GRAPE JAM

New Zealand Herald, Volume LXXIII, Issue 22389, 8 April 1936, Page 5

GRAPE JAM

In reply to a correspondent asking for a method to eliminate stones from grape jam F.C. (Paeroa) sends the following recipe:—Pinch the pulp from-the grapes, lay the skins on one side and put the pulp in a pan over the fire with very little water in it. Boil 20 minutes and then strain it through a fine sieve; put it back over the fire and add 3lb sugar to lib of pulp. When it boils add the skins and boil 10 minutes. If it seems thin boil another 10 minutes. W.M. (Mount Eden) has also forwarded directions for making grape jam. She writes: First select deep red grapes, not tob ripe. Allow Jib sugarto Jib fruit and remove the stalks and \\eigh. Put into a pan, first bruising a few to allow the juice, to escape, as the more juice there is to start with, the less likely the jam is to burn. Cook the fruit only until the seeds leave the pulp; then remove from the stove, take a table fofk, and remove the stones. Ihis is tedious, but the writer considers it a good method. Stir occasionally, she adds, to make them rise. Put the pan hack on the stove, boil a while; add the sugar and boil it until it jells. This is a good jam when it is well set. In connection with the recipe for making grape jam which appeared in last "Wednesday's Hkrald, a mistake was made in the amount of apples to be used. It should have read ljlb of apples to be ysed with the grapes instead of 4jb. The recipe should read as follows: — Take 51b of grapes and apples and to each pound of the fruit add one gill of water and 31b sugar. In this recipe, she says, she used 41b of sugar in all, which made it just the right sweetness. Boil the sugar and water together until it becomes of a syrup consistency. Then add the grapes, previously stalked, and the apples cut up in thin slices. Boil till a little jellies on tho"plate. It takes about three-quarters of an hour. H.B. (Epsom) gives her method of getting rid of grape stones or stones from any fruit. She writes: —I have a strainer or sieve, procurable at several pf the Auckland large stores. I pour jam into the strainer and stir thoroughly/There is very little waste of jam and it is very much nicer without the 6eeds, etc.

A recipe for grape jam and another for -grape jelly have been forwarded by M.H. (Auckland). For grape jam she writes:—Press the grapes through a coarse sieve so as to hold back the skins alone. Put. the pulp in a pan with perhaps one cup water and boil gently, stirring often till the seeds will separate easily, Then sieve it to retain the seeds. Now mix the seeded pulp and the skins (which latter have been first boiled in a very little water till quite tender), weigh the mixture, and add £lb sugar to each lib and cook gently, stirring till it sets well. Bottle and cover hot.

. Grape Jelly.—Stem the grapes and 6immer.them till soft, in just enough water to cover. Pour them into a jelly bag and let strain through, pressing a little, but not much more than just to break up the fruit if necessary. Measure the juice strained off in pints, pour it back in the pan and boil it gently for 20 minutes, skimming all the time. Then add for every pint lib of sugar and boil gently till it sets. Put in jars and cover hot.