Strawberry Or Blackberry Jam Recipe (English Recipe)

Allow three fourths pound of sugar to a pound of fruit. Put the fruit over the fire and sprinkle on a little sugar; as the heat draws out the juice, keep adding sugar, and when all is dissolved heat to the boiling point and let boil twenty minutes, stirring carefully not to break the strawberries. If the jam does not "set " at the end of twenty minutes, cook longer.

Rhubarb Jam Recipe (Scotland)

Select the red stalks of rhubarb, as it makes the richest colored preserve. Take off the strings of skin, but keep as much of the red underneath as possible. Cut the stalks into half-inch slices, cover with an equal weight of sugar and let stand over night. For each three or four pounds of fruit add the grated rind and juice of one lemon. Let boil half an hour after it comes to the boiling point, then let simmer very gently another half an hour. An ounce of blanched sweet almonds, sliced thin, may be added.