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Strawberry Jam

Gather the fruit after two or three days of dry weather, when it is fully ripe, but not over-ripe, or it will be flavourless, and may be tainted with bitterness and the elements of decay. Pick the berries, and discard all that are at all unsound. Weigh the strawberries, and take three-quarters of a pound of loaf sugar for each pound of fruit. Put a layer of berries into the preserving-pan, then a layer of sugar, and repeat until the pan is a little less than three-parts full. Set it at the side of, but not upon, the fire, and keep stirring gently to prevent burning; but be careful not to crush the fruit. Very carefully remove the scum as it rises, and let the jam boil gently until a little put upon a plate will set, or be stiff. Take the pan from the fire, let its contents cool for a few minutes, then pour the jam into jars. Cover in the usual way. The flavour of strawberry jam depends a great deal upon the season. When the summer is cold, wet, and sunless, it is difficult to make jam with the real perfume of the fruit, although it may be made to keep by long boiling and an extra allowance of sugar. Time to boil, three-quarters of an hour or more. Probable cost, strawberries, 4d. to 8d. per pound. The fruit can generally be bought cheaper by the peck.