The Jewish Manual: Preserving and Bottling
Weigh an equal quantity of fruit and white sugar powdered, sift all the sugar over the fruit, so that half of it shall equally be covered, let it lay till the next day, when boil the remainder 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.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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