Show Its It's Timo f to o Turn Luscious Berries a Into Info Tender Jellies WIZEN WHEN ORCHARDS are covered with snow Inow and vineyards no longer are bursting with their luscious berries the best but way to bring them theIR back to the table Is s to serve fresh flavor delicately tinted Jellies Jel lies made from the berries at their peak of at the season leason A good idea is to make a sort of ot canning plan Decide what your family likes most figure out about how bow much they ate ato last year and make up a program for tor the next year rear Sort out your canning supplies buying any necessary equipment before you start the work When you make Jellies jeWes and Jams try to work with small batches only It seems to take less lell time but far more Important than that the results are better The Jellies jeWel are tender and more colorful and there is i. less lell chance of error It If you have fruits and berries with small pectin content of their own wn t ti i t K tK ft When making Jams and jellies assemble your year equipment and materials before you yon begin cooking cook cook- lag ing the fruit use a commercial product fo for quick work You'll save lave color and flavor as 81 well as 81 time and energy For fruits and berries that have havea a naturally high pectin content use small mall batches and cook quickly to have a perfect product e IF YOURE YOU'RE STARTING to make jelly now the following fruit and berry combinations are excellent for appetite appeal They are aro also in season in most parts part of the country country coun coun- try so 10 that you can make them readily 1 L Blackberry and rhubarb 2 Boysenberry and aDd rhubarb I. I Dewberry and rhubarb 4 C. Loganberry and rhubarb 5 IS Raspberry and rhubarb 6 8 and rhubarb Here Is the recipe for Jelly made from any of th the above combinations bona tlona t 3 2 cups cup juice 4 cups CUPI sugar arar 1 box powdered fruit pectin To prepare juice ulce crush thorough thorough- thoroughly ly or grind about one quart of fully tully ripe berries berriel Cut into one inch lengths length do not peel peen about one pound of rhubarb and put through food tood chopper Place fruits ic is jelly bag or cloth and squeeze out juice ulce Measure sugar lugar and set aside until needed Measure Juice ulce into a three three- or quart four saucepan and place over hottest tire fire Add powdered fruit pectin mix well and continue stirring until mixture comes to a ahard ahard ahard hard boil Pour in sugar lugar at once stirring constantly Continue stirring stir sUr- stirring ring bring to a full rolling boll and boll hard one half minute Remove Re n. move from tram fire tire skim and pour quickly into s craven eve v n ounce six glasses Paraffin hot jelly at once ARE YOU FOND of ot unusual jellies jel jal lies Des Her lIere Heres an old fashioned one with a lovely and unusual delicate flavor Rose nol Jelly Select tart sound apples Wash and cut oft off blossom ends enal Do not remove peeling or cores Cut into quarters quarten and barely cover with water Cook until truSt fruit is 11 tender Strain Juice through a jelly CUT bag big bigand and measure Dying Bring to boiling bollin point and add three fourths cup of ot sugar ugar for each cup of ot juice Boll Boil rapidly to jelly stage stag dip spoon into syrup A As A. th the boiling balling mass mas nears near the jellying point it will drop r. r LYNN SAYS Pointers Pointer Win Will Help Y YIn Y Yee In ID Ma Making Jam Jams Jellies Broken fruit Emits may my b be used for making laa jams jam but at a least lut a portion por pot icon tion of th the the fruit should b be under under- tripe tip Overripe fruits and berries berrie lack leek pectin and torn some pectin 1 is necessary to make th the Mixture jelly jelIts jel el ly 17 It Its It's a good idea ides to cook fruits and berries slightly before adding the sugar to give gin th the pectin substance a chance chant to w develop r LYNN CHAMBERS CHAMBERS' MENU Creamed Potato Salad Sliced Ham Tomato Wedges Carrot Sticks SUcks Biscuits with Currant Jelly JeUr Melon Beverage Recipe Given from the th side aide of ot the spoon In two drops When almost done imn Immerse Im im- merse merllin In the tha boiling Jelly two or three rose geranium leaves leave I. I These wilt quickly and give off oft their flavor Tint with rose rOil vegetable coloring Pour into sterilized Jelly glasses and paraffin at once HERE ARE TWO PERFECT berries for tor jelly making You'll You'D be delighted with their fresh fruit flavors flavor and beautiful colors colon Currant Jelly Select currants currant that are not over over- rip ripe Remove leaves leave but do not tem stem Mash with potato masher Add one halt cup ot of water to each two quarts quarta of at berries Cook 10 minutes stirring frequently Strain through jelly jeny bag Use three three- fourths cup sugar ugar for each cup of ol juice Heat juice add sugar augar and antS stir until It dissolves Cook until the syrup sheets heets oft off the spoon Seal Seat in hot sterilized glasses Red Raspberry Jelly Slakes Makes 13 12 Bounce 6 glasses S 3 quarts red raspberries 71 2 cups sugar 1 bottle fruit pectin Thoroughly crush raspberries place in jelly jeny bag and squeeze out juice There should bould be four cup cups Heat juice add sugar lugar bring to bolting boiling g stirring constantly Add fruit t pectin Bring to a full rolling roll ron fag ing boll bop boil boll one holt minute Re R. Remove move from heat skim seal in hot sterilized glasses I HERE ARE TWO v very ry special recipes recipe which you will enjoy hAVing having hav have ing lag for for they are perfectly delicious I and make wonderful accompaniments ments meets to any meal breakfast lunch or dinner Deluxe Strawberry Preserves Preserve 2 Z poun pounds capped berries 4 tablespoons lemon juiceS juice S 5 cups sugar Mix berries with sugar augar Let stand Itan three to four hours Place over low low heat until simmering point is Ii reached Add lemon juice Boll BoD rapidly for 10 to 12 minutes or until berries are clear and the syrup thick Cover and let stand over Fat s s si su u i Berries which are making their appearance now DOW should be converted Into jams m and Jellies before they get et too ripe night Pack Fade cold into hot jars ars and process IS JI minutes at simmering tin In hot water bath If It youre you're making watermelon rind preserves do to so at th the early part ot of the season leuon for the rind is thicker on watermelon Watermelon Rind land Preserves 2 Z pounds pound watermelon rind 1 tablespoon ground ginger 4 cup cups sugar 2 21 lemons 2 J Quarts of ot water Cut oU off all an green train peel and pink part pan Then cut rind Into one inch squares Soak two to three hours hour In lime Urn water Freshen Fremen in two or OC three more mor changes of water Sprinkle Sprin Sprin- kle de ginger Inger over rind Cover with water and boll boil one and a half halt hour hours Drain and drop Into cool syrup made with sugar water and lemon juke of one lemon Boil Boll gently one an hour Add i second lemon sliced thin Continue bollin boiling until the rind is 11 tender and th the syrup thick If U syrup gets too thick before rind Is la latender tender add a little more mor water Let stand several hour hours Pack into hot jars ars and process in a water waier bath for lor 1 IS 16 minutes at simmering temperature tem tern LIeu by t I Jam i is il a highly concentrated mass mall that will burn easily ailT unless care I t. t taken Stir SUr th the mass mUI from the betom bottom hot bot tom to prevent burning Cook brIskly but watch carefully Dont Don't let lat t It simmer Immer carelessly for tor hour bows it if you 0 want to protect flavor fluor and aneS color tolor The Th best but jam am 1 Is made when you do not add too much lugar sugar When Whan you are not laO using a commercial pectin th the rule it Is 1 three quarters arter of ot ofa ofa a pound Wd cf of sugar to on one pound of 01 fruit truit |