A Recipe from Culinary Arts Institute Encyclopedic Cookbook (1950)
About the Recipe
This is a delightfully simple strawberry jam recipe. It’s a little bit on the sweet side for me, but other than that, sheer perfection. Put it on a little bit of fresh or crusty bread and you’ve got a breakfast fit for a king!
This recipe is part of the Strawberry Season collection.
About the Book
This was actually the first vintage cookbook in my collection. It’s still my go-to and favorite. I am the third person to own it, having met the second person at the yard sale from which I bought it. I love this book so much. There are several editions, this one is from 1950.
3 cups large firm berries
3 cups sugar
Wash strawberries carefully, hull and measure. Crush berries in large kettle. Heat slowly to boiling, stirring constantly. Add sugar and continue cooking rapidly until mixture gives sheeting test for jelly or spoon leaves a mark across the center of pan. Pour into sterile glasses and seal. Makes about 3 (6-ounce) glasses.