A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). An excellent way to seal jellies and jams is as the German women do: cut round covers from writing paper a half-inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over with a cord, and it will dry quickly and be absolutely preservative. A circular paper dipped in brandy and laid over the toothsome contents before covering, will prevent any dampness from affecting the flavor. I have removed covers heavy with mold to find the preserve intact.
Preserved exactly as written in the original source
Put them into a preserving pan and stir gently, not to break up the fruit
simmer for one-half hour and put into pots air-tight
Modern guidance to help you succeed with this vintage recipe
The 3:4 fruit-to-sugar ratio (by weight) provides enough sugar to preserve the berries through osmosis, drawing out water and creating an inhospitable environment for bacteria. Gentle simmering for 30 minutes activates the natural pectin in the berries while concentrating sugars and flavors through evaporation. Using slightly underripe berries ensures higher pectin levels, which helps the jam achieve proper gel structure without added pectin.
This is a preservation recipe designed for long-term storage. Once properly sealed, the jam can be stored in a cool, dark place for up to 1 year unopened.
Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. If any mold appears on unopened jars, discard the entire contents—historical methods are less reliable than modern canning techniques.
AI-generated tips from Chef Cecil's culinary database
This is a preservation recipe designed for long-term storage. Once properly sealed, the jam can be stored in a cool, dark place for up to 1 year unopened.
Store sealed jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3 weeks. If any mold appears on unopened jars, discard the entire contents—historical methods are less reliable than modern canning techniques.
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