PRESERVING 81

GOLDEN JAM 2 lemons ; , 4 tart apples 3 oranges 1 can crushed pineapple 3 cups water 6 cups white sugar )

Wipe the lemons and oranges; cut in eighths without peeling; run through the food chopper. Add the water; cook slowly till the fruit is tender and the mixture quite thick (11% hours). Add the apples, pared, cored and finely chopped, the pineapple and juice and the sugar. Simmer gently until transparent. Seal in sterile jars. Yield: 8-8 oz. jars.

GRAPE JAM 4 pound purple grapes 2 cups white sugar

Wash and stem the grapes; weigh. Separate the pulp from the skins. Cook the pulp gently until soft; press through a sieve. Mix the sieved pulp and the skins in a preserving kettle; cook exactly 5 minutes. Add the sugar slowly, stirring until it is com- pletely dissolved. Simmer gently until thick (about 15 minutes). Pour into sterile glasses; cover with hot parowax. Yield: approxi- mately 5-8 oz. jars.

RASPBERRY JAM

6 cups raspberries 1g cup lemon juice 4 cups white sugar

Measure the rapberries (well packed) and the sugar into a preserving kettle and let stand until the sugar is dissolved; stir frequently. Place on a hot burner and bring to a rapid boil. Boil for 5 minutes, timing from the minute the mixture breaks into a rolling boil. Add the lemon juice and continue boiling for 5 minutes. Seal at once in hot sterile jars. This is a delicious jam for batter puddings, muffins or roly-poly desserts. Yield: 6-8 oz. jars.

STRAWBERRY JAM

6 cups sliced strawberries Y cup strained lemon juice 2 cups white sugar

Wash and hull the strawberries; slice and pack firmly in the cup. Measure into an enamel pan; add the sugar and stir well. Let stand till the sugar is entirely dissolved. Place on a hot burner; bring to a full rolling boil as quickly as possible. Boil hard for > minutes. Take from the heat and stir in the lemon juice; boil again for 3 minutes. Pour into hot sterile jars and seal. This jam is soft, yet firm enough to have some character. Yield: 6-8 oz. jars.