June 24, 1954 Whole Strawberry Jam, Heavenly Strawberry Jam, Rhubarb and Strawberry Conserve

Whole Strawberry Jam

Editor's Note:  There is a lot of damage on my copy of this recipe. I do not know quantities of strawberries or vinegar.

Strawberries
Vinegar
4 c. sugar

Wash and hull berries, leave whole. Add vinegar. Boil 3 minutes, stirring constantly. Let stand 48 hours, stir frequently. Bring quickly to a boil and pour immediately into hot sterilized glasses. Seal with paraffin.

Heavenly Strawberry Jam

Wash, drain and hull 4 c. strawberries. Put them in a large kettle, cover with 5 c. sugar, let stand 3 hours. Put over low heat, bring to a boil, and boil for just 8 minutes. Add 1/2 c. lemon juice and boil 2 minutes. Cool slightly, skim, stir to keep berries from floating. Pour into hot sterilized glasses.

Rhubarb and Strawberry Conserve

2 c. diced rhubarb
1 c. seedless raisins
3 c. sugar
2 oranges
4 c. strawberries
1/4 c. chopped walnuts

Combine rhubarb, raisins, sugar, the grated rind and sections of the oranges free from membranes. Let stand 12 hours or overnight. Next day add strawberries and cook slowly until the mixture is quite thick, stirring frequently. Stir in nuts and pour into hot sterilized glasses; seal with paraffin.

June 21, 1955 Strawberry Jam

Strawberry Jam (2 days)

2 c. large firm berries
2 c. sugar

Wash and hull; measure strawberries. Place a layer of strawberries in a kettle, then a layer of sugar. Continue until all ingredients are used. Let stand overnight. Bring slowly to boil and cook 10 minutes. Let stand until next day. Bring to boiling point. Pour into hot sterilized jars, seal with paraffin.

Strawberry Jam

8 c. strawberries
4 c. sugar

Select firm, well ripened strawberries. Wash and drain carefully, dry them on a towel, remove hulls. Measure and place them in a 6-quart kettle over low flame, heat slowly to full rolling boil; boil rapidly for about 15 minutes, or until thermometer registers 218 to 220 degrees. Stir occasionally, being careful not to crush strawberries. Remove from stove, skim, stir gently. Pour into hot jelly glasses, seal with paraffin.


Tips: How to seal with paraffin:

1. Heat paraffin over LOW heat until just melted. Be careful not to heat to smoking point.
2. After filling jars with jam, wipe off edges of jar with a clean cloth to insure a clean, tight seal.
3. Pour paraffin about 1/8 inch thick. Tip classes to effect a tight seal.
4. If paraffin shrinks away from the edge of the glass it may have been overheated, remove paraffin and reseal carefully

ALWAYS STORE JAMS AND JELLIES IN A COOL, DARK DRY PLACE. BE SURE TO LABEL. Cover tops with lids or tie clean paper over tops.

Editor's Note: It should go without saying that sealing anything with paraffin is not 100% safe. Please use modern canning and preserving techniques. Alton Brown's Good East  gives modern technique that you can use.