SEASONABLE JAM RECIPES

Shannon News, 25 January 1927, Page 3

SEASONABLE JAM RECIPES

Tomato Jam. Some are very fond of this jam, and find it a useful addition to the store cupboard. To each pound of tomatoes allow lib. of sugar; to each 31b. of tomatoes allow the juice of 2 lemons and a level teaspoonful of ground ginger. Put the tomatoes into boiling water, and remove the skins. Cut them open and remove the seeds as far as possible. Put the fruit and sugar into a preserving pan add the lemon juice and ginger, and stir well with a wooden spoon, crushing the tomatoes against the side of the pan. Simmer for three hours, stirring often. Skim when necessary. Put in pots and cover. Store in a dry cool place. Jjemon Jam. Slice six large lemons very thinly. Soak all night in three pints of cold water. Next day boil for two hours, then add 41b. of sugar and boil one hour or until it jellies. Bottle while :hot and tie down when cold. Cape Gooseberry Jam. Choose fruit which is not too ripe. Put into a preserving pan over a slow fire, and stir until the fruit has made enough syrup to prevent burning When it is quite soft, add the sugar, allowing one pound of sugar to a pound of fruit. Boil the whole steadily till it jellies when tested, and it is then ready to pot. Melon Jam. Peel the melon, take out the seeds and cut into pieces about lin. square, weigh it and allow 2lb. of sugar to | each lib. of melon; put the melon into a bowl, sprinkle with some sugar, and stand away all night; then put it into a preserving pan with the rest of the sugar and 4-teaspoonful of cayenne pepper; boil till it candles, and l it is then ready to take up. In pineapple and melon jam allow one pineapple to each 31b. of melon and a \ -teaspoonful of ginger with lib of sugar to each. Jib. of fruit. Prepare the same as melon jam. LoganbeiTy Jam. Put five lb. of sugar Into a preserving pan with half a pint of water, dissolve-over gentle heat, then add abx pounds of stalked loganberries, and boll until It sets whon tested.