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Strawberry Jelly

Take quite fresh fruit which has been gathered in dry weather. Pick the stalks from it, put it into a preserving-pan (an enamelled one is the best for the purpose), and place it by the side of a clear fire that the juice may be drawn gently from it. As soon as this flows freely, simmer it until the berries appear to collapse, but on no account allow the juice to remain on the fire till it thickens. Pour the fruit upon a well-scalded but dry sieve, and let the juice drain thoroughly from it; strain the liquor through three or four thicknesses of muslin, and weigh it. Boil quickly for twenty minutes, and stir frequently. Take the pan from the fire, and then add very gradually fourteen ounces of coarsely-pounded loaf sugar for each pound of juice. Let one portion be dissolved before another is added. When all the sugar is dissolved, put the pan again on the fire, and boil the jelly until a little put upon a plate will stiffen. Pour the jelly into small jars, cover these in the usual way, and store in a cool dry place. Time to boil the jelly with the sugar, a quarter of an hour or more, according to the quality of the fruit. Probable cost, strawberries, from 4d. to 8d. per pound; less if bought by the peck.