Proportions. Five cups of hulled strawberries; four cups of sugar.
Method. Add half of the sugar to fruit and let stand a few hours, then boil gently for about fifteen minutes. Add rest of sugar and boil until clear and fruit is quite thick; place in small glasses and after one or two days seal as other jam.
Proportions. Three cups of cooked rhubarb; three cups of strawberries; four cups of sugar.
Method. Use tender red rhubarb, trim off hard ends, then, without skinning, cut into small pieces. Add a very little water and steam in covered kettle until soft. Measure, add the berries, and cook ten minutes; add half the sugar and cook fifteen minutes; stir in the rest of the sugar and boil, watching that it does not scorch, until clear and quite thick. Seal in small glasses as other jam, letting it stand one or two days to stiffen.
Method. Run pared and cored pineapple through food chopper. Use in connection with strawberries in any desired proportion, allowing five cups of fruit to four of sugar. Combine fruit with part of the sugar and let stand; then proceed as directed for Strawberry and Rhubarb Jam.