JAM-MAKING SEASON.

New Zealand Herald, Volume LXVI, Issue 20152, 12 January 1929, Page 6 (Supplement)

JAM-MAKING SEASON.

Green Gages.—Put ripo green gages into a kettle with very little 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 tho fire, stir it until the whole is of the consistency of jelly, then take off; put tho jam into small jars or tumblers, and cover. Any sort of plums may be clone in this manner. Raspberry Jam. —Weigh the fruit, and allow gib. 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 {lb. of raspberries to every lib. of red currants. Some like red currant juice added to raspberry jam—-{-pint of juice to lib. of raspberries, allowing equal measure of sugar. Pineapple and Tomato Jam.—Two large pines to 51b. of tomatoes. Peel and cut up the pines. Skin tho 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 gib. of sugar to every lib. of mixture, and boil again for 5-hour or longer. Currant Compote for Winter Use.--Pick red currants from their stems, wash, drain and put one-half of thern into a preserve dish. Press out the juice from the other one-half; mis 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 tho whole currants. Heat and seal. (Next Saturday see Pickles and Chutney recipes).