Stretching Raspberry Jam
Dear Aunt Daisy, In The Listener of February 18-24, E.M.K., of Epsom, inquired re "stretching" raspberry jam. Having "stretched" mine of last year to double the raspberry weight without folk being aware of
a foreign taste, I thought you may be interested in my experience. I used plain ordinary vegetable marrow! With the raspberry pulp (I had 121b.), I put the same amount of marrow, boiling the matrow a little before adding the fruit. Then I proceeded as for ordinary raspberry jam. The result was very satisfactory and successful-the flavour perhaps slightly weaker, but not noticeably so; and as I said before, nobody has been aware of any strange flavour. I used marrow with blackberry, peach and nectarine jams, too, but used about onethird of total fruit weight as marrow. The result in each case was successful. Trusting the above hint mav nrove a
help to others,- —
J.
H.
(Taranaki).
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460510.2.50.3.3
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New Zealand Listener, Volume 14, Issue 359, 10 May 1946, Page 27
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153Stretching Raspberry Jam New Zealand Listener, Volume 14, Issue 359, 10 May 1946, Page 27
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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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