| Show 0 nn summer fruits and berries tell Us that its jam time to make jams or jellies select ripe berries and pick them over carefully so you will have no sour or bitter taste in the jim 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 its it s the luscious fruit fr i jams ams butters or v conserves that lil lift meals from the M humdrum to the elegant so homemakers plan to add delight to next winter s meals it if you need a further excuse to make them you may consider them from an economy standpoint for jam on the bread or roll will not take nearly as much of the eapen sive spreads fruits and berries tills 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 tor for less failure cooking in small quan city also saves the color of the fruit aria 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 other others blueberry apple butter 2 quarts blueberries blae berries 2 quarts apple pulp 2 quarts sugar I 1 tablespoon ground spices wash and slice tart apples add water to cover and cook until soft press through a sieve and measure boil apple pulp blueberries blue bemes sugar and spices until thick pour hot into sterile jars and process 10 minute minutes to a hot water bath cantaloupe peach conserve 4 cups diced cantaloupe 4 cups diced peaches 6 cups sugar 4 tablespoons lemon juice teaspoon nutmeg vi cup blanched almonds ya teaspoon salt cook cantaloupe and peaches to gether for 20 minutes m 1 n u t e s add a rt sugar and le lemon non jg juice boil rapid ly y until thick add nutmeg nuts and salt P pour 0 luire boiling hot into sterilized jars 1 and seal at once with tb paraffin elderberry jam wash stem and measure then slightly crush the berries add 2 tablespoons vinegar and 3 cups sugar to each quart ot of berries boll boil until thick and pour into hot sterile jars seal at once concord grape and plum jam k makes 10 6 ounce glasses 4 cups prepared fruit 7 cups sugar bottle fruit pectin to prepare fruit slip skins from 1 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 1 pounds of fully ripe damson plums cut into small pieces and crush thorough ly add cup water bring to a 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 toes when making jelly I how do you know when jelly meets specifications it is clear tender and sparkling it has retained it 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 a preferable to use containers that have a wide enough mouth from which to slip the jelly on a plate LYNN CHAMB CHAMBERS ERS MENU breaded pork chops applesauce candied sweet potatoes vegetable salad butterscotch pudding beverage cups with water it if necessary mix well bring to a full rolling boil boll over hottest fire stir constantly before and while boiling boll 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 cups prepared fruit 6 cups sugar 1 box powdered fruit pectin to prepare the fruit crush corn com plemely one layer at a time about 2 quarts of fully ripe blackberries if desired sieve half of pulp to 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 boil boll at once stir in sugar bring to a full rolling boll and boil boll hard I 1 minute stirring constantly remove from heat skim ladle q quickly ul c kly into glasses paraffin at once true marmalades are really soft fruit jellies and are wonderful to use for spreads when lunch box lems come up during fall and win ter have a few choice jars on hand to take care of the situa tion cherry raspberry conserve 3 cups pitted cherries I 1 cup chopped pineapple acup 1 cup raspberry pulp 4 cups sugar run cherries and pineapple through food chopper add rasp berries which have been thoroughly crushed and sugar heat slowly un til sugar dissolves then boil bon rapidly until thick pour into hot sterilized jars and seal real at once when you make jam or jelly its it s a good idea to check and pre pare the jars in advance get some help with the fruit or berries if it it a 3 at all possible have all ingrodi ent measured out before you start cooking as you will have to be right on the fa spot to watch out tor for scorching with these tips in mind the preparation will take on a simplicity you never dreamed pos sible cherry marmalade 2 oranges 1 quart pitted cherries 4 tablespoons lemon juice 3 cups sugar run oranges through food chopper with water and boll until soft add cherries lemon juice you can put jams and jellies to use this Ws 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 I 1 quart currants 9 cups sugar measure berries and currants alt 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 boll 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 dell cate fruit released by western New newspaper union test for add acid by tasting if it lacks add some lemon juice fully ripe fruits make the tastiest jellies but most of these have in sufficient pectin to make jelly it Is best to use one half ripe berries and one half halt not so ripe ones it if you like a spiced jelly drop a bag of mixed spices into the juice while it Is first cooking use wide bottomed pans tor for cook ing the jelly so that the juice will cook quickly and not lose too much of its it color while cooking |
