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Show ss -7-5 ; - f: ?: s-' .": r:-, v. I . - - A' .V f: .v -v 5 - - " ' - I :t "f f , U's Time fo Turn Luscious Berries tafo Tender JsIIies 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, flavor-fresh, delicately tinted jellies 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 are tender and more colorful, and there is less chance of error. If you have fruits and berries with small pectin content of their own, LYNN CHAMBERS' MENU Creamed Potato Salad Sliced Ham Tomato Wedges Carrot Sticks Biscuits with Currant Jelly i Melon Beverage Recipe Given I from the side of the spoon in two drops). When almost done, immerse im-merse in the boiling jelly two or three rose geranium leaves. These wilt quickly and give off their flavor. Tint with rose vegetable coloring. Pour into sterilized jelly glasses 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- j ripe. 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 three-fourths three-fourths cup sugar for each cup 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 Raspberry Jelly (Makes 12 6-ounce glasses) 3 quarts red raspberries 7 12 cups sngar 1 bottle fruit 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 roll-ing boil; boil one-half minute. Remove Re-move from heat; skim; seal in hot sterilized glasses. HERE ARE TWO very special recipes which you will enjoy having hav-ing for they are perfectly delicious and make wonderful accompaniments accompani-ments to any meal, breakfast, lunch or dinner. Deluxe Strawberry Preserve 2 pounds capped berries 4 tablespoons lemon Jnice 5 cups sugar Mix berries with sugar. Let stand three to four hours. Place over low heat 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 I t 1 T - - L ' When making jams aud Jellies, assemble your equipment and materials before you begin cooking cook-ing the fruit. use a commercial product for quick work. You'll save color and flavor as well as time and energy. For fruits and berries that have a naturally high pectin content, use small batches and cook quickly to have a perfect product. IF 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 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; Youngberry and rhubarb Here is the recipe for jelly made from any of the above combinations: combina-tions: 3 cups juice 4 cups sugar 1 box powdered fruit pectin To prepare juice, crush thorough-' r " I i ' f .1 V- ' I i. - i f n i : - -y , x ly 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 three-or four-quart saucepan and place over hottest fire. Add powdered fruit pectin, mix well and continue stirring until mixture comes to a hard boil. Pour in sugar at once, stirring constantly. Continue stirring, stir-ring, bring to a full rolling boiL and boil hard one-half minute. Remove Re-move from fire, skim and pour quickly into seven six-ounce glasses. Paraffin hot jelly at once. ARE YOU FOND of unusual jellies? jel-lies? Here's an old-fashioned one with a lovely and unusual delicate flavor: Rose Geranium Jelly Select tart, sound apples. Wash and cut 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 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 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 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 gTonnd ginger 4 cups sugar 2 lemons 2 quarts of water Cut off all green peel and pink part. Then cut rind Into one-inch squares. Soak two to three hours In lime water. Freshen in two or three more changes of water. Sprinkle 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 tender and the syrup thick. If syrup gets too thick before rind 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 temperature. tem-perature. Released by WNU Features I LYNN SAYS: Pointers Will Help You In Making Jams, Jellies Broken fruits may be used for making jams, but at least a portion por-tion of the fruit should be underripe. under-ripe. Overripe fruits and berries lack pectin, and some pectin Is necessary to make the mixture "jelly." "jel-ly." It's a good idea to cook fruits and berries slightly before adding the sugar to give the pectin substance a chance to develop. , Jam is a highly concentrated mass that will burn easily unless care is taken. Stir the mass from the bot- j torn to prevent burning. Cook briskly but watch carefully. Don't let it simmer carelessly for hours if you want to protect flavor and color. The best jam Is made when you do not add too much sugar. When you are not using a commercial pectin, the rule is three-quarters of a pound of sugar to one pound of fruit. |