Show a e start making your stocks of jams jelly goodies early as supply fades MOST MOST JAM and jelly cupboards are a sad sight to behold about this time of year because long months of us use e fw wl aade vs depleted them pretty thor hughly ly M most 0 s t toughly Sough homemakers will it a joy to start t a r t stocking them now with bright jewel like me glasses of delectable jellies even for those of us who like a good store of jam arn and jelly the job need n not ot seem deem an task make small batches and have better results in both flavor and color retention neither will you get tired that you never want to see another jelly glass again organize your work properly by getting out jars or replacing them wash them in sudsy water rinse carefully and they will be all ready to place in cold water and started to sterilizing before you get ready for the fruit and berries many women like to get the glass washing chore out of the way the day clay before and twe this isan excellent idea utensils tor for working as well as the paraffin and sugar may also be laid out the evening before jelly making day plan to make your batch first thing in the morning before the sun warms things up too much and makes you weary 0 HERES AN EASY gulde guide for a AA favorite rhubarb and strawberry jam rhubarb strawberry jam makes 10 6 once aunce glasses 4 cups prepared fruit 7 cups caps sugar H bottle fruit pectin to prepare fruit slice thin or chop but do not peel about one pound of rhubarb crush thoroughly about one qu quart artfully fully ripe strawberries combine fruits and measure four cups into a large sauce 1 to make maka tho the jam add sugar to fruit in saucepan and mix well place over high heat bring to a full rolling boil boll and boll hard one minute stirring constantly re move from heat beat and at once stir in bottled fruit arlt pectin then stir and skim by turns hans for five minutes to cool slightly and to prevent floating fruit ladle quickly into glasses paraffin at once currants are rich in their own pectin and may be combined with other fruits not as rich in the sub stance to make fine jelly cherries in currant t jelly 2 quarts currant juice 8 pounds pound sugar 2 quarts pitted cherries wash mash and cook slowly enough currants with stems to make maka two quarts of strained juice let currant juice come to a boll boil then add sugar skim add cherries strawberries and early rho ahm barb make one me of tle tl e most delightful and colorful jam combinations known in modern cookery yount young fry who me to work in the kitchen oa can be a great help to ta mother in preparing ingredients during jam making time and cook slowly and steadily for 10 to 13 minutes mt nute pour into jelly glasses paraffin at once and set in a cool dry place LYNN SAYS lelly felly macint tips till help you assemble your equipment for or lelly felly and jam making ahead ot of time tame you will need a large mixing bowl colander a 8 quart sauce gauce pan a small saucepan for paraffin standard itan dard measuring cups jelly jedy glasses with covers and a utility tray when melting paraffin tor for teal seal ng jig jellies and jams use a low dama or ehg th wax WM will start to smoke 3 C zi N A v raspberries Rasp berries either by them selves or la in combination with other fruits make delightful jams or jellies prepare the jelly glasses by sterilization before starting the jam or jelly so they will be ready when the juice or fruit is to be poured LYNN CHAMBERS MENU grilled steak potato salad pried fried onions sliced tomatoes and cucumbers biscuits red raspberry jam sliced cantaloupe beverage recipe given black raspberry currant jelly 2 quarts black raspberries rasp berries 2 cups water I 1 quatt quart currants sugar cook raspberries rasp berries currants and water for 20 minutes strain the juice and measure add an equal amount of sugar cook until a small amount of the juice dropped on a saucer jeus jells ladle into jelly glasses and cover with paraffin at once raspberries Rasp berries do not have much pectin and for or this reason they need pectin added to make them into acceptable cep table jam use them alone or combined with strawberries 1 raspberry jam makes 10 6 ounce glasses I 1 4 cups prepared fruit 5 8 cups sugar sug ar 1 box powdered fruit pectin to prepare fruit crush thoroughly about two quarts fully ripe red raspberries rasp berries if desired sieve half of pulp to remove some of the seeds measure 44 4 cups into a large saucepan to make jam measure sugar and set aside place saucepan holding t the h e fruit over h high heat add 01 0 1 powdered fruit pectin and stir u until n t I 1 I 1 mixture reaches a hard boll boil bring to a full fa rolling boll boil and boil hard one minute stirring constantly remove from heal beat skim ladle quickly into glasses glas sea paraffin at once cherry preserves S 5 pounds cherries 5 pounds sugar wash pick and stone cherries place in a preserving kettle alternating layers of fruit and sugar let stand over night bring slow ly to a boll boila andl and A then boll rap rapidly icily until thick thick vand and clear pour into sterilized glasses jeand and seal at once with paraffin gooseberry conserve 3 pounds gooseberries goose berries 3 pounds sugar I 1 pound seeded raisins 3 large oranges grate the rind of tho the oranges and extract the juice mix together the tha orange rind and juice gooseberries goose berries raisins alsins and tugar sugar cook slowly until thick pour into sterile jars and a nd seal leal at once pineapple ie pear preserves I 1 pound pears I 1 no 2 can sliced pineapple 1 cups sugar ang ar cup boiling water dissolve sugar in water and let come to a boil cut pears in halves lengthwise removing skin and cores cut pineapple into pieces and add both fruits fruit to hot syrup cook un until tia tender and clear seal in sterll ked jars to prevent excessive excess iv a weeping on jewes jellies and jams leave eave a half inch of space at the top when fill ing tn g the tha glass paraffin cover tightly and store tn in a cool dry place fruits and berries used for jams jellies preserves and conserves should not be allowed to stand st a nd in water as they the y become waterlogged water logged and will have to be ba cooked longer to get rid of water this results result in flavor and color loss use a upped lipped saucepan epan for pouring paraffin to mak uil this job easlen |