Strawberry Jam (Uncooked)

Mash ripe berries very fine. Allow 1 cup sugar to each cup berries. Stir until thoroughly mixed. Place in jelly glasses and let stand a few days before covering. Tie paper over the glasses. Raspberries and Loganberries can be used in same manner.

Strawberry Jam (Cooked)

Boil fruit 15 or 20 minutes. Stir and skim. Allow 3/4 lb sugar to 1 lb fruit. Boil 20 or 30 minutes longer, stirring constantly. Apply same rule for other kinds of berries and for currants.

Strawberry Jelly

Put berries into kettle on back part of stove to soften slowly, mash well; when thoroughly heated pour through half dozen thicknesses of cheese cloth, let drip, not squeeze. Take three cups of Astrakan apple juice to one of strawberry; let boil 5 or 6 minutes; add slowly, equal quantity of heated sugar; let boil until it jells (about ten minutes).

Strawberry Preserves

To 1 ten-pound box of berries use 50 cents' worth of sugar. Place sugar on back of stove with 1 cup water. When hot, put in berries and let them simmer some time. Remove from fire and set away until next day. Then simmer again and seal hot.