JAM-MAKING SEASON

Manawatu Times, Volume LIV, Issue 6810, 14 January 1929, Page 11

JAM-MAKING SEASON

Green Gages: put ripe green gages into a kettle, with very littlo water and let them stew until soft, then rub them through a sieve or colander, and to every pint of pulp put one pound of white sugar powdered fine; then put it in a preserving kettle over the fire, stir it until the whole is of the consistency of jolly, then take off; put the jam into small jars or tumblers and cover. Any sort of plums may be done in this manner. Raspberry Jam: Weigh the fruit, and allow ‘Jib. of sugar to lib. of fruit. Simmer the fruit by itself for 20 to 30 minutes till quite soft. Stir well, add sugar, and boil gently for 30 minutes. Red Currant and Raspberry Jam: Make like raspberry jam ,allowing Jib. of raspberries to every lib. of red currants. Some like red currant juice added to raspberry jam—-J-pir,t of juice to lib. of sugar. Pineapplq and Tomato Jam: Two large pines to 51b. tomatoes. Peel and cut up the pines. Skin the tomatoes by plunging them in boiling water, then in cold, and rubbing off the skins. Boil the fruit together gently till the pineapple is soft. Then add Jib. of sugar to every lib. of the mixture, and boil again for J-hour or longer. Currant Compote for Winter Use: Pick red currants from their stems, drain and put one half of them into a preserve dish. Press out the juice from the other half; mix in as much sugar as will be required to make a syrup, keeping it hot till the sugar is dissolved. When slightly cooled stir in the whole . currants. Heat and seal.