JAMS OF FRANCE

Wairarapa Times-Age, 16 May 1938, Page 5

JAMS OF FRANCE

SOME SIMPLE RECIPES. Perhaps some 'of the simple jam recipes which are used a great deal in France by housewives may be helpful to others who like variation where jam is concerned. Banana Jam.

One and a half lb bananas, 21b ripe pears, jib apples, 21b sugar, 1 lemon and l-pint of water.

Weigh fruit after peeling and cut it into small pieces. Put into preserving pan, water, pears, apples, half quantity of sugar, juice of lemon and rind of lemon thinly pared. Bring to a boiling point, add gradually bananas and remaining sugar. Boil for one hour, skim, remove lemon rind, then pour into jars. Novelty Jam. One cup prunes, 1 cup raisins, 1 cup cold water, 1 cup crown sugar l-3rd cup vinegar, Iteaspoonful cinnamon, J-teaspoonful cloves, J-teaspoonful allspice, J-cup chopped blanched almonds.

Soak prunes and .raisins over night in cold water. In the morning cook in the same water until prunes are tender. Take stones from prunes and cut prunes in small pieces. Add the sugar, vinegar and spices and cook for about 40 minutes. Add almonds and boil five minutes. Pour into sterilised glasses and cover while hot. Breton Jam.

Take a large swede, a large ordinary turnip and 1 lemon, 2 teaspoonfuls ground ginger. Boil the turnip and swede together until tender. Then take out the vegetables and mash them, add the lemon juice and grated rind of lemon and the ginger. To every lib of vegetable pulp allow Jib of sugar. Put into preserving pan, boil until the jam sets after about half an hour’s boiling. Carrot Jam.

Three lb carrots, 31b sugar, 1 lem : on, loz bitter almonds, 2 tablespoonfuls brandy. Weigh 21b young carrots, wash and scrape them, and cut them into thin slices. Put them in a saucepan in enough water to cover them and simmer till soft. Rub them through a wire sieve. Weigh the pulp and put it in a preserving pan. Weigh out the sugar, allowing 11b of sugar to every

11b of pulp. Boil the jam for five or six minutes, stirring it and removing the scum as it rises. Then put the pan on one side and when the jam is cold stir in the grated rind and the juice of 1 lemon, the blanched and chopped almonds and the brandy. The latter is necessary if the jam is not for immediate use, in order to prevent it from getting mouldy.

Marrow Cream. Five lb marrow, 31b sugar, Alb butter. juice and rind of 4 lemons. Peel and core the marrow, steam

other ingredients till tender. This cream is very delicious in pastry.

Pineapple and Tomato Jam. Slice up 41b of green tomatoes, and put them in a preserving pan. Then simmer till reduced to a pulp and add 31b of sugar. When the sugar has melted open a small tin of pineapple chunks. Cut each chunk into three and add to the tomato jam and then add the juice. Cook till it is soft, and add loz of isinglass. When this has been dissolved pour into pots and cover when cold.