Some Strawberry Recipes.
Strawberry Conserve.

When making strawberry conserve the flavour is improved by the addition of red currant or gooseberry juice. To every pound of strawberries allow one teacup of the juice and 1 Ib. sugar. Hull and weigh the strawberries, and lay them on flat dishes, sprinkle over half the sugar and leave until next day. Place the red currant or gooseberry juice into preserving pan, add the juice from the strawberries, also the remainder of the sugar. Bring to the boil and skim; add the strawberries and cook gently until it jellies when tested (about 20 minutes). Place in warm jars and cover next day. The strawberries should be whole in a firm jelly.

* * *