JAMS

APRICOT JAM

4 cups apricots (cut in small pieces)
3 cups sugar
1 tbsp. lemon juice

Place apricots in preserving kettle,
adding % cup water if fruit is not fully
ripe, and 3 or 4 apricot pits. Mash
fruit as it heats and bring to the boiling
point. Add sugar and lemon juice, boil
together until thick, about 20 minutes.
Stir to prevent burning. Pour into steri-
lized jars and seal. Yield: 4 jelly
glasses.

NOTE: ¥% cup shredded almonds may
be added just before removing from
heat, if desired.

GRAPE JAM
2 lbs. Concord grapes

Stem the grapes, wash and press
the pulp from the skins. Cook pulp
until soft (approx. 10 minutes) then rub
through a sieve to remove seeds. Cook
the skins until tender in just enough
water to cover, about 15 minutes. Com-
bine the two mixtures and boil 5 min-
utes. Measure and allow half as much
sugar as fruit. Cook until consistency
of jam. Pour into hot sterilized jars and
seal. Yield: 3 jelly glasses.

GOOSEBERRY AND RASPBERRY JAM

1 qt. raspberries 2 qts. gooseberries
6 cups granulated sugar

Wash qgooseberries — remove stems
and blossom ends.

Wash raspberries and crush.

Add gooseberries and sugar and
cook, stirring frequently, until jam is
thick, about 25-30 minutes.

Pour into sterile jars and seal.

GOOSEBERRY JAM

4 cups gooseberries ¥Y2 cup water
3-4 cups sugar

Wash, stem and measure goose-
berries. Add ¥2 cup water to each 4
cups of gooseberries. Boil until soft
(approx. 10-15 minutes) Add 1 cup
sugar for each cup green gooseberries
or % cup sugar for each cup ripe
berries. Boil until thick (25-30 minutes).
Pour into sterilized jars and seal at

once. Makes 2 pints.

36

BLACK CURRANT JAM

6 cups black currants 6%4 cups sugar
2% cups water

Stem and wash black currants. Place
in kettle. Mash, add water and allow
to boil about 7-10 minutes. Add sugar,
simmer slowly, stirring until sugar is
dissolved. Boil rapidly until desired
consistency (15-20 minutes). Pour into
sterilized jars and seal. Yield: 4 pints.

NOTE: This jam is quite tart.
If bitter add 1-2 teaspoons butter.

BOYSENBERRY JAM

4 cups boysenberries Spay 2 boxes)
3 cups sugar

Wash berries, ai in ‘preserving
kettle and mash fruit as it heats. Bring
to boiling point; add sugar and simmer
until dissolved. Boil quickly until
thickened (about 20 minutes). Stir to
prevent burning. Pour into sterilized
jars and seal immediately. Yield: 4
jelly glasses.

CRABAPPLE OR APPLE BUTTER

6 cups sieved apple or crabapple pulp
2 cups sugar
Juice and grated rind of 1 orange
Spices if desired: 1 tsp. cinnamon,
Y2 tsp. cloves, ¥% tsp. nutmeg.

If pulp is too thick to put through a
coarse sieve add a little water to thin
it. Combine sieved pulp and the juice
and grated rind of the orange. Cook
together for 5 minutes. Add sugar and
spices (if desired) and cook until thick
and clear—almost to a paste-like con-
sistency. Keep flame low to prevent
splattering. Stir constantly to prevent
burning. Pour at once into hot steri-
lized jars and seal immediately.

NOTE: The spiced butter makes an
excellent meat accompaniment.

LEMON BUTTER (Lemon Cheese)

2 tbsp. butter Juice of 4 lemons

1% cups sugar 6 egg yolks
Grated rind of 1 lemon

Melt butter, add sugar, lemon juice
and rind. Add to well beaten egg yolks
and combine. Cook until thick, about
25 minutes, stirring constantly. Pour
into sterilized jars and seal immediately.
Yield: 2 jelly glasses.