Show za summer fruits and berries tell Us that la its jam time to make lams jams or jellies select ripe berries and pick them over carefully so you will have no sour our or bitter taste in tho the jam wash tile the berries thoroughly before working with them although its the fruit or vegetable that keeps us going on the job from day to day with its vitamins and minerals its I 1 the e J luscious fruit B jams butters or J conserves diat lift j meals from the humdrum to the s elegant so homemakers tan plan to add delight to next winters meals if you need a further excuse to make them you may consider them irom from nn an economy standpoint for jam on the bread or roll will riot not tako take nearly as much of the expensive spreads fruits and berries this season tire are among the best and are arc 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 alty also saves the color of the fruit and appearance is as important in jam as Is its eating quality it 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 blaeberry blueberry apple butter 2 quarts blueberries 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 boll boil apple pulp blueberries sugar and spices until thick pour hot into sterile jars and process 10 minutes in a hot water bath cantaloupe reach peach conserve A 1 cups diced dicea cantaloupe f i 4 cups diced dicea peaches 6 cups sugar 4 tablespoons lemon juice teaspoon nutmeg cup blanched almonds teaspoon salt cook ganta cantaloupe loupe and peaches to gether for 20 j minutes m i n u i e s add fid sugar ar and lemon juice boll boil rapidly ly until thick add nutmeg neg nuts nut s ai and and salt salt pour oiling hot into v tm A i sterilized ter jars 1 i and seal at once with paraffin elderberry uy jam wash stem land and measure then slightly crush the berries add 2 tablespoons vinegar and 3 cups sugar to each quart of berries boll boil until thick and pour pou into hot sterile jars jarg sealan once concord grape and ilum jam makes blakes 10 counce C 6 ounce glasses classes 4 cups prepared fruit 7 cups cupa sugar it bottle fruit pectin to prepare fruit andt slip skins from i 14 pounds fully ripe grapes bring pulp toa boil and simmer covered for 5 minutes remove seeds by putting through a sieve chop or grind skins and and add to pulp pit but do not peel about IVA 1 pounds of fully ripe damson plums cut into small pieces and crush thoroughly add ya V cup water bring to a boil cover and simmer 13 minutes combine fruity fruitt measure sugar and prepared fruit into abarge a large saucepan filling up last LYNN SAYS keep on your toes when lyben araking jelly how do you know when jelly M meets bets specifications it la is clear tender and sparkling it has retained its fresh fruit or berry flavor davor it ft holds its shape when turned front from the g glass lass but is soft enough to be I 1 spread with a knife for jelly its preferable to use usa containers that have a wide enough month from which to slip the jelly on a plate LYNN CHAMBERS MENU dreaded breaded pork chops applesauce candled candied sweet potatoes vegetable salad butterscotch pudding beverage cups with water it if necess necessary ary mix well bring to a full rolling boll over hottest ire fire stir constantly before and while boiling boll hard 1 minute remove from fire and stir in fruit pectin stir and skim by turns for 5 minutes to cool slightly and prevent floating fruit pour quickly and top with paraffin at once blackberry jam 4 cups prepared rutt fruit 69 6 cups sugar I 1 box powdered fruit pectin to prepare the fruit crush completely ely one layer at a time about 2 quarts of fully ripe blackberries if desired sieve halt balf of pulp to remove 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 unell mixture comes t to 0 a hard boll boil at once stir in sugar bring to a full rolling boll boil and boll hard I 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 como come up during fall and winter have a few choice jars on oll hand to take care of the situation cherry raspberry conserve 3 cups pitted cherries I 1 cup chopped pineapple I 1 cup raspberry pulp 4 cups sugar run nun cherries and pineapple through food chopper add rasp berries which have been thoroughly crushed and sugar heat slowly until sugar dissolves then boll boil rapidly until thick pour into hot sterilized jars and seal at once when you make jam or jelly its a good idea to check and prepare the jars in advance get some soma help with the fruit or berries it if its at all possible have all ingredients measured out before you start cooking as you will have to be right on an the spot to out for scorching with these tips in mind the preparation will take on a simplicity you never dreamed possible cherry marmalade 2 oranges I 1 quart pitted cherries 4 tablespoons lemon juice coups 31 cups sugar run oranges through food chopper cover with water and boll boil until soft cool add cherries lemon juice you can put jams Jam sand and jellies to uso use this summer by making light sandwich refreshments from them to serve with cooling fruit juices fruit juices also may bo be canned for or later use as jelly and sugar boll boil to jellying point pour four into jars and top with paraffin at once raspberry currant marmalade 2 quarts raspberries rasp berries I 1 quart currants 9 cups sugar measure berries and currants currans after stemming and cleaning crush currants cook slowly until juice flows freely add raspberries rasp berries and heat slowly to boiling add sugar and stir until dissolved boll rapidly to jellying point pour quickly into hot sterile jars and seal with paraffin at once notel the currants are cooked longer than the raspberries rasp berries because they athey are more firm and do not lose color as quickly as the more delicate fruit Bele aged by western newspaper union test for or add acid by tasting if it lacks add some lemon juice fully ripe fruits make the tastiest nastiest tast iest jellies but most of at these have in n sufficient clent pectin to make jelly it Is best to use one halt half ripe berries and one halt half not so ripe ones isyou if you like a spiced jelly drop a bag ot of mixed spices into the juice while it Is first cooking bottomed pans for or cooking tha i jelly so BO that tho the juice will cook quickly and not lose too much of its color while cooking |