Show 14 i 1 A 0 4 A its ts timo time to turn luscious berries into tender jellies WHEN ORCHARDS are covered with snow mow and vineyards no longer are bursting with their luscious berries the best way to bring them back to the table la is to serve flavor fresh delicately tinted jellies made from the tha 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 tor for the next year sort out your canning supplies buying any necessary equip equipment men before you start the tha work when you make jellies and jams try to work wl with th small batch batches es only it seems to take less time but fa far more important than that the results are better the jellies ere are tender and more colorful and and there Is less chance of error it if you have fruits id and berries with small email pectin conte content nt of ther own 1 1 1 4 G I 1 ll 11 0 1 1 0 1 I 1 1 L sp when malan jims and jellies assemble your equipment and materials before you begin cooking the fruit use a commercial product for quick work save color and flavor as aa well as time and energy for fruits and berries that have a naturally high pectin content use small email batches and cook quickly to have a perfect product IF YOURE STARTING to make jelly now the following fruit and her berry ry combinations are ar excellent for appetite appeal they are also in season la in most parts of the country so 0 o that you can make them readily 1 blackberry and rhubarb 2 boysenberry and rhubarb 3 dewberry and rhubarb 4 and ana rhubarb 5 raspberry and rhubarb 6 0 Youn berry and rhubarb here is ii the recipe for jelly made from any of the tha above combinations 3 caps balce 4 cups cup sugar 1 box powdered fruit pectin to prepare juice crush thoroughly or grind about one quart of fully ripe berries cut into one inch lengths do not peel about one pound of rhubarb and put through food chopper place fruits in jelly bag or cloth and squeeze out juice measure sugar and set aside until needed measure juice into a three or four quart saucepan and place over hottest flie fire add powdered fruit pectin mix well and continue stirring until mixture cornea comes to a hard boll boil pour to in sugar abonce at once stirring constantly continue stirring bring to a full rolling boll and bou boll hard one halt half minute remove from tire fire skim and pour quickly late into s seven e v e n six ounce glasses classes paraffin hot jelly at once ARE YOU FOND of unusual jellies heres here an old fashioned one with a lo 10 lovely vely and unusual delicate flavor rose rosa geranium jelly select tart sound apples wash and cut oft off blossom ends do not net remove peeling or cores core cut into quarters arid and barely cover with water cook until fruit is I 1 tender strain jules through a jelly bag and measure bring to boiling point and add three fourths cup of 0 sugar for each cup of 0 juice boll rapidly to jelly stage dip spoon into syrup As the boiling mass nears the jellying point it will vall drop LYNN SAYS pointers pointer will help you ton in elda jams jama jellies broken fruits may lie be used need tor for making jams but at least iet a portion of the amit should be der overripe fruits fruit and berries lack pectin and some pectin li is necessary to make the mixture jelly its it a good idea to cook erwis and berries slightly before the sugar lugar to gi eh the pectin substance a chance chanc to develop LYNN CHAMBERS MENU creamed potato salad sliced ham tomato wedges carrot sticks biscuits with currant jelly melon beverage recipe given from the tha tide side of the spoon in two drops when almost done immerse to in the boiling jelly two or three rose rosa geranium leaves these wilt quickly and give off their flavor tint with rose vege vegetable coloring pour into sterilized jelly glasses and at once HERE ARE ABE TWO PE PERFECT berries for jelly making be delighted with their fresh fruit flavors and beautiful colors currant jelly select currants that are not overripe remove leaves but do not stem mash with potato masher add one half cup of water to each two quarts of berries cook 10 minutes stirring frequently strain through jelly bag use usa three fourths cup sugar tor for each cup ot of juice heat juice add sugar and stir until it dissolves cook until the syrup sheets off the spoon seal in hot sterilized glasses red ras raspberry aberry jelly makes 12 G ounce glasses S 3 quarts red raspberries rasp berries 7 12 cups caps sugar 1 bottle fruit relt pectin thoroughly crush raspberries rasp berries place in jelly bag and squeeze out juice there should be four cups cupa heat juice add sugar bring to boiling stirring constantly add fruit pectin bring t to a full rolling ll 11 boil boll boil one halt half minute remove from heat skim seal in hot r sterilized ie glasses HERE ARE TWO very special recipes which you will enjoy having for they are perfectly delicious and make wonderful accompaniments accompaniment to any meal breakfast lunch or dinner deluxe strawberry preserves preserve 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 beat until simmering point Is reached add lemon juice boll boil rapidly for 10 to 12 minutes or until berries are clear claar and the syrup thick cover and let stand over berries which are making their appearance now should be converted into jams and jellies before they get too ripe night rack pack cold into hot jars and P roces IS 13 minutes at simmering in hot water bath if youre making watermelon rind preserves do da so at the early part of the season tor for the rind is thicker on w watermelon ater melon watermelon rind bind preserves 2 22 pounds watermelon rind 1 tablespoon ground ginger 4 cups cupa sugar 2 lemons 2 quarts of water cu cut off all green peel and pink part then cut rind into one inch squares soak two to three hours bourg in lime water vater freshen in two af ora three ee more changes of water sprinkle ginger over rind cover with water and boll one and a halt half hours drain end and drop into cool syrup made with sugar water and lemon juice of one lemon boll boil gently one hour add second lemon sliced thin continue boiling until the rind Is ii tender and the syrup thick if syrup gets get too thick before rind la is tender add a little more water let stand several hours pack into hot fiot jars and process in a water bath for IS 15 minutes at simmering temperature pera ture d by br VW fettie jam Is a highly concentrated mass masi that will bum easily unless care Is taken stir the mass from the bottom to prevent burning cook briskly but watch carefully dont let it simmer carelessly for hours if you want to protect flavor and col color the best jam Is made when you do not add too much sugar when you are not using a commercial pectin the rule ii 11 three quarters of a pound of c sugar nger to one ipoung pound d ol 01 fruit |