This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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.

If you are too late for strawberries for this preserve, you may substitute gooseberries.

FOR FRUIT PRESERVES.

1 quart strawberries (or gooseberries)
1 quart red raspberries
1 quart cherries
1 quart currants
Sugar

Prepare the fruit and measure. Add one cup of sugar for each cup of fruit. Boil until thick; put in jars and seal.