JAMS TO STORE

Evening Post, Volume CXXV, Issue 21, 26 January 1938, Page 17

JAMS TO STORE

PREPARE FOR WINTER

' The following is a good recipe i'or banana jam. To a dozen large bananas use the pulp and juice of four large oranges and four lemons, the grated rind of two of the oranges and lemons, and twelve ounces of sugar to each pound of banana, weighed after skinning. Put the fruit juice, rind, sliced bananas, and sugar into a preserving pan. Let the sugar dissolve and then bring to the boil. Simmer for fortyfive minutes. CARROT JAM. To each pound of carrots use a pound of preserving sugar, two juicy lemons, and an ounce of blanched, shredded almonds. Boil the carrots until soft enough to be pressed through a sieve, 'or, preferably, steam them. Put into a preserving pan with the rind and juice of the lemons, the sugar, and almonds. Bring to the boil and simmer for about half an hour, until thick, then pot. If the flavour of ginger is wanted, use half an ounce of bruised root ginger to each pound of carrots, breaking it up well and tying it in a small muslin bag. APPLE MARMALADE. Slice three pounds of cooking apples, add two cupfuls of water, the grated rind of two lemons, and two ounces of grated candied peeL Cook until the apples are tender, then add the juice of the lemons and three pounds of preserving sugar. Boil until thick. PEACH JAM. Soak a pound of dried peaches In three pints of water for twenty-four hours, then drain off the liquid and put it into a preserving pan with three pounds of preserving sugar and the juice of two-lemons. Bring to the boil, then add the fruit and boil until thick, which will be in about threequarters of an hour or more. Dried apricot jam can be made in the same way, but omit the lemon juice and add some blanched almonds shortly before the jam is done.