Strawberry Conserve.

Strawberry jam is improved in flavour if some more acid fruit juice is added to the strawberries. Red currants, gooseberries or rhubarb are suitable. Strawberries 6 lbs., red currants, gooseberries or rhubarb 1 1/2 lbs., sugar 6 lbs.

Method: Pick over the strawberries and lay in large flat dishes, sprinkle half the sugar over them and leave all night. Place the red currants in the preserving pan and just cover with water, and boil for half an hour. Strain off the juice into the preserving pan and add to the other fruit juice and then add the rest of the sugar. Cook for ten minutes, stirring all the time. Put in the strawberries and cook gently until it jellies when tested—about twenty minutes. Place in warm jars and cover when cold. This Conserve has a very delicious flavour and particularly pleasing appearance, as the strawberries are set in a firm jelly.