Show as I c rte I Ir r S t t tt nn a e et I Summer Fruits and Berries Tell Us That Its It's Jam Time r v f s n To make jams or Jellies select ripe berries and pick them over carefully so you will have no sour or bitter taste in the jam Wash the berries thoroughly before working with them Although its it's the fruit or vegetable that keeps us going on the job from day to day with 9 its vitamins and J minerals minerals its it's t the e f luscious fruit jams butters or i I It conserves that lift lUt 1 meals from the t humdrum to the c- c elegant So homemakers plan to add delight to next winters winter's meals If you need a further excuse tomake tomake to tomake make them you may consider them from an economy standpoint for jam oh on on the bread or roll will not take nearly as much of the expensive expensive expensive sive spreads Fruits and berries this season are among the best and andare andare andare are 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 for less failure Cooking in small smaIl quantity quantity quantity quan quan- also saves the color of the fruit and appearance is as important in jam as is its eating quality 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 Blueberry-Apple Blueberry Butter 2 quarts blueberries 2 quarts apple pulp 2 quarts sugar 1 tablespoon ground spices Wash and slice tart apples Add wa water ter to cover and cook until soft Press through a sieve and measure Boil apple pulp blueberries sugar and spices until thick Pour hot into sterile jars and process 10 minutes in a hot water bath Peach Cantaloupe-Peach Conserve 4 cups diced cantaloupe 4 4 cups diced peaches 6 cups sugar 4 tablespoons lemon juice teaspoon nutmeg Y v cup blanched almonds Vi 14 teaspoon salt Cook cantaloupe cant and peaches together together together to- to gether for 20 m minutes i nut e s. s Add C sugar and lemon juice boil rapidly rapid rapid- ly until thick q Add nutmeg nuts y and salt Pour boiling hot into i is Y sterilized jars i i i and seal at once with paraffin Elderberry Jam Wash stem and measure then slightly crush the berries Add 2 tablespoons vinegar and 3 cups sugar to each quart of berries Boil until thick and pour into hot sterile jars Seal at once Concord Grape and Plum Jam Makes 10 ounce 6 glasses 4 cups prepared fruit 7 cups sugar V I bottle fruit pectin To prepare fruit slip skins skirts from lk li pounds fully ripe grapes Bring pulp to a boil and nd simmer covered for 5 minutes Remove seeds by putting through a sieve Chop or grind skins and add to pulp Pit Pit but do not peel about 1 1 pounds of fully ripe damson plums Cut into small pieces and crush thorough thorough- ly Iy Add V 4 cup water bring to a boil cover and simmer 15 minutes Combine fruits Measure sugar and prepared fruit into a large saucepan filling up last LYNN CHAMBERS CHAMBERS' MENU l Breaded Pork Chops Applesauce Candied Sweet Potatoes Vegetable Salad Butterscotch Pudding Beverage cups with water if necessary Mix well Bring to a full rolling boil over hottest fire Stir constantly before and while boiling Boil hard 1 minute Remove from fire and stir in fruit pectin Stir and skim by turns for 5 minutes to cool slightly and prevent prevent prevent pre pre- vent floating fruit Pour quickly and top with paraffin at once Blackberry Jam 4 4 cups prepared fruit 6 cups sugar 1 box powdered fruit pectin To prepare the fruit Crush completely completely completely com com- one layer at a time about 2 quarts of fully ripe blackberries If desired sieve half of pulp to remove remove remove re re- re- re move 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 mixture comes to a hard boil At once stir in sugar Bring to a full rolling boil and boil hard 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 problems problems lems come up during fall faIl and win win- ter Have a few choice jars on hand to take care of the situa situa- tion Raspberry Cherry-Raspberry Conserve 3 cups pitted cherries 1 cup chopped pineapple 1 cup raspberry pulp 4 cups sugar Run cherries and pineapple through food chopper Add raspberries raspberries raspberries rasp rasp- berries which have been thoroughly crushed and sugar Heat slowly until until until un un- un- un til sugar dissolves then boil rapidly until thick Pour into hot sterilized jars and seal at once When you make jam or jelly its it's a good idea to check and prepare prepare prepare pre pre- pare the jars in advance Get some help with the fruit or berries if its it's at all possible Have all measured ingredients ingredients t III out before you I start cooking as n you will have to tobe tobe tobe be right on the spot to watch out for scorching With these tips in mind the preparation will take on a simplicity you never dreamed pos pos- sible Cherry Marmalade l 2 oranges 1 quart pitted cherries 4 tablespoons lemon juice 3 3 4 cups sugar Run oranges through food chopper Cover with water and boil until soft Cool Add cherries lemon juice i S y You can put jams and jellies to use this summer by making light sandwich refreshments from them to serve with cooling fruit juices Fruit juices also may be canned for later use as jelly and sugar Boil to jellying point Pour into jars and top with paraffin at once Raspberry-Currant Raspberry Marmalade 2 quarts raspberries 1 quart currants 9 cups sugar Measure berries and currants after after after aft aft- er stemming and cleaning Crush currants Cook slowly until juice flows freely Add raspberries and heat slowly to boiling Add sugar and stir until dissolved Boil rapidly rapid rapid- ly to jellying point Pour quickly into hot sterile jars tars and seal with paraffin at once Note The currants are cooked longer than the raspberries because they are more firm and do not loso lose color as quickly as the more delicate delicate delicate deli deli- cate fruit Released by West Western Newspaper Union |