Evening Republican, Volume 17, Number 288, Rensselaer, Jasper County, 3 December 1913 — MAKES A DAINTY PRESERVE [ARTICLE]

MAKES A DAINTY PRESERVE

Combination of Green Tomatoes and Pineapples Results in a Jam That Is Excellent. Here’s another dainty for the winter preserve closet. Are you in the habit of making jam of green tomatoes and pineapples? If you make some this year, just try spreading it on thin slices of buttered bread and see what delicious sandwiches you will have for your tea table. "A rule, said to be excellent, directs the maker to cut firm green tomatoes into thin slices and boil them until tender, adding granulated sugar in the proportion of three-quarters of a pound to every pound of fruit. Weigh this, when done, and for every 14 pounds of tomatoes add the juice of a large tin of pineapples. Mash the pineapple to a pulp, then boil all together for a quarter of an hour, stirring constantly. Dissolve one-half ounce of gelatin for each 14 pounds of jam and add. Let the mixture come to a boil, remove from the lire and pour into jars. Let It stand uncovered for 24 hours.