MORE JAMS AND JELLIES

New Zealand Listener, Volume 9, Issue 234, 17 December 1943, Page 29

MORE JAMS AND JELLIES

ing description of how in 1940, the women’s institutes and allied societies in England were asked by the Government to "save the fruitcrop." They were given the necessary sugar-£ 1400 worth-and 1600 tons of surplus fruit were pulped, canned and jammed. Not a penny was paid to the workers, and they all offered to do it again every year-and have done so. They worked in schools, barns, garages, manor-houses and farm-kitchens, and with every kind of equipment, from the latest electric down to old oil stoves. Pulping We, too, must save every scrap of fruit. Do not forget the pulping method. It is the simplest way of saving fruit, uses no sugar, and the pulp (properly sealed), will keep until it is convenient to make it up into jam, chutney or sauce, It is also nice to use for pies or tart-fillings. Fruit that is not quite up to the standard for bottling may be used for pulping, so long as any bruised or damaged parts are cut away and only the good pieces used. Method Prepare the fruit if mecessary, by peeling or halving or slicing. Berries need only be washed. Put into preserving pan with just enough water to prevent fruit from burning. Soft berry fruits and tomatoes should be crushed against the side of the pan to draw sufficient juice to commence the cooking; then, as the fruit heats, the juice will run freely and no water is required. Cook fruit till quite soft and pulpy. Pour at once into hot jars, fill to overflowing and seal immediately. If any pulp or seed is spilt on the rubber ring or the top of the jar, see that it is wiped off before sealing, otherwise the seal will not be perfect. To make doubly sure, many people place the seaied jars in a vessel of hot water which completely covers the jars, and continue boiling for 15 minutes. If the jars have been well sterilised, however, and the boiling pulp is filled in to overflowing, and the rubber and lid immediately fitted tightly on, the pulp should be perfectly safe. Plum and Raspberry Jam Cover 3lb. red plums with water, boil to a pulp, strain through colander. Put 7\ib. good, sound raspberries in preserving pan, add plum pulp, cook fruit for a few minutes, and slowly add 10lb. sugar. Add pinch of salt. Bring to boil, and boil quickly for approximately 30 minutes. Christmas Plum and Strawberry (or Loganberry) Boil 4lb. Christmas plums in 2 cups water till tender. Press through colander. Add 2 punnets of strawberries and 6lb, warmed sugar. Boil hard till it will setabout half an hour. Plum and Black Currant Jam Four pounds plums, 3lb. black currants, 2 pints water. Boil till soft, then rub through colander. Put into pan, bring to the boil, slowly add, 7lb. sugar and boil 40 minutes, or till it will set. Raspberries can be done the same way. ] HAVE read lately a most interest-

Black Currant Jam Put 3lb. currants in pan with 1% pints boiling water. Boil 10 minutes, then add 434lb. sugar, and boil about 10 minutes. Test before taking up. Raspberry or Red Currant Jam Pick over fruit, wash and weigh very gently. Don’t leave in the water. Drain, put into preserving pan, and crush a few to start the juice. Bring to the boil quickly, and add an equal weight of sugar. When dissolved, boil rapidly till it will set-eight to 10 minutes. Red currants may be strained before adding sugar.

Raspberry and Rhubarb Jam Four pounds raspberries, 8lb. sugar, 6lb. rhubarb. Cut up rhubarb small, sprinkle with sugar, and leave all night. Bring to boil next day, and cook till soft. Add the raspberries, and boil till it will set when tested. Strawberry Conserve Six pounds strawberries, 6lb. sugar, 14% pints red currant juice or gooseberry juice. Put strawberries in a basin, sprinkle with half the sugar, and leave till next day. Put gooseberry juice in pan with rest of sugar and juice from strawberries. Boil eight to 10. minutes, stirring all the time. Then add strawberries, and boil till set-about 20 minutes. Skim. Fill warm jars. Cover when cold. Whole strawberries in a heavy jelly.