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Strawberry Jam

Many persons consider that to cook a strawberry is to ruin its flavor; and, this is, perhaps, true in regard to the large cultivated berry. But the small strawberry (really the last of the picking) is sweeter and stands cooking very well. Small, wild strawberries are by far the best for jam, as their flavor is not lost in the cooking. Carefully examine the berries and remove any hulls that may have been left on. Weigh the fruit, and to every pound allow three-quarters of a pound of sugar. Put the fruit on the fire alone, mashing it as it heats; a wooden potato-masher is best for the purpose. Add a scanty pint of water to every four pounds of fruit, and allow it to boil thirty minutes, stirring almost constantly and crushing any berries that may remain whole. Meanwhile place the sugar in a pan in the oven so that it will be thoroughly warmed at the end of the thirty minutes; then add the sugar to the fruit, and boil both together twenty minutes longer, stirring well to prevent burning. Just before the time is ended, place the jars in water as hot as the glass will stand without cracking; drain them and at once adjust the rubbers. Take the jam out a cup at a time, and, placing the jar on a plate to prevent waste, fill it to overflowing. As the jam runs out of the top, screw down the metal cover tightly. Use the wrench that comes for this purpose, as the top can thus be made perfectly tight. After all the jars have been filled, wash and dry them thoroughly, and set the jars away in a cool, dark place. Jam made in this may may be kept for an indefinite period.