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IN the winter months and early spring there are long weeks when the housewife is faced with a scarcity of fruit. In the summer, when fruit is most plentiful In the garden and .cheapest to buy in the shops, it is easy to make jam, bottle a supply which will be invaluable when fruits are scarcest. Jam Making. A GAS <: OOKER Js the * - *** best possible for making -± jam as the heat can be perfectly and easily regulated and the kitchen will remain cool. """^SfIKKE^ — ? Use a copper preserving pan and a wooden spoon for stir- *"^^T£33v^^ sf^iPii ring. Put the fruit in the pan and bring quickly to the boil. l^a^^H^ *s*<Jfi~-^m ■ When the fruit is boiling, the sugar should be added. The IPTj>T J^^Sj^v usual proportion is one pound of sugar to one pound of -""' $*S\l \ fruit. Turn the gas higher and boil quickly, keeping the > -^A jam stirred—remove the scum as it rises to the top. The .^ \—J/f/ ' =|gk vQu \ jam is sufficiently boiled when a little will set on a cold " _if£l~ °JSl' —^^ PS( sW a quarter of an inch of the top. Wipe the outside" of the '•gsgjl^gjyg ~^S^^rZSJ^!m&~ \> lii'l (3^3 , - FrUlt RnftlinO- To bottle fruit successfully, SvlVS^ 4 * ruiL »oiuing. pack thefruit tigMly in jars ■L j f^S-Js\ T and fill to overflowing with the syrup. Place the rings and !|J_3^K IU \I, lids on loosely to allow the air to escape. Stand the bottles ■ .■* ==i/ -L-**^ %? -^S •-!«- in a Pan deep enough to take the bottles, or a gas washing {iftf-i inl^ n I copper is excellent. Stand the bottles in the pan on a IHullll^l) layCr °f Hay and WMI hay round them so that they do not illy J^SIL ISSl^^^T C°me ln cont£lct with the hot metal or knock against each Light the gas and bring the water very gently to sim- I II /"=%"*•«. /A liieritig point, i.e., 160 to 180 deg. It should take about 11 1 1 '"^\JC!!" .an hour and a half to get up to this temperature. Keep I j~ I L^ j' " tll_i.' i at .this temperature for about 20 minutes until the fruit 'L \lj3FJmlklf\r' IV't seems loose in the bottles. 'When ready, remove one at a f~ J^^^/ m |Sq3^ time and screw up tightly. • . : Vg Af *l T^P§^3^ Thin Syrup 2 breakfast cups of water, 1 cup sugar l\fwfoS^Kk~~ 7 Vl^^T'^'l^^ Medium. Syrup 1 breakfast cup of .water, 1 cup sugar W^^^^^fcfi^V l^s^*'^^Bfe 1 Heavy Syrup 1 breakfast cup of water, 2 cups sugar tA^/~ ■ j^Mim H~Jf|li ' WELLINGTON p

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https://paperspast.natlib.govt.nz/newspapers/EP19330225.2.187.1

Bibliographic details

Evening Post, Volume CXV, Issue 47, 25 February 1933, Page 20

Word Count
936

Page 20 Advertisements Column 1 Evening Post, Volume CXV, Issue 47, 25 February 1933, Page 20

Page 20 Advertisements Column 1 Evening Post, Volume CXV, Issue 47, 25 February 1933, Page 20