= cn : PRESERY E R s : “HAN PBOOK

7 . RASPBERRY JAM or BLACKBERRY JAM

5 cups fruit _ 3 cups sugar 6 oe cup lemon juice 7 ce
Boil fruit and sugar for 5 minutes. Add lemon juice and boil 3: to 5 minutes
| longer. Bottle and seal. APPrOX. Mars ly pints. cy ee ee

_ LOGANBERRY JAM - Be eigen he
fas Use same proportions as above, except omit lemon juice. Boil sugar and fruit
eS for 10 minutes. Yield: 114 pints. ; cn eee le

BLACK CURRANT JAM

: This is a favorite recipe of ours. Because of the large amount of water | in the

recipe more sugar is used than the allotted 34 pound per pound of fruit. . a i
1 4 cups black currants | | , ‘ cups cold water 2a oe if

= 5 cups sugar 7 qe eae a

Wash the currants and top and tail, Cook currants and water for 2 or 3 minutes 7
till the fruit is soft. Add the sugar. ‘Stir until dissolved and boil 6 minutes. Seal a

' in sterilized jars. Approx. yield: 3 pints. Oe ee
__DAMSON JAM Mey a8
- 4 lbs. damsons 3 Ibs. sugar Ber
2 Wash fruit and place i in a kettle with a little water. Cook till the plums are soft

enough to remove the pits. Pits may be removed if desired. Heat the sugar and add ~
to the fruit. Stir until the sugar is dissolved and boil 3 to’5 minutes, Bottle i in sterile
ized jars and seal. Approx. yield: 3 ie fang | ae ee

‘MATRIMONY JAM | es oe o

Use equal parts of apples, firm pears, plums and peaches. Wash and core apples. fe
and pears but do not peel. Stone plums; peel and stone peaches. Cut all fruit into —
small pieces. Weigh and add 34 pound of sugar for every pound of fruit. Allow to
stand until the sugar is dissolved; overnight if possible. Be sure the fruit is covered —
with the sugar. Bring toa full rolling boil and boil for 20 minutes, Seal I in sterilized
| Jarse One pound of each fruit makes about 2 quarts of j jam.

-— GOOSEBERRY JAM a ieee -

as Wash and top and tail Stich is To 4 cups Aritit CY ee add 4 cup:
water. Cook till berries are tender. Add 1 pounds sugar (2% cups) and stir until |
_ dissolved. Boil 5 minutes. Pour into sterilized jars and wien with ‘parowax.— es we :

E Approx. yield: 1% pints.

CITRON, MELON OR WATERMELON PRESERVES — re

Remove the green outer rind and cut the melon in I-inch cubes, Gener with
bs boiling water and cook until tender and transparent. Drain carefully. For each —
pound of melon make a syrup of 34 cup sugar and 4 cup of the melon water and —
_ skim thoroughly. Then add the melon and | lemon cut in slices, and 3 oz. of pre-—
served ginger, for every 3 Ibs. fruit. Cook all together 20 to 30 minutes. Carefully _
remove the melon to hot sterilized jars. Then boil the syrup till nich ihn thick, and |
_ pour over the fruit in the jars. Seal. , |
:

ok GRAPE JAM : i
eo Wash the fruit and remove the skin. Put the pulp and olen) in peers sees.
Add a very small amount of water to the skins and cook. Cook the pulp until ihe 2
ae seeds seperate. Strain om Pup, into the skins. Boil 10- ‘minutes. Add ahs =

\ rahi Py ; oe. Ee wpa

2s