Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (June 15, 1961)
PEACH AND PEAR JAM ield: about 9 medium glasses (4S lbs. jam) ips prepared fruit (about 1 lb. ch ripe peaches and pears) tp lemon juice (2 lemons) ips (2% lbs.) granulated sugar yttle liquid fruit pectin st, prepare the fruit. Peel and pit re about 1 pound each fully ripe les and pears. Chop very fine or . Combine fruits and measure 31* into a very large saucepan, sze the juice from 2 medium lemons. Measure 1» cup into pan with fruit. en make the jam. Add sugar to in saucepan and mix well. Place high heat, bring to a full rolling and boil hard 1 minute, stirring antly. Remove from heat and at stir in fruit pectin. Skim off foam metal spoon. Then stir and skim 'ms for 5 minutes to cool slightly event floating fruit. Ladle quick - to glasses. Cover jam at once )i inch hot paraffin. STRAWBERRY PRESERVES Yield: about 9 medium glasses (4% lbs. preserves) 5 cups whole strawberries (about 1H qts. ripe small to medium strawberries) 7 cups (3 lbs.) sugar 'A cup lemon juice (2 lemons) Yt bottle liquid fruit pectin Hull about 1/* quarts fully ripe small to medium strawberries. Measure 5 cups whole berries (firmly packed without crush ing) into a very large saucepan. Add sugar. Place over high heat and bring to a boil, stirring carefully to keep fruit whole. Re move from heat and let stand at room tem perature 4 to 5 hours. Squeeze the juice from 2 medium-sized lemons. Measure 5* cup into saucepan with fruit. Place over high heat, bring to a full rolling boil and boil hard 2 minutes, stirring carefully. Remove from heat and at once stir in fruit pectin. Skim oflF foam with metal spoon. Then stir and skim by turns for 8 to 10 minutes to cool slightly, to pre vent floating fruit. Ladle quickly into glasses. Cover preserves at once with % inch hot paraffin. I__ . F M. ew folks know that Grandma Moses won awards and ribbons for her jams and jellies long before her paintings were acclaimed, yet long years ago she went to the county fair, entering both paint ings and jars of her jellies and jams and while pictures were ignored, her jams captured the ribbons. Perhaps none of us will ever be an other Grandma Moses, but from the mo ment rhubarb begins popping out of the sunny soil, we begin our own puttering around with our jellies and jams, com bining a bit of this and a bit of that and through these combinations we actually produce some mighty original sweet spreads, for there’s a bit of the creative instinct in each of us. Those of you who remember your grandmother’s Rhubarb Conserve will enjoy making it the short boil way with commercial pectin, or you may combine rhubarb and strawberries in jam. Once we get into strawberries there are endless possibilities: Strawberry Pre serves for instance, so yummy on fresh baked bread, while another idea is to add chopped almonds to Strawberry Jam for a very special touch. In making this, add almond extract and about 3» cup chopped blanched almonds to your recipe for jam. Another treat is Straw berry Marmalade, so tasty for snacks! Cherries follow next and here we can combine cherries and gooseberries in a jelly that’s a bit on the tart side. Again there’s no end to the things we can do with blueberries, grapes, plums, peaches, pears and apples in combinations. Gin ger and Peach Jam proves a conversation piece at any meal. We may not all be a Grandma Moses when it comes to painting, but we cer tainly can express ourselves in a medley of sweet spreads! Have a flavor jam-boree You get the happiest results with Sure-Jell or Certo—the magic fruit pectin products that make jelly “jell.” So easy, so quick! Boil just one minute New short-boil method means less juice boils away—more nat ural flavor, and color. Most delicious strawberry jam ever! Get 50% more jam With powdered Sure-Jell or liquid Certo you can fill three jars for every two made the old long-cooking way! Just the right amount of “jell.” There’s no guessing when you use Sure-Jell or Certo. Your jam is richly full-bodied every time. Never runny or rubbery. You can’t miss! Over 50 delicious recipes from General Foods Kitchens in every package. j SURE-JELL or CERTO SUREST. EASIEST WAY TO JAM AND JELLY-MAKING
