Show t 4 1 r f r r r r r rY a K 1 r r i r. r f Ji I u d W t m 1 ti g Kt J M o u on un Its It's Time to Turn Luscious Berries Into Info Tender Jellies WHEN ORCHARDS are covered with snow and vineyards no longer are bursting with their luscious berries the best way to bring them back to the table is to serve fresh flavor delicately tinted jellies jellies jellies jel jel- jel- jel lies made from the berries at their peak of the season A good idea is to make a sort of canning plan Decide what your family likes most figure out about how much they ate last year and make up a program for the next year Sort out your canning supplies buying any necessary equipment before you start the work When you make jellies and jams try to work with small batches only It seems to take less time but far more important than that the results are better The jellies I Iare are tender and more colorful and I there is less chance for error If you have fruits and berries with small pectin content of their own I 4 w I i f 4 I When making jams and jellies I assemble your equipment and materials before yon you begin cooking cooking cooking cook cook- I ing the fruit use a commercial product for quick work You'll save color and flavor as well as time and energy IF YOURE YOU'RE STARTING to make jelly now the following fruit and berry combinations are excellent for appetite appeal They are also In season in most parts of the country country country coun coun- try so that you can make them readily 1 Blackberry and rhubarb 2 Boysenberry and rhubarb 3 Dewberry and rhubarb 4 Loganberry and rhubarb 5 Raspberry and rhubarb 6 and rhubarb Here is the recipe for jelly made from any of the above combinations combinations combinations 3 cups juice 4 cups sugar 1 box powdered fruit pectin To prepare juice crush thoroughly thorough thorough- ly Iy or grind about one quart of fully ripe berries Cut into one-inch one lengths do not peel about one pound of rhubarb and put through food chopper Place fruits in jelly bag of cloth and squeeze out juice I Measure sugar and set aside until needed Measure juice into a three- three I or quart four-quart saucepan and place over hottest fire Add powdered I fruit pectin mix mL well and continue stirring until mixture comes to a ahard ahard ahard hard boil Pour in sugar at once stirring constantly Continue stirring stirring stirring stir stir- ring bring to a full rolling boil and boil hard one-half one minute Remove Remove Remove Re Re- move from fire skim and pour quickly into s seven e eve v e n six-ounce six glasses Paraffin hot jelly at once ARE YOU FOND of unusual jellies jellies jellies jel jel- jel- jel lies Heres Here's an old-fashioned old one I with a lovely and unusual delicate flavor Rose Geranium Jelly Select tart sound apples Wash and cut of off blossom ends Do not remove peeling or cores Cut into quarters and barely cover with water Cook until fruit is tender Strain juice through a jelly bag and measure Bring to boiling point and add three-fourths three cup of sugar for each cup of Juice Boil rapidly to jelly stage dip spoon into syrup As the boiling mass nears the jellying point it will drop from the side of the spoon poon in two drops When almost done im im- LYNN CHAMBERS CHAMBERS' MENU I Creamed Potato Salad I Sliced Ham Tomato Wedges Carrot Sticks Biscuits with Currant Jelly Melon Beverage Recipe Given merse in the boiling j jelly two or three rose geranium leaves These wilt wiIt quickly and give off their flavor Tint with rose vegetable coloring Pour into sterilized jelly glasses classes and paraffin at once HERE ARE TWO PERFECT berries for jelly making You'll be delighted with their fresh fruit flavors and beautiful colors Currant Jelly Select currants that are not over over- ripe Remove leaves but do not stem Mash with potato masher Add one-half one cup of ot water to each two quarts of berries Cook 10 minutes stirring frequently Strain through jelly bag Use three- three fourths cup sugar for each cup of juice Heat juice add sugar and stir until it dissolves Cook until the syrup sheets of off the spoon Seal in hot sterilized glasses Red Raspberry Jelly Makes 12 ounce 6 glasses 3 quarts red raspberries 7 71 2 2 1 cups sugar 1 bottle pectin Thoroughly crush raspberries place in jelly bag and squeeze out juice There should be four cups Heat juice add sugar bring to boiling stirring constantly Add fruit pectin Bring to a full rolling rolling roll roU- ing boil boil one half minute Remove Remove Remove Re Re- move from heat skim seal in hot sterilized glasses HERE ARE TWO very special recipes which you will enjoy having having having hav hav- ing for they are perfectly delicious and make wonderful accompaniments ments to any meal breakfast lunch lunchI or dinner Deluxe Delute Strawberry Preserves 2 pounds capped berries 4 tablespoons lemon juice 5 cups sugar Mix berries with sugar Let stand three to four hours Place over low heat hea t until simmering point is reached Add lemon juice Boil rapidly for 10 to 12 minutes or until berries are clear and the syrup thick Cover and let stand over r i E t J J if iffa fa ti Berries which are making their appearance now should be converted into jams and jellies before they get too ripe night Pack cold into hot jars and process 15 minutes at simmering in hot water bath If youre you're making watermelon rind preserves do so at the early part of the season for the rind is thicker on watermelon Watermelon Rind Preserves 2 pounds watermelon rind 1 tablespoon ground ginger 4 cups sugar 2 lemons 2 quarts of water Cut off all green peel and pink part Then cut rind into one-inch one squares Soak two or three hours in lime water Freshen in two or three more changes of water Sprinkle Sprinkle Sprin Sprin- kle ginger over rind Cover with water and boil one and a half hours Drain and drop into cool syrup made with sugar water and lemon juice of one lemon Boil gently one hour Add second lemon sliced thin Continue boiling until the rind is is tender and the syrup thick If syrup gets too thick before rind is is' is tender add a little more water Let stand several hours Pack into hot jars and process in a water bath for 15 minutes at simmering tem tem- Released by Features |