Ingredients
- one pound of the best double refined loaf sugar finely powdered
- half pounds sugar
- two equal portions
- one boil up
Directions
Select the largest and finest strawberries. Hull them, weigh and allow to each pound one pound of the best double refined loaf sugar finely powdered. Divide the sugar into two equal portions. Put a layer of strawberries into the bottom of a preserving kettle and cover them with a layer of sugar, until half the sugar is in. Next set the kettle over a moderate fire and let it boil till the sugar is melted. Then put in, gradually, the remainder of the sugar, and, after it is all in, let it boil hard for five minutes, taking off the scum with a silver spoon ; but there will be little or no scum if the sugar is of the very best quality. Afterwards remove the kettle from the fire and take out the strawber- ries very carefully in a spoon. Spread out the strawberries on large, flat dishes, so as not to touch each other, and set them immediately in a cold place or on ice. Hang the kettle again on the fire, and give the syrup one boil up, skimming it if necessary. Place a fine strainer over
598 PRESER VES AND MARMALADES.
the top of a mug or pitcher, and pour the syrup through it. Then put the strawberries into glass jars or tumblers ; pour into each an equal portion of the syrup. Lay at the top a round piece of white paper dipped in brandy. Seal the jars tightly.
A shorter method is to put them in a preserving kettle over a slow fire until the sugar melts ; boil twenty-five minutes fast ; take out the fruit in a perforated skimmer and fill a number of small cans three- quarters full ; boil and skim the syrup five minutes longer ; fill up the the jars and seal while hot ; keep in a cool dry place.
Raspberries may be preserved as above. Also large, ripe goose- berries. To each pound of gooseberries allow one and a half pounds sugar. Bury them in a box of sand or keep in a dark, cool place.