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Show t Ul" r3 -ti Magic for Your Meals Berry Jams (See Recipes Below.) Time for Jam With the arrival of the fruit and jelly season, you homemakers will want to make the ?3HilJX most of these SQyjjN(Z garden products a2i?2S?M!Pra for winter use. fmM This year it is Spp 'JtWfJ doubly important for you to can TP a fruits and jellies ' TwK L-A w'sely as this RN1 1 will help you not only in conserving conserv-ing the nation's resources, but also assure you of delicious accompaniments accompani-ments to your meals during cooler weather. Since sugar is used in canning not only as a sweetener, but as a preservative, the government will allot five pounds of sugar per person, per-son, in addition to what you receive in your ration, so that you will have sugar for canning. Ripe Raspberry Jam. (Makes 10 6-ounce glasses) 4A cups prepared fruit 6 cups sugar 1 box powdered fruit pectin To prepare fruit, crush thoroughly or grind about 2 quarts fully ripe raspberries. Remove some of seeds by sieving part of pulp, if desired. Measure sugar into dry dish and set aside until needed. Measure prepared pre-pared fruit into a 5- to 6-quart kettle, ket-tle, filling up last cup or fraction of cup with water if necessary. Place over hottest fire. Add powdered pow-dered fruit pectin, mix well, and continue stirring until mixture lijyyljliijiilffi: comes to a hard x' boil. At once pour ;psgg5 in sugar, stirring f f j constantly. (To " reduce foaming, teaspoon but- Sgi. rffa ter may be add- ft&SsasffiSESSw ed.) Continue stirring, bring to a full rolhng boil, and boil hard 1 minute. Remove from fire, skim, pour quickly. Paraffin hot jam at once. Jam takes slightly less sugar than jelly, and you will work an economy by making use of the fruit in addition addi-tion to the saving on sugar: Ripe Blackberry Jam. (Makes 11 6-ounce glasses) 1 cups prepared fruit 6J4 cups sugar I box powdered fruit pectin To prepare fruit, grind or crush thoroughly about 2 quarts fully ripe blackberries (not black caps). Sieve about of ground or crushed pulp. (For Spiced Blackberry Jam, add Vb to Vz teaspoon each cloves, cinnamon, cin-namon, and allspice, or any desired combination of spices.) Measure sugar into dry dish and set aside until needed. Measure prepared fruit into a 5- to 6-quart kettle, filling up last cup or fraction frac-tion of cup with water if necessary. Place over hottest fire, adding powdered fruit pectin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly. (To reduce foaming, Vi teaspoon butter may be added.) Continue stirring, stir-ring, bring to a full rolling boil, and boil hard 1 minute. Your Jam Shelf Ripe Raspberry Jam Ripe Blackberry Jam Sliced Strawberry Jam Spiced Ripe Peach Jam Cherry Relish Recipe Given Remove from fire, skim, pour quickly. Paraffin hot jam at once. Sliced Strawberry Jam. (Makes 10 6-ouncc glasses) i'A cups prepared fruit 7 cups sugar Vi bottle fruit pectin To prepare fruit, cut about 2 quarts fully ripe strawberries in halves length- SK'sJ'.j.'S 2 wise; cut large i';-$ii; J berries in quar-ESJgJ quar-ESJgJ ters. Measure lyJ)'! sugar and pre-S pre-S j jj pared fruit, solid- I I J ly packed, into Ms I 3 1 laree- kettle'. mix well Brmg t0 a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 3 minutes. Remove from fire and stir in bottle bot-tle fruit pectin. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit Pour quickly. Paraffin hot jam at once. Spiced Ripe Peach Jam With Brazil Nuts (Makes 11 6-ounce glasses) 3 cups prepared fruit y4 cup lemon juice Ti cups sugar 1 cup sliced Brazil nuis 1 bottle fruit pectin To prepare fruit, peel about 2'A pounds fully ripe peaches; pit and grind or chop very fine. Add to 1 teaspoon each cinnamon, cloves and all-spice, or any desired combination combina-tion of spices, to ground or chopped peaches. Squeeze juice from 2 medium me-dium lemons. Slice Brazil nuts very thin. Add to fruit mixture. Measure sugar and prepared fruit into large kettle, filling up last cup with water, if necessary. Add lemon lem-on juice and mix well. Bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. min-ute. Remove from fire and stir in bottled bot-tled fruit pectin. Then stir and skim by turns to cool slightly, to prevent floating fruit. Pour quickly. Paraffin Paraf-fin hot jam at once. Relishes are excellent to serve with meats of any kind for they give the meal added zest. Here's a recipe rec-ipe for a real sugar-saver: Cherry Relish. 2 cups pitted cherries 1 cup seedless raisins 1 teaspoon cinnamon cup brown sugar 'A teaspoon cloves cup honey 54 cup vinegar cup pecan nutmcats Mix all the ingredients except pecans pe-cans and cook 1 hour, slowly. Add pecans and cook 3 minutes longer. Pour into hot sterilized jars and seal at once. Sugar Substitutes. Ii you feel that you cannot use sugar in all of the canning recipes given here, even with your extra canning ration, here are the rules for substitutions: If you are using a bottled fruit pectin recipe, you may substitute 2 cups light corn syrup for 2 cups of the sugar. Do not use more than 2 cups of corn syrup in any recipe, however, as this will give unsatisfactory unsatis-factory results. In a powdered fruit pectin recipe, you may use 1 cup light corn syrup for each cup of sugar omitted. But, do not try to use all com syrup in the recipe instead of sugar. You may substitute corn syrup for only 'A the sugar required. If, for example, exam-ple, the recipe calls for 6 cups of sugar altogether, you may use 3 cups of light corn syrup, but you must also use 3 cups of sugar. Why gel hot and bothered over your cooking and household problems when you can get expert advice on themy Write, explaining your problem to Miss Lynn Chambers, W ester a Newspaper Union, 21ft South Desplaines Street, Chicago, Illinois. I'lease enclose a stamped, self-addressed envelop for your reply. Released bj Western Newspaper Union. |