HONE MAKERS’ CORNER

White Ribbon, Volume 21, Issue 1, 1 February 1949, Page 8

HONE MAKERS’ CORNER

By “ Lynette "

JELLIES AND JAMS Jam-making was one of the earliest methods adopted for the preserving of fruit. Before it was known exactly why fruit deteriorated on keeping, it was found that cooking it with a large amount of sugar preserved it, this of course, being because such a high concentration of sugar makes conditions unsuitable for bacterial life. On the whole New Zealanders eat too much jam, which should be eaten only sparingly as over-sweet foods tend to blunt the appetite for the more essential elements of diet. Because this time of year is normally busy enough, with holidays, a new school year starting for the children, and so on, bottling and jam-making sometimes seem like the proverbial “last straw” so I give you a recipe with variations. Its foundation is good old apple jelly, but it can finish up as many other things. Apple Jelly with Variation* Take a large quantity of tart apples —as many as a very large preserving pan will hold—wash them and remove any blemishes, cut them up into quarters or eighths, according to the size of the fruit, and add enough water to cover. Cook till soft and pulpy. Strain overnight in a large jelly bag. Apple Jelly: Take I cup sugar to every cup of liquid you are going to use, and put the sugar in the oven to warm. Do not attempt to make more than ten glasses at any one boiling, as jellies «re best cooked quickly. Bring the juice to the boil and boil for 15 minutes. Remove any scum and add warmed sugar. Boil about five minutes. To test the jelly, raise a spoon out of the liquid and if the mixture thickens or falls front the spoon in one large drop, the jelly stage has been reached. Pour into sterilised jars and cover. Cape Gooseberry Tam: Put any quantity of shelled berries in the pan and just cover with apple liquid. Cook until the berries are soft and then add a cup of sugar for every cup of liquid. Boil until a little sets on a saucer. Strawberry, Wineberry, Peach Jam and others may be made in the same way. Mint Jelly: Pour 4 cup boiling water over } cup mint leaves and let them steep for one hour. Press out the juice and use two tablespoons of this juice and i cup sugar to every cup of the apple liquid. Geranium Jelly: Wash and dry a geranium leaf and place it in the bottom of a jelly glass, pour apply jelly over it. Remove the leaf when the jelly is turned out to serve.