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Show MyFavoriteRecipe? ' Franco Lee Barton ay; WHEN fall and winter come and summer fruit Is a thing of the past, it is a great satisfaction to J&9fy. turn to the Jam cup-jf cup-jf board and see the shin-ft shin-ft f?- lnK rows of jams and k j4 Jellies. All tho sum-T sum-T " mer fru"-3 and berries j ' 'tr are represented In. my iL. V ' ? Jnms an(l jellies oven a V t ., .i those that are supposed not to "jell." I have made them all by the short-boil method and bottled fruit pectin a sure Insurance for Jam and jelly success. Make this ripe peach and plum Jam by this method yourself. Jt's a delicious fruit combination and will be greatly In demand in your homo. Ripe Peach and Plum Jam 4. cups (2 lbs.) prepared fruit; 7'2 cups (3V4 lbs.) sugar; 1 bottle Irult pectin. To prepare fruit, peel about 3 pounds fully ripe peaches; pit and grind or chop very fine. If peaches lack flavor or tartness, add juice of 1 lemon. Pit about 1 pound fully ripe sour Damson plums; cut In small pieces and crush thoroughly. Combine fruits. Measure suar and prepared fruit, tlphtly packed, Into largo kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constant-ly constant-ly before and while boiling. Boll hard 1 minute. Remove from fire and. stir in bottled fruit pectin. Then stir and hklm by turns for Just 5 minutes to coo slightly, to prevent floating fruit. Pour quickly, raraffin hot jam at once. Makes about 11 glasses (6 fluid ounces each). |