All Kinds of Berry and Currant Jams
Ingredients
Directions
Pick fruit over carefully, jam, and to every pint of fruit after being jammed, take half a pint of sugar; cook until it will not run on dish ; stir all the time while cooking.
By Sterrett, Laura C.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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