ROYAL GRAPE JAM

2 lbs. ripe
Concord grapes
1 cup water

Y% cup lemon juice

2 lbs. ripe pears

(about 6)
3¥%2 cups sugar

Wash grapes, separate skins from
pulp. Cook pulp in water until soft,
sieve to remove seeds. Combine pulp
and skins, measure (should be about
3% cups fruit.) Pare pears, slice. Add
pears, sugar and lemon juice to grapes,
mix to dissolve sugar. Simmer until
thick, about 30-40 min., stirring fre-
quently. Seal in hot sterilized glasses.
Makes four 4-oz. glasses.

PLUM AND APPLE JAM

2 lbs. plums 1 lb. tart apples
(red Santa Rosa) 1% cups sugar
Wash and quarter apples. Add ¥2 cup

water to prevent sticking. Cook until

soft and pour into jelly bag to strain.

Press jelly bag to allow a small

amount of pulp to go through. Wash

the plums and cut in halves. Take out
pits. Add % cup water to prevent
sticking and bring slowly to the boil.

Combine the two fruits. Add heated

sugar. Boil until 2 drops form side by

side on spoon (about 15 mins.). Pour
into hot sterilized jars. Seal with wax.

Store in a cool dry place.

SASKATOON JAM

4 cups saskatoons
3 cups sugar

Y% cup water
¥Y2 lemon, juice
and grated rind
Pick over and wash_ saskatoons
thoroughly. Drain. Mash and_ heat
saskatoons, add sugar and water and
bring slowly to boiling point, stirring
constantly until sugar is dissolved. Add
lemon juice and rind. Boil until the
consistency of jam (about 15 minutes).
Pour into hot sterilized jars and seal.
Yield: 4 jelly glasses.

WHOLE FRUIT STRAWBERRY JAM

2 pint boxes strawberries

5 cups sugar
Y2 cup lemon juice

Cover strawberries with sugar and
let stand overnight. Add lemon juice
and boil until jelly stage is reached,
approximately 10 minutes. Yield: 2%
pints.

38

STRAWBERRY AND FRESH PEACH
JAM

1 box (1 Ib.) frozen
sweetened sliced

5 cups sugar
1 box (2% oz.)

strawberries, powdered fruit
thawed pectin

2¥% cups prepared
peaches

Measure strawberries and place in a
large saucepan (there should be about
1% cups). Peel and pit about 2¥% lbs.
fully ripe peaches. Crush thoroughly.
Add enough peaches (about 2% cups)
to strawberries to make 4 cups fruit.
Measure sugar and set aside. Place
saucepan holding fruit over high flame.
Add fruit pectin and stir until mixture
comes to a hard boil. At once stir in
sugar. Bring to a full rolling boil and
boil hard 1 minute, stirring constantly.
Remove from flame; skim jam mixture;
ladle quickly into hot, sterilized glasses.
Paraffin at once. Makes about eight
6-oz. glasses.

STRAWBERRY JAM

Pick over the berries and remove
hulls. Measure berries and for every 4
cups of fruit, allow 3 cups of sugar.
Place berries in a preserving kettle and
mash fruit as it heats. Bring to the
boiling point, stirring frequently and
crushing any berries which still re-
main whole. Add sugar to fruit, boil
together until thick, not more than 20
minutes. Stir to prevent burning. Pack
into clean hot jars and seal immediately.

DRIED APRICOT JAM

2 lbs. dried apricots

1 lemon—juice and pulp

1 orange—juice and pulp

3 cups sugar

Cover apricots with water and soak

overnight. Add lemond and orange juice
and pulp. Cook fruit until soft, 30-35
mins.,in as much water as is needed
to keep it from burning. Run through a
sieve if a smoother mixture is desired,
but return all the pulp to the mixture.
Add sugar. Cook rapidly about 30 mins.,
stirring constantly until the jelly test.
Pour into hot sterile jars and seal. Makes
approximately 5 pints.