruit should be free from dust, and that all decayed or rotten fruit should be carefully picked out. ”

“ A season’s output on a recent occasion comprised about 3500 tons of jam, 850 tons of candied peel and 750 gross (108,000 bottles) of bottled fruit. A great deal of the fruit preserved is purchased, whilst much of that grown on the farms is sold. A strigging machine is employed, which does as much work as fifty women in taking currants off their strigs or stalks. Black currant pulp is stored in casks till winter, when there is time to convert it into jam. Strawberries cannot be pulped to advantage, but it is otherwise with raspberries, the pulp of which is largely made. ”

“ Strawberry Pudding.— Place a round tin form into cracked ice and pour in some orange jelly; when firm lay the form over on its side, pour in more jelly, turn the form around and pour in more jelly; continue in this way until the whole inside of form is glazed with the jelly; mix 1 pint bruised strawberries with 1 pint sugar syrup flavored with vanilla and add 11⁄2 ounces dissolved gelatine; put this on ice and stir till it begins to thicken; pour some Madeira wine over some lady fingers and let them soak about 10 minutes ”

“ It is offered on the markets at all seasons of the year—ripening in the winter time in Florida and California and coming into the markets in the late summer in the northern and northeastern states. It grows on vines lying on the ground and ripens early in the spring in the latitude of Washington, viz., from about the middle of May. It is eaten raw—often with sugar and cream—more extensively than any other small fruit. The wild strawberry is not so large as the cultivated variety, but is more highly prized for its aroma and taste. ”

“ The real strawberry sends off runners with young rooting plants; the false does not. When the fruit is formed there is no longer danger of confounding the two species, for the false plant entirely lacks the fleshiness of the true. The fruit of the Strawberry is a compound one, consisting of a large number of achenes scattered over the enlarged and succulent top (receptacle) of the flower-stalk, beneath which are spread out the persistent green calyx-lobes.
Wild Strawberry.
Fragaria vesca.
—Rosaceæ.—
Milkwort. ”

“ He now showed a number of the plants in pots, laden with fruit, and such was the size and number of the berries upon each plant that people were astonished, curiosity was excited, and public attention fairly aroused to the examination of the claims of this new strawberry. Intelligent and experienced cultivators of fruit clustered around the stand on which the plants were displayed, and many then united in the opinion that for productiveness, size of berry, firmness of flesh and good flavor, it would surpass any then known variety as a valuable market strawberry. ”

“ Now the potentilla shows us, as it were, the primitive form of the strawberry. But in the developed ripe strawberry as we now find it the fruitlets are not crowded upon a green receptacle. After flowering, the strawberry receptacle lengthens and broadens, so as to form a roundish mass of succulent pulp; and as the fruitlets approach maturity this sour green pulp becomes soft, sweet, and red. The little seed-like fruits, which are the important organs, stand out upon its surface like mere specks ”

“ MARKET STRAWBERRIES Thus far I have named those kinds whose fine flavor and beauty entitle them to a place in the home garden. But with a large class, market qualities are more worthy of consideration; and this phase of the question introduces us to some exceedingly popular varieties not yet mentioned. The four great requirements of a market strawberry are productiveness, size, a good, bright color, and—that it may endure long carriage and rough handling—firmness. ”

“ The flowers are larger than in the other species; the fruit, also, in its native condition, averages much larger, stands erect instead of hanging, ripens late, is rose-colored, firm and sweet in flesh, and does not require as much heat to develop its saccharine constituents; but it lacks the peculiar sprightliness and aroma of the Virginia strawberry. It has become, however, the favorite stock of the European gardeners, and seems better adapted to transatlantic climate and soil than to ours. The first mention of the Fragaria Chilensis, or South American strawberry, says Mr. ”

“ When this is properly made it resembles guava jelly very closely, both in colour, flavour, and consistency.
Hip Jam.—Collect the hips from the rose bushes when ripe, boil them in water until they become soft enough to be easily crushed, and press them through a very fine sieve. Take an equal weight of sugar to that of the fruit, boil the hips, when pulped through the sieve, thoroughly with sugar, and put the jam into a large stone jar. It is liable to ferment a good deal, and therefore requires space. ”

