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Show Summer Fruits and Berries Tell Us That It's Jam Time 1 LYNN CHAMBERS' MENU Breaded Pork Chops Applesauc. Candied Sweet Potatoes Vegetable Salad Butterscotch Pudding Beverage cups with water, if necessary Mix well. Bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. .. Remove from fire and stir in fruit pectin. Stir and skim by turns for 5 minutes, to cool slightly and pre vent floating fruit. Pour quickly and top with paraffin at once. Blackberry Jam. 4 cups prepared fruit 6'-a cups sugar 1 box powdered fruit pectin To prepare the fruit: Crush completely, com-pletely, one layer at a time, about 2 quarts of fully ripe blackberries. If desired, sieve half of pulp to remove re-move some of the seeds. Measure berries into large saucepan. To make the jam: Measure sugar and set aside. Place saucepan with fruit over hot fire. Add powdered fruit pectin and stir until mixture comes to a hard boll. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim, ladle quickly into glasses. Paraffin at once. True marmalades are really soft fruit jellies, and are wonderful to use for spreads when lunch box problems prob-lems come up during fall and winter. win-ter. Have a few choice jars on hand to take care of the situation. situa-tion. Cherry-Raspberry Conserve. 3 cups pitted cherries 1 cup chopped pineapple 1 cup raspberry pulp 4 cups sugar Run cherries and pineapple through food chopper. Add raspberries rasp-berries which have been thoroughly crushed, and sugar. Heat slowly until un-til sugar dissolves, then boil rapidly until thick. Pour into hot, sterilized , jars and seal at once. When you make jam or Jelly, lfl a good idea to check and prepare pre-pare the jars in advance. Get some hair, mttti th fruit or berries, if it's To make jams or Jellies, select ripe berries and pick them over carefully so you will have no sour or bitter taste in the Jam. Wash the berries thoroughly before working with them. Although It's the fruit or vegetable that keeps us going on the job from day to day with its vitamins and minerals, it's the luscious fruit jams, butters or conserves that lift meals from the humdrum to the it" at all possible. Have all ingredients ingredi-ents measured out before you start cooking, as you will have to be right on the snot to watch out elegant. So, homemaKers, pian to add delight to next winter's meals. If you need a further excuse to make them, you may consider them from an economy standpoint, for Jaro on the bread or roll will not take nearly as much of the expensive expen-sive spreads. Fruits and berries, this season, are among the best, and are really very reasonable in price compared to what they have been previously. When you make jam, jelly, butter or conserve, make a small batch. This takes less time and allows for less failure. Cooking in small quantity quan-tity also saves the color of the fruit, and appearance is as important in jam as is its eating quality. If you want some good spreads for next winter make fruit and berry butter, as these do not take as much sugar as some of the others. Blueberry-Apple Butter. 2 quarts blueberries 2 quarts apple pulp 2 quarts sugar 1 tablespoon ground splees Wash and slice tart apples. Add water to cover and cook until soft. Press through a sieve and measure. Boil apple pulp, blueberries, sugar and spices until thick. Pour hot into sterile jars and process 10 minutes In a hot water bath. Cantaloupe-Peach Conserve. 4 cups diced cantaloupe 4 cups diced peaches 6 cups sugar 4 tablespoons lemon juice H teaspoon nutmeg H cup blanched almonds teaspoon salt Cook cantaloupe and peaches to-. to-. 1 eether for 20 for scorching. With these tips in mind, the preparation will take on a simplicity you never dreamed possible. pos-sible. Cherry Marmalade. 2 oranges 1 quart pitted cherries 4 tablespoons lemon juice r.'j cups sugar Run oranges through food chopper. Cover with water and boil until soft Cool. Add cherries, lemon juice minutes. Add sugar and lemon Juice; boil rapidly rapid-ly until thick. Add nutmeg, nuts and salt. Pour, boiling hot. Into sterilized jars and seal at once with paraffin. You can put jams and Jellies to use this summer by making light sandwich refreshments from them to serve with cooling fruit juices. Fruit Juices also may be canned for later use as Jelly. and sugar. Boil to Jellying point. Pour into jars and top with paraffin at once. Raspberry-Currant Marmalade. 2 quarts raspberries 1 quart currants 9 cups sugar Measure berries and currants after aft-er stemming and cleaning. Crush currants. Cook slowly until juice flows freely. Add raspberries and heat slowly to boiling. Add sugar and stir until dissolved. Boil rapidly rapid-ly to jellying point. Pour quickly into hot, sterile Jars and seal with paraffin at once. Note: The currants are cooked longer than the raspberries because they are more firm and do not lose color as quickly as the more delicate deli-cate fruit. Released by Western Newspaper Union. Elderberry Jam. Wash, stem and measure, then slightly crush the berries. Add 2 tablqspoons vinegar and 3 cups sugar to each quart of berries. Boil until thick and pour into hot sterile jars. Seal at once. Concord Grape and Plum Jam. (Makes 10 6-ounce glasses) 4 cups prepared fruit 7 cups sugar bottle fruit pectin To prepare fruit, slip skins from IVi pounds fully ripe grapes. Bring pulp to a boil and simmer, covered, for 5 minutes. Remove seeds by putting through a sieve. Chop or grind skins and add to pulp. Pit, but do not peel, about lVi pounds of fully ripe damson plums. Cut into small pieces and crush thorough-' thorough-' ly. Add y cup water, bring to a I boil, cover, and simmer 15 minutes. . Combine fruits. Measure sugar and prepared fruit Into a large saucepan, filling up last LYNN SAYS: Keep on Your Toea When Making Jelly How do you know when jelly meets specifications? It is clear, tender and sparkling. It has retained its fresh fruit or berry flavor; It holds its shape when turned from the glass, but is soft enough to be spread with a knife. For Jelly It's preferable to use containers that have a wide enough mouth from which to slip the jelly on a plate. 1 Test for acid by tasting, if it lacks, add some lemon juice. Fully ripe fruits make the tastiest Jellies, but most of these have in-, in-, sufficient pectin to make jelly, it is t best to use one-half ripe berries and one-half not-so-ripe ones. If you like a spiced jelly, drop a bag of mixed spices Into the juice while it is first cooking, i Use wide-bottomed pans for cooking cook-ing the jelly so that the Juice will I cook quickly and not lose too much I of its color while cooking. |