This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This is another type of berry preserve. The lemon tends to make it jell slightly. It may be used for strawberries, raspberries, blackberries or blueberries.

Berry Jam

4 cups berries
4 cups sugar
1/2 cup unstrained lemon juice

Pick over, wash and drain berries. Measure 4 cups. Place in layers in a large preserving kettle with sugar between each layer. Let stand 4 hours. Place on low heat until boiling point is reached. Increase heat; bring to a full rolling boil and cook 8 minutes. Add lemon juice, bring again to a full over-roll boil and boil 2 minutes longer. Turn into hot sterilized glasses. When cold cover with paraffin and a lid.