ea es wi OM = R ES ERV ER S* HANDB 00 boy a 4

2 “allowing ¥ pod sugar to I pound fruit. Boil to jam stage after sugar is added. .
| _ Pour into sterilized glasses and seal when cold. | :

"HEAVENLY We ee |

4 cups diced peaches . = juice and rind of | lemon 4
| cup diced pears _ ‘|. 9 cups sugar ;

_juice-and rind of | orange

Lonibine ingredients and cook till clear and thick. Pour into sterilized ae

a a and when cool seal with paraffin. Gi id cris 114 pints. | | ce ee
‘PEACH OR APRICOT JAM : | | ; 7

| _4 Ibs. apricots or a - 3 Ibs. granulated sugar ao

2 _ 4% \bs. peaches | ee cup water ee

- 2: lemons, juice and rind

| Pare, stone and cut the fruit in quarters. Place in preserving kettle with water
and cook till soft (approx. 25- 30 min.). Add lemon juice and rind and sugar and
cook until thick (approx. 20 min.). A few apricot or peach kernels may be added
a minute or two before the jam is removed from the range. Bottle and seal. Yield:
Six 8-02. jars.

sear, beg
Se pant Oe 5S
overs. :

Note: Skins may be left on sities if desired. When obtainable a small tin
of crabhed. Eminespple may be Substituted for the water.

Marmalades

—— should be clear and sparkling in color with iin slices of fruit sus-
pended through the jelly-like syrup. Marmalades, like jams and jellies, are
made of fruits rich in pectin and acid and there is a large proportion of sugar to the

: amount of fruit. Citrus vibiniag are mostly used for marmalades. ee ae :
4 -2- 3 MARMALADE | rite a.
I grapefruit yee Sugar
2 lemons Water
3 oranges | |

"Wash the fruit and cut in thin slices, then in thin strips. Discard the seeds. Add
21 my cups boiling water for each cup of fruit and allow to stand over-night. In the
- morning boil briskly for 1 hour and 30 minutes ea nig ae Add sugar, using 3% up
Sugar for each cup of concentrated fruit.

Boil until syrup will ye EP any about 5 minutes. Makes 1% to 2 quarts.

- SEVILLE MARMALADE
6 marm. oranges | lemon 1 ordinary orange

Wash fruit and cut in very fine slices. Discard seeds. Measure and for each cup e
of fruit add 114 cups boiling water. Let stand overnight. Boil uncovered | hour. — :
_ Measure and add 34 cup sugar for | cup fruit. Boil till a little of the syrup will Jelly ae
on a cold plate--approxmately 8 to 10 minutes. 4