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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.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19430422.2.30.3.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 8, Issue 200, 22 April 1943, Page 11

Word count
Tapeke kupu
145

Salt in Jam-making New Zealand Listener, Volume 8, Issue 200, 22 April 1943, Page 11

Salt in Jam-making New Zealand Listener, Volume 8, Issue 200, 22 April 1943, Page 11

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