MAKE YOUR JAMS NOW

New Zealand Listener, Volume 8, Issue 194, 12 March 1943, Page 11

MAKE YOUR JAMS NOW

E shall need all the home-made jam we can make this year. Here are some good combinations. > Dumpsey Deeley Two pounds of plums, 2lbs. pears, 2lbs. apples, and 341b. sugar to each 11b. fruit. Stew apples and pears in a little water, stew plums separately. When soft, put all in pan with sugar, and cook till a nice colour, and it will set when tested on a cold plate, Elderberry and Blackberry Jam Put equal quantities of blackberries and elderberries in pan, squeeze a few to start the juice flowing, bring slowly to the boil, and boil about 20 minutes, Allow %4lb. sugar to each 1lb. fruit. Add warmed sugar, bring to boil again, and boil till it will set-about 20 minutes, Bottle hot. Crab Apple Jelly Wash crab apples,’ put in pan, and cover with water, Boil till soft, strain through a jelly bag. Put back in pan, bring to boil, and strain again. Bring to boil again in pan, add 1 cup sugar to each cup of liquid, and stir till it boils, but not after. Skim when necessary. Boil till it will set. Bottle hot, and make sure the jars are quite air-tight--more so than for ordinary jam. Plum and Blackberry Two pounds of plums, 5lbs, blackberries, 1 pint water, and 5lbs. sugar. Stew plums and water, add blackberries, boil till soft-about % hour. Stir. Add warmed sugar, stir till dissolved. Boil hard till it sets when tested. Ten minutes before taking up, add a small teaspoon tartaric or citric acid. Blackberry Jam To each pound of fruit allow 14 cup water and 1%4lbs. sugar. Boil fruit and water together for % hour, beat well with egg whisk to break berries, add sugar, stir till dissolved, and boil until it jellies-about 20 minutes to 30 minutes. This makes excellent jam. . Peach Jam Cut up 10lbs. peaches, put over 9lbs. ‘ sugar, and leave all night or 24 hours. Boil up without water till it is tender, and will set when tested. Add the juice of a lemon. -Damson Plum (without stones) Boil 8lbs. damsons with very little water, till tender. Strain through coarse sieve. Add to pulp 6lbs. sugar. Dissolve, and boil till it will set when tested. Bottle and cover at once. Plum and Raspberry Jam, Five pounds plum, 5lbs. sugar, 1 breakfast cup water, 2lbs. of raspberry Jam. Boil the plums and *water till

cooked, then rub through a colander to extract skins and stones. Return to pan and add the sugar, stirring until dissolved, then boil briskly for half an hour, or until it sets. Add the raspberry jam, and boil about another 10 minutes,