4 cups (2 lbs.) sugar, scant 1 cup (1/2 pt.) water

2 3/4 pounds strawberries

Bring sugar and water to boiling point and skim. Add strawberries, which have been washed, capped, and stemmed. Boil fruit until sirup is about as thick as molasses or reaches 220° F. on candy thermometer. Remove scum from preserves. Fill sterilized jars with hot berries; pour in enough hot sirup to fill jar, leaving as little air space as possible. Put sterilized rings and caps on at once, but do not fasten tightly. Stand sealed jars in tepid water up to their necks, and bring this water to a boil. Let pint jars stay in the boiling water fifteen minutes, and quart jars twenty-five minutes, then close caps tightly at once.

Rhubarb Marmalade

Rhubarb, chopped


Orange peel, grated

Lemon juice


Almonds, blanched and chopped

To one cup of rhubarb add pulp and juice of one orange, one teaspoon grated orange rind, one tablespoon lemon juice, and one and one half cups sugar. Let mixture stand until sugar is dissolved. Boil quickly until transparent, then add one cup almonds. Boil up once more, pour into glasses, and seal.

Sugarless Jam

1 package stoned dates

6 cups (14 ozs.) dried apricots

2 cups (1/2 lb.) preserved ginger 5 cups (2 1/2 pts.) water

Wash apricots thoroughly and soak overnight in the water; add dates and ginger cut in pieces and cook slowly until dates are soft. Seal in jars.

Three-fruit Marmalade

1 large orange 1 large lemon

1 heavy, juicy grapefruit Sugar


This marmalade is delicious, and this amount will make ten glasses. Wash fruit and run it through a food chopper, using the coarser blade, and saving all juice. Measure juice and fruit and add three times its quantity of water. Let it stand for thirty hours, then cook thirty minutes. Cool and measure, then add an equal amount of sugar. Let mixture stand again in a cool place twenty-four hours, then simmer until thick. Divide into glasses and seal with melted paraffin.