OCR Text |
Show DAVIS COUNTY CLIPPER Tuesday, August 31 , 1993 Cl Tempo Pearadise Marmalade 3 cups prepared fruit (about 2'2 pounds fully ripe Bartlett pears) medium orange 1 lemon 1 can (8V4 ounces) crushed pineapple in juice, undrained V3 cup chopped maraschino cherries 5 cups sugar 1 box Surevlell fruit pectin V2 teaspoon margarine or butter BOIL jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. PEEL and core pears. Finely chop or grind fruit. Measure 3 cups into 6- - or saucepot. Remove colored part of peel from orange using a vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop the fruit; reserving any juice; add to saucepot. Repeat procedure with lemon; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Add pineapple in juice and maraschino cherries to saucepot; mix thoroughly. MEASURE sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Stir pectin into fruit in saucepot. Add margarine. Place over high heat; bring to full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to full rolling boil and boil minute, stirring constantly. Remove from heat; skim off foam with metal spoon. LADLE quickly into prepared jars, filling to within Vt inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, 1 1 two-pie- check seals. Or follow water bath method recommended by USDA. Makes about 8 jars. Important: Measure sugar and fruit exactly; do not change amounts or marmalade will not set properly. Apricot-Pineappl- e fruit (about Jam pounds fully ripe apricots and 1 Vi fully ripe medium pineapples) 1 fruit protector (optional) teaspoon Ever-Fres- h 4 cups sugar 1 box Surevlell Light fruit pectin Vi teaspoon margarine or butter BOIL jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. j PIT apricots; do not peel. Finely chop or grind fruit. Measure 4 cups into 6- - or saucepot. Pare and core pineapples; finely chop or grind. Measure 2 cups; add to saucepot. Add fruit protector, if 6 cups prepared 2Vi desired. MEASURE sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Mix lA cup sugar from measured amount and pectin in small bowl. Stir pectin-sugmixture into fruit in saucepot. Add margarine. Place over high heat; bring to full rolling boil, stirring 1 constantly. Immediately stir in remaining sugar. Bring to full rolling boil and boil minute, stirring with foam skim metal from off Remove heat; spoon. constantly. LADLE quickly into prepared jars, filling to within Vs inch of tops. Wipe jar rims and threads. Cover e lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, with ar two-piec- check seals. Or follow water bath method recommended by USDA. Makes about 8 ( 1 cup) jars. NOTE: Jam sets slowly, allow 1 week. Important: Measure sugar and fruit exactly; do not change amounts or jam will not set properly. -- Triple Berry Jam 5 cups prepared fruit (about 3 pints fully ripe strawberries, IVt pints fully ripe red raspberries and 1 pint fully ripe blackberries) 7 cups sugar jams are always special, taking advantage of the Homemade abundance of fruits the summer months provide. flavors and bright colors of luscious seasonal d fruits are a joy to capture for pleasure. If you are a newcomer to making preserves, theres plenty of assistance available in a handsome new full color book from Surevlell brand fruit pectin. Titled Fruits of the Harvest Beyond the Basics, it gives all the secrets you need for first-tim- e the book offers 25 success. For experienced combinations flavor new for that will make recipes intriguing in mixed believe These both fruit jams, magic! fruity and you additions own table. will be exciting to your They are savory, also perfect for gifts or for sale at fundraising fairs or bazaars. ' I Triple Berry Jam combines juicy strawberries with red Your kids will love a Triple ; raspberries and plump blackberries. butter sandwich or ; Berry peanut spoon this wonderful jam over ;frozen yogurt for a sensational dessert. Pearadise Marmalade is ;a melange of fully ripe Bartlett pears, orange, lemon and year-roun- 62-pa- jam-make- crushed pineapple with a bright accent of maraschino cherries. Spread it on toasted pound cake or waffles, or heat it with a little brandy and drizzle over ice cream. Heavenly! Jam teams piquant rhubarb Delicious Strawberry-Rhubar- b with fully ripe strawberries. Its excellent stirred into plain yogurt or spread atop creamy cheesecake. Apricot-PineappJam made with SureJell Light pectin calls for less sugar than usual. Make a sensational dipping sauce for chicken nuggets by Jam with a combining a half cup of Apricot-Pineappmustard. tablespoon of Dijon-styl- e le le the Basics is available at your Fruits of the Harvest-Beyon- d local grocery store, pr send for a copy by mailing a $1.00 check or money order to: the Basics, d J ' Fruits of the P.O.Box 23798, Kankakee, IL 60902-379Harvest-Beyon- 8. l box Surevlell fruit pectin Vi teaspoon margarine or butter BOIL jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. STEM and thoroughly crush strawberries, one layer at a time. Measure 2 xh cups into 6- - or saucepot. Thoroughly crush raspberries, one layer at a time. Measure 12 cups; add to saucepot. Thoroughly crush blackberries, one layer at a time. Measure 1 cup; add to saucepot. MEASURE sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Stir pectin into fruit in saucepot. Add margarine. Place on high heat; bring to full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. LADLE quickly into prepared jars, filling to within 's inch of tops. Wipe jar rims and threads. Cover e lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, with check seals. Or follow water bath method recommended by USDA. Makes about 8 jars. Important: Measure sugar and fruit exactly; do not change amounts or jam will not set properly. two-piec- Offer is good while supplies last. Allow six weeks for delivery. MAKING PERFECT JAMS You are almost certain to have perfect jams if the recipes are prepared exactly as directed, using the precise proportions of regular granulated sugar, fully ripe fruit and type of pectin called for to achieve a good set. Here are ? few tips to ensure success every time! Strawberry-Rhubar- b Jam 4 cups prepared fruit (about 1 quart fully ripe strawberries, IV2 pounds fully ripe rhubarb and Vi cup water) 6 cups sugar 1 box Surevlell fruit pectin V2 teaspoon margarine or butter in large pot filled with water 10 minutes. Place flat lids in saucepan with water. from heat. Let jars and lids stand in hot water until ready to fill. Drain well remove to boil; Bring before filling. STEM and thoroughly crush strawberries, one layer at a time. Measure 2V cups into 6- - or saucepan; add 'A cup water. Bring to boil. saucepot. Finely chop rhubarb; do not peel. Place in Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure V cups; add to saucepot. BOIL jars on rack MEASURE sugar into separate bowl. (Scrape extra sugar from cup with spatula to level for exact measure.) Stir pectin into fruit in saucepot. Add margarine. Place on high heat; bring to full rolling 1 boil, stirring constantly. Immediately stir in all sugar. Bring to full rolling boil and boil minute, stirring constantly. Remove from heat; skim off foam with metal spoon. LADLE quickly into prepared jars, filling to within y inch of tops. Wipe jar rims and threads. Cover lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars cool, with check seals. Or follow water bath method recommended by USDA. Makes about 7 jars. Important: Measure sugar and fruit exactly; do not change amounts or jam will not set properly. two-pie- |