TESTED RECIPES
CHERRY JAM. First remove the stones from the cherries then allow Jlb sugar to every pound of fruit and boil very fast for 20 minutes. Add one pint of gooseberry jelly to 31bs of clierries, boil again fast for another five minutes or until it jells when tested on a saucer. It is best made in smali quantities, not more than three or 41bs at a time. Do not use the juice that comes away with the stones as it can he made into a table jelly with a packet of jelly crystals. CHERRY AND GOOSEBERRY JAM. Take 31b a cherries (remove the stones), ilb. gooseherries, 2ilbs sugar. Boil the cherries and gooseherries for 5 minutes, then add the sugar and boil very fast for another 20 minutes or until it jells when tested on a saucer. The juice from the stones must be put in the jam, which also should he made in small. quantities. (Contributed by Mrs A. J. Bale.)
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HBHETR19371207.2.116.4
Bibliographic details
Hawke's Bay Herald-Tribune, Volume 81, Issue 63, 7 December 1937, Page 11
Word Count
164TESTED RECIPES Hawke's Bay Herald-Tribune, Volume 81, Issue 63, 7 December 1937, Page 11
Using This Item
NZME is the copyright owner for the Hawke's Bay Herald-Tribune. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in