Show 4 summer slimmer fruits and berries tell Us that its jam time aw 01 Q to make jams jami or jellies select ripe berries end and pick them over carefully so you will have no BO sour lour or bitter taste in the jam wash the berries thoroughly thoro before worthy working with them although its it the fruit or vegetable that keeps keep us ui going on the job from day to day with its vitamins and 1 minerals its lt the luscious fruit jams butters butten or conserves coni erves that lift meals from th the humdrum to th the elegant so homemakers home makert plan to add delight to next winters winter meals if you need a further excuse to make them you may consider them from an economy standpoint tor for jam on the bread or roll will riot not take nearly as much of the eapen live spreads fruits end and berries berr lei this season are among the best and 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 quantity 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 blaeberry apple butter 2 quarts blueberries 2 quarts apple pulp 2 quarts sugar I 1 tablespoon taMe spoon ground spices spice 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 f spices apices until thick pour hot into sterile jars and process 10 minutes in n a hot water bath cantaloupe peach each conserve 4 cups diced dicea cantaloupe canta loup 4 cups diced dicea peaches peache 9 0 cups caps sugar 4 tablespoons table lemon juice teaspoon nutmeg cup blanched almonds 14 teaspoon salt cook cantaloupe and peaches together tor for 20 minutes add sugar and lemon J juice cc boll boil rapidly until thick add nutmeg nuts and salt pour boiling 0 ailing hot into sterilized jars 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 boll boil until thick and pour into hoi hot sterile jars seal at once conc concord 0 rd grape and plum jam m hakes akes 10 6 ounce glasses 4 cups prepared fruit 7 cups sugar M bottle fruit pectin to prepare fruit slip skins from 1 pounds fully ripe grapes bring pulp to a boll boil and simmer covered tor for 5 minutes remove seeds deeds by putting through a sieve seve chop or grind skins and add to pulp pit but do not peel about 1 pounds of fully ripe daisor plums cut into small pieces and crush thoroughly add vt 34 cup water bring to a boil cover and simmer IS 15 minutes combine fruits measure sugar and prepared fruit into a large larg e saucepan filling up last LYNN SAYS keep on your tour toes when making jelly how do you kno know when jelly meets specifications it is clear tender and sparkling it has retained its fresh fruit or berry flavor it holds its shape when turned from the glass but Is soft enough to be spread with a knife for jelly its preferable to use containers that have a wide enough mouth from which to slip the jelly on a plate LYNN MENU breaded pork chops chopi applesauce candled candied sweet potatoes vegetable salad butterscotch pudding B beverage average 1 cups with water if necessary mix wen well bring ton to a full tolling rolling boil over hottest fire stir constantly before and while boiling boll boil hard bard I 1 minute remove from fire and sur in fruit pectin stir and nd skim by turns tor for a 0 minutes to cool slightly and prevent floating fruit pour quickly and top with paraffin at once blackberry jam jain J W cups prepared fruit 1 W cups sugar augir I 1 box powdered fruit pectin to prepare the fruit crush completely tely ely one layer at a time about 2 quarts of fully ripe blackberries it if desired sieve half of pulp to re move ov some lome of the seeds measure berries into large saucepan to make the jami measure sugar and set aside place saucepan with fruit over hot fire add powdered fruit pee pectin tin and stir until mixture comes to a hard bou boil at once stir in sugar bring to a full rolling boll boil and boll boil hard I 1 minute stirring constantly remove from heat beat skim ladle quickly into glasses paraffin at once true marmalades are really soft fruit jellies lel lles and are wonderful to use for spreads when lunch box problems come up during fall fail and winter have a few choice jars on hand to take care of the situation cherry raspberry conserve scups S cups pitted cherries acup 1 cop chopped pineapple acup 1 cup raspberry pulp 4 cups sugar run hun cherries and pineapple through food chopper add rasp berries which have been thoroughly crushed and sugar heat slowly un tin til sugar dissolves then boll boil rapidly until thick pour into hot sterilized jars and seal at once when you make jam or jelly iva its a good idea to check and prepare the jars in advance get some help with the fruit or berries if its at all pored possible have all ingredients g 1 measured out before you start cooking a as you win will in have to be right on the spot to watch out for scorching with these tips in mind the preparation will take on oil a simplicity you never dreamed possible cherry marmalade 2 oranges I 1 quart pitted cherries i 4 tablespoons lemon juice W 2 cups sugar run oranges through food chopper cover with water and boll boil until soft cool add cherries lemon juice ton can put jams and jellies to use this summer by making light sandwich refreshments from them to serve with cooling fruit juices juice fruit juices also may be canoed cannee for or later use as jelly and sugar boll boil to jellying point pour 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 after stemming and cleaning crush currants cook slowly until juice flows flow freely add raspberries rasp berries and heat slowly to boiling add sugar and stir until dissolved boll boil rapid ly to jellying point pour quickly into hot sterile jars and seal with paraffin at once note the currants are cooked longer than the raspberries rasp berries because bee a u ose they are more firm and do not lose 1 color as quickly as the more delicate fruit ita leased by western newspaper union test for acid by testing tasting if it lacki add some lemon juice fully ripe fruits make the tastiest nastiest tast iest jellies but most of these have insufficient 5 pectin to maki make jelly it is best to use one half ripe berries and one half not so ripe ones if you like a spiced jelly dro drop P a bag of mixed spices into the jul juice c while it is first cooking use wide bottomed pans tor for cooking the jelly so that the juice will cook quickly and not lose too much of its iti color while cooking |