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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

STRAWBERRY JAM
 
 
 Take 1 quart of granulated sugar and 1/2 pint of water. Let it boil, then add 2 quarts of mashed strawberries and let boil 30 minutes.

Sister Emma Amick, Idaville, Ind.
 
 

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