“ To make the syrup very clear, you may allow to each pint of water half the white of an egg beaten into the water. When the sugar has melted, and been well stirred in the water, put the kettle over the fire, and boil and skim it till the scum ceases to rise. Have ready the strawberry juice, having put the strawberries into a linen bag, and squeezed the liquid into a deep pan. As soon as you take the kettle of syrup from the fire, stir into it the strawberry juice. Then put it into a freezer, surrounded with ice broken small, and mixed with salt ”

“ Then—how account for man's inconsistency?—it was so disguised, so modified by this, that, or the other companion in misery, that it seemed less a strawberry than ever Master Rose's ingenious counterfeit. And, in witness thereof, read Robert May, the Accomplished Cook, his recipe: "Wash the strawberries and put them into the tart; season them with cinnamon, ginger, and a little red wine, then put on the sugar, bake it half an hour, ice it, scrape on sugar, and serve it." ”

“ Measure sugar and prepared fruit into large kettle, packing fruit into cup; mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each) .
JAM FROM CANNED FRUIT
Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting 1⁄4 cup lemon juice for 1⁄4 cup of the prepared fruit specified. For fresh fruit jam recipes, see Index to Jam Recipes (page 3) . ”

“ My neighbors also complain of it in the same way. But for my own family consumption, I prefer it to any strawberry I have ever eaten. The flavor is rich and luscious beyond description, while the crisp seeds crackle between your impatient grinders with reverberations loud enough to penetrate the utmost depths of a hungry stomach. So long as my vines continue to produce only one-fourth as much as others, I shall continue to grow this unsurpassable variety. It sends off runners in amazing abundance. When grown in stools, with the runners clipped off weekly, it bears profusely of enormous fruit ”

“ That is another burden I cheerfully shoulder, and by this method my admirers are kept fully acquainted with what I may call the real me—with the heart that beats beneath the shadowed counterfeit. Nevertheless at times the most absurd rumours get abroad. Recently, for example, I saw it stated in quite a reputable organ that my favourite jam is blackberry-and-apple; as a matter of fact I find all jams ruinous to the figure, and as a tea-relish I usually limit myself to the more ascetic bloater-paste, with salmon-and-shrimp as an occasional variant. ”

“ Nearly every housekeeper has her own recipe for jam. One that I know of uses a whole pound of sugar to a pound of fruit and boils it for nearly two hours. The result is a very stiff, sweet jam, much more like shop jam than home-made jam. Its only recommendation is that it will keep for an unlimited time. Some recipes include water. But unless distilled water can be procured, it is better not to dilute the fruit. The only advantage gained is an increase of bulk. The jam may be made just as liquid by using rather less sugar in proportion to the fruit. A delicious jam is made by allowing 1/2 lb. ”

“ Mollie said admiringly. "I never in all my life saw a girl as young as you make jam."
"When I am grown up," Grizzel said, sucking her sugary fingers as she spoke, "I am going to have a fruit-farm and make immense quantities of jam to send home. Grandmamma says our jam is the nicest she has tasted, especially our peach and apricot. I am going to try grape jam too, and I shall preserve mandarin oranges whole, and pineapples, and figs." ”

“ After admitting that the wild strawberry is capable of cultivation, and even attaining, under skilful care, the highest type of perfection, let no one make the mistake of thinking that the time for such improvement is after they have been grown and placed upon the market. If they are found to be knotty, half green, or in a state of decadence, and you are bound to buy strawberries, you can take them, and, by your native woman's wit, you can dress them into a state of palatableness, even if you have to reduce them to a pulp in the sacred mysteries of a short-cake. ”

“ Cover the basin, and let the fruit remain thus for 1⁄2 an hour. Coat a mould thinly with lemon jelly, decorate tastefully with whole strawberries, and fix them firmly in place with a little more jelly (see p. 996) . Place the gelatine with 1 pint of water in a stewpan; when dissolved add the strawberry preparation and the lemon-juice. Let the mixture cool, then stir in the whites of the eggs and the shells. Whisk until boiling, and strain through a jelly-bag or cloth until clear. When the preparation is cold and on the point of setting pour it into
COLD SWEETS.
1. ”