Strawberry jam
STRAWBERRY JAM
Fresh strawberries, hulled
Sugar
1 tsp. brandy
Must have fresh berries that are not running [split open or dripping juice]. Squeeze the juice from the berries through a clean linen cloth; then add one-half pint of sugar to every pint of
juice and put on to boil in a porcelain kettle. When it boils as thick as honey add the berries that you squeezed the juice from to the syrup and let it continue to boil until it gets thick as mush, when it will be cooked enough. You can put it up in glasses or jars; put paper on the top wet with brandy, and then cover and put in a dark place. Use granulated sugar.
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