SEASONABLE JAMS.

Evening Star, Issue 19143, 9 January 1926, Page 20

SEASONABLE JAMS.

With all tho fruit coming in a rush housewives arc having a busy tnnoTho following recipes arc economical and excellent'in every way;—

Black Currant Jam (or Gooseberry Jam).—3lb fruit, (ilb sugar, 6 pints water, 1 small teaspoon vanilla essence. Pick over the fnnt. But in pan wtih other ingredients, and hod gently till cooked, skimming occasionally. This method gives a largo quantity of jelly and is economical. Bottle when hot and cover when cold. Cherry Jam. —61 h cherries (Kentish, if possible), 1 pint red currant juice, 41b sugar, vanilla ossenre, "\V fruit before sf,oniug ; and allow half its weight of sugar. Now stone the cherries and boil with the sugar till nearly dry. Then add the rest of_ the sugar and the red currant juice (in the proportion of lib sugar to one pint juice.) and half-teaspoon vanilla essence. Boil and skim till it jellies (about twenty minutes). Borne of the stones may he left in 1f liked Botiio in the usual way. Gooseberry Jelly (Bed Currant or Black Currant Jelly).—Fruit, water,, sugar, vanilla essence. But the fruit in tbe pan, barely rover with water. Boil till it is pnlp. Strain through bag all night. Next day measure _ the liquid and allow to each pint of juice, lib of sugar, five drops vanilla •essence". Boil fill it. jellies. All jams and jellies should ho carefully and constantly skimmed, Raspberry .Jam. -To each pound of fruit allow .IJIb sugar. Mix together •and stand it for at least six hours (not in the copper pan). Then boil np for five minutes and put into jars. This keeps the bright scarlet color and is a specially good flavor. Bottled Fruit. — Fruit, sugar, water. Fill the preserving jars with fruit and add one dessertspoon sugar to each and cover with cold water. Stand the | jars in the pan (a kerosene tin cut lengthways does well, with a picco of cloth on the bottom and between each jar). Fill the pan with cold water and slowly bring to the boil. Continue cooking till the _ fruit in the jars is cooked. Make airtight at once. This may _be done with screw-on tops or by pouring some hot fat over. This recipe does for all fruits to be preserved.