Salt in Jam-making
Dear Aunt Daisy, I would like to tell you that I have made all my jam by that "salt and half sugar" recipe this year, and it is a wonderful success. My hysband would rather have it than full sugar. I use 1 teaspoon salt to 4lb. fruit, and %41b. sugar to IIb. fruit. Another thing: I had one quart bottle of peach jam left over from. last yeaf, and as it was very thick, it wasn’t popular. So I made some apple jelly (about 4 cups) with salt and half sugar, and when it was nearly ready to set, I put in the peach jam and cooked a little longer. It is really very good. I also did one lot of quince jam this way and it was even more delicious. Hoping this little hint will be useful. -From K-nitting K-nancy.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430422.2.30.3.1
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New Zealand Listener, Volume 8, Issue 200, 22 April 1943, Page 11
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145Salt in Jam-making New Zealand Listener, Volume 8, Issue 200, 22 April 1943, Page 11
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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