| Show K yv w isi WM rt IW M M M wo y ilk X lili pl fruit spreads will help ease butter shortage lack of sugar need be no excuse for not putting up those mouth watering jams and jellies this summer it if you look f far ar enough ahead these delectable lec table f fruit r u 1 t combinations can be the means ot oi easing up another shortage that of butter one of two ways may be used for maintaining the traditional time honored jam and jelly cupboard first of all the limited sugar supplies can be stretched by using light corn syrup for sweetening or secondly fruit and berry juice may be pasteurized while the season is in full swing and made into jams and jellies later in the year as sugar is secured when corn syrup is used as a substitute for part of the sugar the corn syrup should bea be added to the fruit along with the sugar if directions for the substitution of corn syrup for sugar are followed as given in the recipe the jams and jellies will set favorably also when corn syrup is used the recipe will yield from one to two additional glasses of jam or jelly ripe kipe peach jam makes about 12 6 ounce glasses 4 cups prepared fruit ys 51 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 if peaches lack tartness 14 cup lemon juice may be added to the 4 cups prepared fruit measure sugar syrup and prepared fruit solidly packed into a large katle kettle and mix well bri bring na to a boil over the hottest fire stirring constantly b before and while boiling boil hard 1 minute remove y t from fire and stir in bottled fruit pectin stir and skim by turns for just 5 minutes 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 4 wi fea cups sugar A 1 K all well when making peach jam use fully ripened fruit for best in flavor and color the fruit Is prepared as shown here by chopping coarsely before being added to the other ingredients x FIX 15 1 1 h aw alp level measurements are essential to jam and jelly making when sugar and corn syrup are used they are added to the fruit together half sugar and half syrup are advised for best results 2 cups light corn syrup vt bottle fruit pectin to prepare fruit crush or grind about 2 quarts fully ripe 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 before and while boiling boil hard one minute remove from fire and add bottled fruit pectin stir and skim during the next 5 minutes then pour quickly into glasses paraffin at once ripe blackberry jelly makes about 9 6 ounce glasses 3 cups juice 2 cups sugar 2 cups light corn syrup I 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 cloth or bag and squeeze out juice it if the amount does not measure 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 pectin mix well and continue stirring until mixture comes to a boil pour in sugar and syrup and bring mixture to a full rolling boil while continuing to stir boil hard minute remove from fire skim pour quickly paraffin hot jelly at once those of you who have enough sugar to spare will enjoy these cherry p reserves preserves which are such an excellent accompaniment to meats fowl and other main dishes cherry preserves use from 34 to 1 pound sugar to each pound of fruit depending upon the sourness of the cherries mix cherries with sugar let stand overnight 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 a once plum butter 5 pounds plums noney honey wash plums and remove all blemishes place in kettle and just cover with water cook until tender and then put through colander to remove pits and skins measure pulp and add vt cup honey to each cup of plum pulp return to fire and cook until thickened seal in sterilized jars released by western wet tern newspaper union |
