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Show Nancy Havtn Offers RECIPE FOR PEACH JAM THAT'S QUICK TO MAKE You can maU this peach Jam any lim This quizk p'veh Jam is made from frozen peaches ithcr commercially pa c';acecl or sweetened home-processed fruit. So It is truly a Jam that hs no season one that may be made at your leisure. And it s q-lcx no peeling or slicing of the fruit; and by using fruit pectin to jell the jam, you eUml- lAMMwyugai nate the long Kpvil cooking time FiSS required for V some jams. V5 This recipe i J? fro.n Nancy Ha- X ven of Western !!Sfk Deet Sugar Pro- ' fiWj&MkM dueerj. Inc. fr&Xpf&M calls for peach- K,rvi cs but you may nancy havin use frozen red raspberries or sliced strawberries. However, if you substitute one r.f the berries, Nancy says rit U ard the lemon Juice the rcPif? ca ft for As yt j I .ii.w. when fruit is j fiicii "im? sufcur is edded for i.s j. vT. T. alive as well hs sweetening qualities. So it is important 'liii the recommended propor 1 ens of all the imeiients in 1 i-pofpe are followed ac-ctir.V.dy , QUICK PEACH JAM Defrost and measure into large saucepan 2Vi cups peaches and Juice (3 packages ot the 10-oz. size will yield almost exactly the right amount; 2 packages of the 12-oz. size will yield less, Sdd water to make 2Vi cups.) Crush peaches partially, add: 2 teaspoons lemon Juice Measure and stir in; 4 tablespoons powderedfrult pectin Place over high heat and stir until mixture comes to a hard boll. At once stir in: 2t4 cups beet sugar Bring to a Jul' rolling boll and boil hard 1 minute, stirring constantly. Rpmove from heat. Skim off foam with tnernl spoon. Ladle Into sterihzcd r.lar.?s 'or jarr S'.'al r:-,':cs about 5 six-ounce H'')sses. |