SEASONAL JAMS

New Zealand Listener, Volume 8, Issue 186, 15 January 1943, Page 15

SEASONAL JAMS

and here are answers to many recent requests for recipes. Remember that if you haven't enough sugar-or time-to make up into jam all the quantities of different fruits which get ripe all together, and have to be preserved at once, you can always "pulp" them. This is done by simply boiling the fruit with just sufficient .water to prevent burning, Butter the preserving pan first. Fill hot jars to overflowing with the boiling pulp, and seal airtight immediately. If you are sealing by the hot fat method, leave half an inch for this on top of the fruit, and paste over with 2 thicknesses of paper, thoroughly covering with flour and water paste, Imperfect fruit may be used for pulping, by just cutting off the bruised parts, but the fruit must not be over-ripe or fermenting. Black Currant Jam Cut and stew some rhubarb and strain as for jelly. To every ilb. of black currants allow 1142 breakfast cups rhubarb juice and 1'%4lbs. sugar. Boil currants and juice together for 10 minutes, add sugar, stir till dissolved, and boil for 5 minutes. Test before taking up. Black Currant Jelly To every ilb. fruit allow ilb. sugar and % pint water. Boil water and sugar for 10 minutes, then add the fruit, including stalks and a few leaves. Boil for 10 minutes. Strain and bottle. The full flavour of the black currants is retained in this way, and the jelly sets beautifully. Test before taking up. Red Currant Jam Pick over currants, put in pan, crush a few to start juices, Bring to the boil. Add equal quantities of sugar, dissolve, boil till it will set. Strain if liked. Red Currant Jelly Six pounds red currants, 144 pints water. Wash fruit thoroughly, remove leaves but not stalks. Simmer fruit with water over low heat, until fruit is reduced to pulp. Strain through jelly bag, and allow to drip for several hours. Weigh the juice, put into pan, bring to the boil, then add an equal weight of sugar. Stir till dissolved, ther boil 5 to 10 minutes, till jelly will set when tested, Skim, and bottle hot. Plum Jam Boil 3lb. plums and 1 pint water. Allow 1%lb. sugar to each 1lb, fruit, and boil till the juice will set when tested. Plum and Black Currant Jam Four pounds plums, 3lbs. black currants, 2 pints water. Boil till soft, then rub through colander. Put into pan, bring to the boil, slowly add 7lbs, sugar, and boil 40 minutes, or till it will set. Raspberries can be done in the same way. Peach Jam Three-quarters pound sugar to Ilb. *rift. Peel and slice the peaches, put in enamel basin, add half the ar end leave all night. Next a is now in full swing,

till peaches are tender, and add rest of the sugar. Boil rapidly till the jam will set when tested. Nectarine Jam Six pounds stoned nectarines, 414lbs. sugar, 2 cups water, juice 2 lemons, 1 dessertspoon butter, and kernels of about quarter of the fruit. Wash, but do hot peel the fruit, remove stones, cut into pieces. Put into pan with water, butter, lemon juice and kernels, Boil till soft. Add warmed sugar in portions of about 1lb. at a time. Boil, stirring well. Should take about 1 hour-test it then. Three Fruit Jelly Two pounds black currants, 2lbs. red currants, 1lb. raspberries, Put into pan with just enough water to cover. Bring slowly to the boil, simmer gently till thoroughly cooked, Put in jelly bag, leave to drip all night. Next day, put cup for cup of sugar (1lb. sugar to each pint juice). Bring quickly to the boil when the sugar is dissolved, and boil slowly for 15 minutes, or till it will set. Marrow Jam Three pounds vegetable marrow, 3lbs. sugar, loz. ground ginger, 2 lemons. Peel marrow, remove pips, cut into pieces about 2 inches long. Put into pan. Add strained lemon juice and rinds cut finely. Add sugar and ginger tied in a muslin bag. Boil until clear and soft-~_ about 1 hour. Seal cold. a