with red currant juice, in which simmer the strawberries until the jelly hangs about them. Put the strawberries into pots, taking care not to break them, and pour over the syrup.
This receipt will serve for raspberries and cherries, which make a fine preserve.
STRAWBERRY JAM.
Bruise gently, with the back of a wooden spoon, six pounds of fine fresh fruit, and boil them with very little water for twenty minutes, stirring until the fruit and juice are well mixed; then put in powdered loaf sugar of equal weight to the fruit, and simmer half an hour longer. If the preserve is not required to be very rich, half the weight of sugar in proportion to the quantity of fruit may be used; but more boiling will be requisite. By this recipe also are made raspberry, currant, gooseberry, apricot, and other jams.
RED CURRANT JELLY.
Strip carefully from the stems some quite ripe currants, put them into a preserving pan,
