SEASONABLE JAM RECIPES

New Zealand Listener, Volume 4, Issue 85, 7 February 1941, Page 45

SEASONABLE JAM RECIPES

Red Currant Jelly Take six pounds of red currants, 11 pints of water, and sugar. The fruit should be just ripe. Wash it thoroughly, removing the leaves but not the stalks.

Put into the preserving pan with the water, and place over a very low heat, simmering quietly until the fruit is reduced to pulp. Strain through a jelly bag and allow to drip for several hours. Weigh the juice, put into pan and bring to the boil, then add an equal weight of sugar. Stir until the sugar is dissolved, then cease stirring when boiling point is reached. Boil for five to ten minutes, then test on a cold plate for jellying. When ready, skim, pour into hot jars, and cover at once. Strawberry Jam Four pounds of strawberries, 31 Ibs. of sugar, and the juice of 4 lemons. Stalk the fruit and put it in a preserving pan with the strained juice of the lemons, and let it simmer until the fruit is well cooked-it will probably take about half an hour. Add the sugar, and let it dissolve gently. Then boil the jam steadily until a little sets when eooled on a plate. The colour and flavour are spoiled by over-boiling. Pour the jam into clean, dry jars, and cover when cold, Five Minute Berry Jam This is suitable for red or black currants, as well as for raspberries, loganberries, strawberries, and gooseberries. Six pounds of fruit, 6 Ibs. of sugar (brewers’ crystals may be used) and a pinch of salt. Put the fruit in the pan and sprinkle over it 1 Ib. of sugar, with the salt. Botl for exactly five minutes. Now add the rest of the sugar, and bring to the boil again. Then

boil fast for exactly five minutes, working by the clock. Pour into jats, and when cold it will be a beautiful firm jelly. As before, make sure that the sugar is dissolved before the final last five minutes of boiling.