LOGANBERRY JAM

5) c. loganberries 3c. Sugar

Boil fruit and sugar for about 10 mins., or until jam-like
consistency. Yield: 1% pts. 7

PEACH JAM
Use the same proportions as for Apricot Jam.

PEAR AND GINGER JAM

4 lbs. pears 3 lbs. sugar
34 c. water 2 oz. preserved ginger,
2 lemons, juice & grated rind chopped

Peel, core and cut pears in pieces. Cook with the water
until fruit is tender. Add the juice and grated rind of the lemons,
- sugar and ginger. Cook until jam-like consistency. Pour into ster-
ilized jars and seal. Yield: six 8 oz. jars.

PUMPKIN PRESERVES

5 lbs. pumpkin 3 lemons, sliced thinly
4 lbs. sugar 1 orange, sliced thinly
Few grains of salt

Remove peel and cut raw pumpkin in slices 4" thick and
1 to 2 inches long. Place in large bowl and add sugar. Let mix-
ture stand overnight. Drain pumpkinfrom liquid and boil liquid
until it spins a thread. Add sliced pumpkin, lemons, orange and
salt. Cook until thick and clear. Pour into sterilized jars and seal.
Yeild: 1% qts.

RASPBERRY JAM (Beater Method)
1 2/3 c. berries 1 c. sugar 2 2/3 tbsp. lemon juice

Boil mashed berries and sugar for 4 minutes. Add lemon
juice, cook for 5 minutes. Beat for 3 minutes. Bottle and seal.
Yield: approx. 2 - 6 oz. jars.

RASPBERRY JAM (Use same proportions as Blackberry)
RASPBERRY JAM (made with frozen berries)

5 cups berries 3 cups sugar % cup lemon juice

Put berries and sugar in a saucepan and boil for 6 minutes.
Add lemon juice and boil 10 minutes longer. Bottle and seal.
Yield: approx. 1% pts.

Note: Do not add sugar before freezing to fruits which are to be
frozen and made into jam later on. Measure fruit before pack-
aging for freezing and make a note of measure on the car-

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