Kankakee Valley Post, Volume 14, Number 37, DeMotte, Jasper County, 28 July 1944 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Jams to Help Save on Butter Next Winter Next winter when butter and other fats are scarce, you’ll thank your-

self for putting up a generous supply of jams, jellies, butters and marmalades to help spread bread and rolls. Fruits and berries are plentiful now, and good spreads can be

made without using the one cup of sugar for one cup of fruit, in case your canning sugar is at a premium. In fact, in many cases you’ll find that three-fourths of a cup of sugar to one cup of fruit will work perfectly well. To assure success in making jams and jellies, watch cooking time carefully. In most the juice from the fruit or berry is extracted slowly, but when juice and sugar are combined, cook quickly to finish so that none of the bright color of the fruit is sacrificed. When the fruit or berry is low in natural pectin, use a commercial form and follow directions for sugar and juice. Ripe Sour Cherry Jelly. (Makes 7 medium-sized glasses) 3 cups juice 4 cups sugar 1 box powdered fruit pectin To prepare juice, stem and crush about 3 1 /z pounds fully ripe cherries. Add % cup water, bring to a boil, and simmer, covered, for 10 minutes. Place fruit in jelly bag and squeeze out juice. If there is a shortage of juice, add a little water to fruit in bag and squeeze again. Measure sugar into a dry dish and set aside until needed. Measure juice into a 3 or 4 quart saucepan. Place pan over hottest fire. Add powdered fruit pectin and mix well. Continue stirring until mixture comes to a hard boil. Pour in sugar at once, stirring constantly. Continue stirring, bring to a full rolling boil, and boil hard ¥2 minute. Remove from fire, skim and pour quickly. Paraffin hot jelly at once. Dried Apricot and Pineapple Jam. (Makes 11 6-ounce glasses) 4 cups prepared fruit 7 cups sugar 1 bottle fruit pectin To prepare fruit, add 2 cups water to ¥4 pound apricots. Cover and let

stand overnight. Drain fruit, grind or chop fine and mix with juice. Crush well or grind 1 mediumsized pineapple or use No. 2 can crushed pineap-

pie. Measure sugar and fruit into a large kettle filling up last cup with water if necessary. Bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Then remove kettle from fire and stir in bottled pectin. Skim. Pour quickly. Paraffin hot jam at once. Conserve is very much like jam, but it usually has raisins or nuts or both in it: Peach-Cantaloupe Conserve. (Makes about 5 glasses) 1 pint prepared peaches 1 pint prepared cantaloupe Juice and grated rind of 2 lemons 3 cups sugar cup English walnuts Wash and peel peaches and dice. Remove seeds from cantaloupe, pare and dice. Combine all ingredients except nutmeats. Cook slowly until mixture boils. Boil rapidly until thick and clear. Add nutmeats

and pour into hot sterilized glasses Homemakers who are hunting foi new combinations for jellies will like these. Use the long boil method ir preparing them. Jelly Combinations. Juices Used Sugar Needed Currant, 2 cups . Red Raspberry, 2 cups Plum, 2 cups Crabapple, 2 cups Apple, 2 cups Pineapple,2 cups Crabapple, 2 cups „ Cherry, 2 cups 3 oups For those who wish to make jellies out of fruit juices canned this summer, there is a simple procedure to follow. If there is not enough sugar to fill all your canning and jelly-making needs, then the best way of assuring yourself of jelly, is to put up the juice and make it up into jelly when you do have the sugar. Follow directions for preparing fruit or berry juice as in jellymaking recipes. Do not add fruit or simmer unless recipe directs it. After juice has been extracted, place in jelly’ bag and squeeze out the juice. Fill canning jars to shoulder and seal according to manufacturers’ directions. Place jars into er boiling water bath (180 degrees) with water reaching an inch or two above the jars. Keep water at simmering temperature and process pints ol juice 20 minutes, quarts 30 minutes. Remove jars and finish sealing, il necessary. Cool as rapidly as possible but avoid a draft. To Make the Jelly. When you desire to make the jelly, use your favorite recipe or those with the commercial pectins. If you wish additional instruction for canning fruit or berries, write to Miss Lynn Chambers, 210 South Desplaines Street, Chicago 6, Illinois. Please en close stamped, self-addressed envelope for your reply. Released by Western Newspaper Union.