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Show I o g o o o o o o o o o o QfjVyi Koj Fruit Spreads Will Help Ease Butter Shortage " A ' ' , U i f . 'n&tjmG. X ' - - ' "4, L & When making peach jam, use fully ipened fruit for best in flavor and :olor. The fruit Is prepared as ihown here, by chopping coarsely jefore being added to the other ingredients. Lack of sugar need be no excuse tor not putting up those mouth-vatering mouth-vatering jams nd jellies this . mmmer. If you Bprr. jook far enough ly ihead, these de- l s.?JQbj .ectable fruit flf ' Wy2 :ombinations can f M' t se the means of K iTjT easing up another Jpl ihortage that of Tfts&ffp sutter. W-T 1 1 One of two R'ays may be used for maintaining iie traditional time-honored jam nd jelly cupboard. First of all, the limited sugar supplies can be itretched by using light corn syrup !or sweetening. Or, secondly, fruit ind berry juice may be pasteurized while the season is in full swing, and made into jams and jellies later lat-er in the year as sugar is secured. What about the texture of jellies and jams made of pasteurized fruit and berry juice?. It will not be affected, af-fected, tests show. Color and flavor may not be quite as good, but Is generally fair. When corn syrup is used as a substitute sub-stitute for part of the sugar, the corn syrup should be added to the fruit along with the sugar. If directions direc-tions for the substitution of corn syrup for sugar are followed as given giv-en In the recipe, the jams and jellies jel-lies will set favorably. Also, when corn syrup ia used, the recipe will yield from one to two additional glasses of jam or jelly. Note: The corn syrup designated In the following recipes is white corn syrup. Ripe Peach Jam (Makes about 12 6-ounce glasses) 4 cups prepared fruit cups sugar 2 cups light corn syrup 1 bottle fruit pectin . To prepare fruit, pit and peel about 3 pounds of fully ripe fruit. Grind or chop very fine. If desired, 1 to 3 tablespoons spice may be added. add-ed. If peaches lack tartness, Vk cup lemon juice may be added to the 4 cups prepared fruit. Measure sugar, syrup and prepared pre-pared fruit solidly packed, into a --p. large kettle and f 'lOYv nx we Bring fill". -lUfcX to a boil over the hottest fire stir-&SSfpfj stir-&SSfpfj ring constantly ' aTUs' tsi De'ore anc wnie Wl "i V a hM boilin2. Boil hard ft! 1,, lipjjbi 1 minute. Re- ' " 1 move from fire and stir in bottled fruit pectin. Stir and skim by turns for just 5 minutes min-utes to cool slightly and to prevent floating fruit. Pour quickly into sterile jars or glasses. Paraffin. hot jam at once. Ripe Red Raspberry Jam (Makes about 11 6-ounce glasses) 4 cups prepared fruit Lynn Chambers' Point-Easy . Menus Stuffed Pork Chops Potatoes Au Gratin . Green Peas and Onions Perfection Salad Biscuits Jam Mint Ice Cream Orange Refrigerator Cookies Beverage Recipes Given 4V4 cups sugar 2 cops light corn syrup Vi bottle fruit pectin To prepare fruit, crush or grind about 2 quarts fully ripe raspberries. raspber-ries. Measure sugar, syrup and fruit into a large kettle and mix well. Bring to a full rolling boil over a very hot fire and stir constantly con-stantly before and while boiling. Boil hard one minute. Remove from fire and add bottled fruit pectin. Stir and skim during the next 5 minutes, min-utes, then pour quickly into glasses. Paraffin at once. Ripe Blackberry Jelly (Makes about 9 G-ouncc glasses) 3 cups juice 2 cups sugar 2 cups light corn syrup 1 box powdered fruit pectin To prepare juice, crush or grind about 2 quarts of fully ripe berries (not black caps). Place fruit In jelly jel-ly cloth or bag and squeeze out juice. If the amount does not measure meas-ure to 3 cups, add a little water to the pulp and squeeze out again. Measure sugar and syrup into a dish and set aside until needed. Place juice in a saucepan (3 to 4 quart size). Place over hot fire and add powdered fruit pectvi. Mix J well and continue I Jj stirring until mix- Wr V4 ture comes to a OA tr boil. Pour In sug- tAk ar and syrup and fjf bring mixture to V W? J I r a full rolling boll, while continuing to stir. Boil hard Vi minute. Remove Re-move from fire, skim, pour quickly. Paraffin hot jelly at once. Those of you who have enough sugar to spare will enjoy these cherry cher-ry preserves which are such an excellent ex-cellent accompaniment to meats, fowl and other main dishes. Cherry Preserves. Use from to 1 pound sugar to each pound of fruit depending upon the sourness of the cherries. Mix cherries with sugar; let stand overnight. over-night. Heat slowly to boiling. Boil rapidly 15 to 20 minutes, or until cherries are tender. Let stand until cold. Pack cherries into hot, sterile jars. Boil syrup until thick. Pour hot syrup over the cherries; seal at once. :; ''--sA; 1 Level measurements are essential to jam and Jelly making. When sugar sug-ar and corn syrup are used, they are added to the fruit together. Dali sugar and half syrup are advised for best results. Honey is a good sweetener witb some types of fruits. Here are two good delicacies for your wintei spreads: Plum Butter. 5 pounds plums Iloney Wash plums and remove all blem ishes. Place in kettle and just cove) with water. Cook until tender anc then put through colander to removi pits and skins. Measure pulp anc add cup honey to each cup a plum pulp. Return to fire and cool until thickened. Seal in sterilizec jars. Sweet Apple Pickles. 2 cups honey 1 cup vinegar 2 inches stick cinnamon 6 whole cloves Apples Combine honey, vinegar an spices. Have ready 8 to 10 cup quartered apples (pared or not, a preferred). Cook 2 to 3 cups apple at a time in the syrup, handlin them gently so they do not masl When transparent, lift out and plar in a bowl or jar and continue unf all are cooked. Take out spice pour remaining syrup over ap,)le and store until needed These ma be served with chicken or turkej meat loaf, roast pork or baked nan Released by Western Newi.uer Union |