NEW RECIPES.

Hawera Star, Volume XLVIII, 12 January 1929, Page 15

NEW RECIPES.

RASPBERRY JAM. Pour pounds of raspberries, three pounds of sugar. Be certain the fruit is quite sound; remove stalks and put fruit in alternative layers with sugar in ai deep bowl and leave twelve hours. Strain the syrup into a stewpan and simmer about a quarter of an hour, skimming well; add the raspberries and boil again about twenty minutes, stirring and skimming well. Test a little; on a plate in the usual way and, as: soon as it lightly sets, pour jam into pots and tie down when cold. WHOLE FRUIT ISTRAWBERRY JAM. Ingredients.—Allow one pound of preserving sugar to each pound of fruit. Method. —'Choose sound berries, hull, and weigh. Put them on large dishes and sprinkle the sugar over. Leave all night. Next day put fruit and sugar into a preserving pan, bring to the boil slowly, and stir very care-; fully to keep the fruit from burning,; but'do not crush it. Simmer for fifteen minutes, remove all scum. Strain, and return the juice to the pan and boil it for thirty minutes. Pour this juice boiling over the strawberries, return to the pan, and boil for five minutes or until the juice sets When tested. Put into clean, dry jars and cover. RIPE GOOSEBERRY JAM. Remove the tops and tails from six pounds of ripe red gooseberries and have ready half a pint of red currant juice, drawn as for jelly. Put them into the preserving pan and bring to the boil, stirring well. When the fruit begins to break, add four and a half pounds of preserving sugar and simmer till the jam will set when tried on a plate, keeping it well skimmed all the time. Put into jars and cover when cold.