Red Strawberry Jam
Dear Aunt Daisy, Will you please tell me how to make strawberry jam so as to retain the rich red colour? I made several small lots last year. The flavour is good, but the colour dark, and not right, I’m sure Lover of Jam. I am told that the condition of the strawberries makes some difference-not whether they are ripe or ovef-tipe, but
something to do with the quickness of their ripening and amount. of sun, and so on, Try this uncooked recipe, which was given me by Mrs. Webb at the BBC-she had collected it in Yorkshire. It is for raspberries, but will do for strawberries too. .Four pounds ot raspberries; 5ib,. sugar. Place rasp~ berries on a dish in a HOT oven. Place sugar on another dish, and also in hot’ oven. When very hot, NOT boiling, beat the fruits thoroughly; then gradually add the hot sugar, beating all well together until sugar dissolves. Then pot it and tie down. This has all the flavour of freshly gathered fruit, The Wellington Gas Company demonstrator has given me this one, which is very similar. Heat the berries and the sugar (equal quantities) in oven until almost too hot to bear the hand in. Then take out and stir together for 5 minutes (by the clock). Leave to stand for 15 minutes, then stir again for 5 minutes. Leave again for 15 minutes and then stir for 5 minutes, pot and seal. Thus the fruit and sugar have 15 minutes actual stitring, with two intervals. Then here are "potted raspberries" from County Tyrone, Ireland. I .expect this would do for strawberries too: Take 4lb, sugar; 4lb, raspberries; loz. butter. Pick over berries (use the bruised ones also). Have sugar heated in a bow! in warm oven. Rub the butter round a preserving pan, put the pan over very low gas, put the berries in, stir, and when they bubble, pour into the warm sugar, beat with wooden spoon for 30 minutes. Pot and seal. This has the real flavour of the fruit. ; One of the Links in the Daisy Chain, "Tai Tapu," gives the following suggestion: "To get the nice red colour in strawberry jam I always add a little red currant juice to the strawberries. Just squeeze the currants through a cloth.
Besides improving the colour 1t maxes more jam without detracting from the flavour and helps to set the jam also."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480130.2.47.3.1
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New Zealand Listener, Volume 18, Issue 449, 30 January 1948, Page 23
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406Red Strawberry Jam New Zealand Listener, Volume 18, Issue 449, 30 January 1948, Page 23
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