Lape

When making Jams or Jellies if you put in
a teaspoon or so of butter when boiling the
fruit or juice there will be practically no scum.

CHERRY JAM

1 qt. pitted cherries
4 cups granulated

Y2 cup water

2 tbsp. lemon juice
sugar Few drops almond

Pinch salt flavoring

Combine pitted cherries, 2 cups of sugar and
salt, let stand 2 hours. Combine remaining 2 cups
sugar and water, cook to hard ball stage when
tested in cold water. Stir frequently to prevent
the heavy syrup from scorching.

Add sugared cherries, bring to boil, boil 15
minutes. Add lemon juice, boil 5 minutes. Re-
move from heat, add flavoring. Skim if necessary.
Let stand overnight.

In the morning, pour the cold jam into steril-
ized jars. When cool, cover with layer of melted
paraffin, top with clean lids. Jam may be thin
when first made, but will thicken as it stands.
Makes about 2 pints.

PRIZE APRICOT JAM
8 cups quartered Ya cup light brown

apricots sugar
4¥2 cups granulated Coarsely shredded rind
sugar and juice 1 orange

Ye tsp. salt

Place apricots in heavy kettle along with
sugars, orange rind and juice and salt. Bring
quickly to boil, stirring until sugar is dissolved.
Then cook rapidly until two thick drops of syrup
will run together off side of metal spoon, about
40 minutes. Ladle into sterilized jars, seal.
Makes about 3 pints.

APRICOT CONSERVE

1 qt. chopped apricots Grated rind and juice
1 cup crushed pineappie 1 lemon
Grated rind and juice Dash salt

2 oranges Sugar to measure

Combine apricots, pineapple with juice, rinds
and juice of oranges and lemon, and salt in heavy
kettle. Cook 20 minutes, stirring occasionally.
Measure pulp and add %4 cup sugar for each
cup of fruit.

Stir until sugar is dissolved, then cook rapidly
until consistency is right for jam, about 20 min-
utes. Ladle into sterilized jars, seal. Makes
about 3 pints.

RECIPES

JAMS

——

PEACH APPLE JAM
Yield: About 11 Medium Glasses (5% Ibs. jam)

1% cup lemon juice
(2 or 3 lemons)
6% cups (2% Ibs.)

5 cups prepared fruit .
(about 1% Ibs. ripe
apples and 2% Ibs.

ripe peaches) sugar
1 tsp. grated lemon 1 box Certo Crystals
rind fruit pectin

First, prepare the fruit. Peel and core about
1% Ibs. fully ripe tart apples. Chop fine. Peel
and pit about 2% Ibs. fully ripe peaches. Chop
fine. Combine fruits and measure 5 cups into
a very large saucepan. Grate the rind from 1
medium-sized lemon, measure 1 teaspoon, and

add to fruit. Squeeze the juice from 2 or 3
lemons. Measure %% cup into saucepan with
fruit.

Then make the jam. Measure sugar and set
aside. Add Certo Crystals to fruit in saucepan
and mix well. Place over high heat 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 heat. Skim off foam with metal spoon.
Then stir and skim by turns for 5 minutes to
cool slightly, to prevent floating fruit. Ladle
quickly into glasses. Cover at once with %
inch hot paraffin.

PEACH JAM

6 cups peeled, sliced 3 cups granulated

peaches sugar
1 tbsp. lemon juice
Combine all ingredients, let stand 1 hour.

Cook slowly until sugar is all dissolved, stirring
constantly, then cook rapidly until a jam con-
sistency.

Turn into hot, clean jars. When cool, cover
with layer of melted paraffin, top with clean lids.

PEAR MARMALADE

Juice of 2 lemons
1 oz. dry ginger root

4 |bs. pears
6 cups sugar

Peel, core and dice pears. There should be
about 8 cups of diced fruit. Combine with sugar,
sprinkle with lemon juice. Add ginger root tied
in cheesecloth. Let stand 2 or 3 hours.

Bring slowly to boil, stirring until all sugar is
dissolved; then cook rapidly until thickened and
clear.

Try preserved peaches or pears with your meat course