RECIPES FOR JAM AND PRESERVED FRUIT

Ashburton Guardian, Volume VII, Issue 1788, 13 March 1888, Page 3

RECIPES FOR JAM AND PRESERVED FRUIT

Tho follo'sinfi;, clipped from an I xchange. may bo U3cinl to some of our bdy mndors : —

Ap: icot Jam - Take 3 b of fresh sound apricots, halve them and take out tho e'.nnos. Thoy phou'd bo ripe enough to halve with the fi-agora.. Pisce them m a deop dinli, and axtbv ever thorn lib of fiaaly-aifted ea^ar. Lit thorn remuiu for oi^ht houra. Then ptac-j th<?rn wi h the syrup that will hivo oi z id from them m a preserving p xn, add a f ..»w koruola blauc'iod and Blicad, aud anot' er pound ond a half - f sugar. L>t them boil very gantry, anrl when done, put thorn int i j »ra and cuver c'oae'y with gtrnmod pvper.

Apuioot Rlamaladb. — Peel, quarter. *nd Btuna 4n of ripe apricotp, and pa* thorn into a preserving pan withoat either water or snga>', ana les them boil gendy, stirring continually until the fruit is redacea to apu p. Th.-v add 31b of sugar uud a few of the kernels blanched v.'id halved, aud boil once more. Put iato j .ra and cover a* before. T.ma to boil with fug*r, about 20 roinutea.

Prkskrvbd Pineapple — G~eat C3ra rauat be taken In choo-iog tho frui* to Bocare it perfectly enatid and fully ripe, ■wifhout being ii tho least decayed. If the fleah round th« B^nlk lookn mouldy or dak the frail should not be preserved. P'.re them and take nut tho eyes. Out •hen Into slices a third of an iach thick. For every pound of fruit thm weighed, fter being pared, take a Donnd of Io»f *\;g*r and a email t.iacupful of vra or. Dissolve tLe BUi>ar m the water, skim carefully, and boil uutil it forma a clear xyup. Pot m the Blicea of plno, and bni. .»«ntly until thoy lonk bright and cle*r Pat the preserve Into jars, cover cljbo!j ; , <»nii ptoro m a co<>l d'y pixce.

Pineapple Jam — Weigh tha pine applua, than akin and oye them, and cv» them into ihia bHcs, B ill It till co k<'d m bs much water as will bar' ly cover it, md add a littl<> Bug^r.. Rub it through v si've. Tikt^ Jb of ouijar to lib of fruit. Boil this with tho piuonpple wnter to a clear thick syrnp, add the fruit pulp and str <>VT the fire till done.

Plum Jam. —^preud the plmna out after (he et n >>< hav^ been removed on large dishes, ppriuk'o over them 'hree pouo'ia of naj>%r to every 41b of f uir,, a;jd let them ri'tnnin 24 hours. Put, t-iein into a pr^servin^ pan and br<n/ them gently to the boil, Bt'rrin«f thorn with a woodt n pp on t(j keep them frutn burning. C*refu ly remove thaieoutn as it rises, and aftcrvr^rda boil fiem quickly for a quarter of an hour. If liked a tow of tho mones can be cricks and the kernels peeled tdJed to the j m two i»r three minutes bff >ro it is taKen from th« fire ; wlum the j t'» sotn aid the piumi are tpuHor i< )b si ffij'entiy boiled

Damson Jam. -B>il them 40 m'tntee w h vi tu^at, > lieu Bitumen and ekim 15 minut'3 wl'h bot eo^ar lo p'-und of d^m^ona. Put into puts and cover as usn -I.

' Apjpi-K Jklly — dimmer 7 b of apples ■itid KBVtn pints of vv»ter until iha appltiK arb o iff. Scram them (but d> no pquo- zi i horn) two or thr«-e ilunts, ontil qait^ olear, *ud then mix m the ju cc of two lemon* mid « p aod of lof-ou^ar to every pint '.f Tq-nd B iil vi. til it becomes s iff. If r By c.it'flk' d apples are used the j illy Will he bright red. The apples should not be pß>-Hfl, but W' II rub^od «vi»h cloth.

Pi<EBERVi"G Kkcit.- Fi 1 the ordinary wid- uuuu hod fruu.-ooit es wi-Ji eouud fni t; t»nd >ho ouyhly ahake down bo th-.t he bott t'B bIhII held ai mu^li ns possib c. Mil , fi mly fix. a board h. zlz'ntally m a c"ppor, mi which BHt tho b>t'le3 of fral> ; pour cold vviiter into the Cupper till i' reaches to within a'-oull^mof the months of thu bottles. Now light ihe Ore und allow the water to heat gradually As noon i.a the water begins to bull tie fruit will ehrliik ; when it bus ahrank about 2in take the bottles out of the copper, and fill them nearly to the top with boiling water, taking oare that no fruit fl tats ; pour on the top about a tablospoouful of strong spirit, then cork down tlyhtly and sea 1 , firat dipping tho lower «nd of the cork into tho spirit. Bladder may be ";nbatituted for cork and sealing wax It is essential that the final closing should be o tmple'ed nhtle the bottles are hot. I a c ipper is inconvenient, the boiling may be done iv a saucepan of the nqaisite depth over tho fire, but the bottles must bo prevented from touching the saucepan by meauti of straw. By adopting this

nethod, a good aapply of fruit, perfeot m iiivor and bright m olor, can be outained.