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Strawberry Jam

Take some small or crushed strawberries being careful to throw out all the decayed ones, remove the hulls and see that the fruit is clean. Weight it and to every two pounds of fruit add one and one-half pounds of sugar. Put both fruit and sugar into a preserving-pan and crush it slightly with a masher or a wooden spoon. Then put the pan on the stove and let it get hot gradually and boil a little of the jam to put to cool on a saucer, which jellies as it cools. It ought to be stirred occasionally during the boiling and any scum that arises must be taken off. When the jam is done remove the pan from the stove, let it cool a little and put into jars. When quite cold lay a piece of white paper soaked in brandy on the top of each jar and fasten them with a cover of paper dipped in the slightly-beaten white of egg. Keep in a cool, dry place.