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Strawberry Jam

Thoroughly pick twenty-five pounds sound, ripe strawberries. Place twenty-five pounds granulated sugar in a large copper basin with a quart cold water and a tablespoon vanilla essence, set basin on open fire, cook until sugar begins to bubble on surface, then drop in strawberries all at once. Gently stir with wooden spoon for a minute, being careful not to mash them, then cook for five minutes. Remove basin to table, lift up strawberries with a skimmer and place in warmed-up jelly glasses, but only half fill. Reset basin on fire, boil for five minutes more, fill up glasses with syrup and let thoroughly cool. Place a piece of wax paper lightly dipped in brandy on top of jam, tightly close glasses, place in a cool place and use when desired. Before jam is placed in glasses be very careful to warm them up a little to prevent breaking.