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THE UNION-RECORDER, MILLEDGEVILLE. GA., MAV U, It SO
HOW TO PUT IJP STRAWBERRY csta-c spoilage. As this coating cools
JAMS AND JELLIES ' it shrinks slightly toward the center,
. leaving a space between the paraffin
“Fresh straw be meal” Strawberry and the glass. A second layer of
time is here again. and grocers say paraffin is necessary to fill in this
the crop is particularly temp
yea.. Housewives should make hay
while the sun shines. During the all
too brief trawberry season put up
luscious strawberry jams and spark
ling straberry jellies so your shelves
will be stocked for next winter’s
Crushed Strawberry Jam
4 cups (2 lbs.) crushed berries.
7 cups (3 lbs. sugar.
1-2 cup bottled pectin.
reds.
Making strawberry jam and jelly
u- d to be
isky gamble
» the i
she
ge housewife,
new whether the juice would jellify, j
et these jama and jellies can be pi
p without risking failure. Nc
days women use the new short-b
lethod with liquid pectin, and
lira are “exact and certain, and ut-
•tly delightful." according to
. H. u-hmm, the-prixe jelly w
. the Central Statse Fair last
By the old lo:
to thicken
Bur.
this
nethod at
properly,
ori in the
e was lost
kitchen »bout half the
through evaporation, wasting much of
i! ral fresh berry flavor.
W the short-boil method so
p ■; i.ar now. jelly makers simply
1 ring strawberries and sugar to a
full rolling boil, boil hard only one
minute and then add half a bottle
of pectin, which is the natural jellify
ing sub-tance Mother Nature endows
in some fruits but cruelly “short-
cnanged” in strawberries. You can’t
conveniently make strawberry jelly
without adding pectin.
With the one-minute boil, the fresh
fruit flavor and color are s tved and
only fully ripened berries. Crush
layer at a tim eso that each berry
educed to a pulp. (Complete
ihing helps to prevent floating
• fruit or rpoilage.) Measure ciushed
; berries and sugar into large kettle,
U mix, and bring to a full rolling btil
over hottest fire. Stir constantly be-
fo^e and whi! -boiling. Boil hard 1
minute. Remove from fire and stir
in pectin. Then stir and skim by
turns for just 5 minutes to cool
slightly, to prevent floating fruit
Pour quickly. Cover hot jam w
film of hot paraffin; when jam
cold, cover with 1-8 inch of hot para
ffin. Rill glass to spread paraffin
on sides. For a soft, very slow
use 1-2 cup less sugar. Requ
about 2 quarts fruit. Makes al
the
■ dots
boil i
. This
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Sliced Strawberry Jam
4 1-2 solidly packed cups (2 lbs.)
sliced berries.
7 cupy (3 lbs.» sugar.
1-2 cup bottled pectin.
Use only fully ripened berries. Cut
small or medium berries in halves
lengthwise; large berries in quarters.
Mcasuu- berries and sugar into large
kettle, mix. rind bring to a full roll
ing boil over hottest fire Stir con-
tantly before and while boiling. Boil
hard “ minutes. Remove from fire
nd stir in pectin. Then stir and
kirn by turns for just 5 minutes to
4 ^Uulhtly, to prevent floating
important to housewives who take
pride in their jellies and jams. It al-
n. nu-an u-umen pet about half ajrain fruit.' l'..ur quickly. Cover hot jum
mure gh-s-er than the ".,1 .ay. with film r,f hot paraffin; wheigjani
The loutt-boil method used to take j, c „, dr covcr with ,.g inch ho
about to minutes from start to fin- j paraffin. Roll iflass
rt-hbil take'
ish, nnd now the sh«
only fifteen minutes and the finish
ed jam has the “fresh straw-berries!"
color and tempting flavor.
If :
up
eral i
ck of
pread pari-
t fin on sides. Requires about 2
quarts berries. Makes 1* to 10 eight-
ounce glasses.
Pineapple and Strawberry Jam
2 cups (1 lb.) crushed berrie*.
2 cups (1 lb.) crushed pineapple.
7 cups (3 lbs.) sugar.
1-2 cup bottled pectin.
! Use only fully ripened berries. Cut
'trawberry jams and jellies now, you
will have sufficient on hand later in
the year for delicious ice creams
and desserts, biscuits, sandwiches and
pastries.
Use.these new te.-ted recipes. They any large pieces of pineapple. Follow
make strawberry jam time a plea- oirections for Crushed Strawbeiry
ant adyeofcqre. They are so very easy Jam. Sometimes sets slowly. Requires
*ifnd^piick. Utc fully rijiened fruit us about 1 quni*. berric. and 1 No. 2
it has the best flavor* and color ut
this stage. Be sure to make all meas-
ureimnis level and above all Mrs.
Home Maker, follow directions to the
letter.
Use a woden spoon for stirring
since the bundle stays cool—a metal
upoon for skimming. Use a six to
eight-quart kettle or saucep
ihed pineapple. Makes about
10 right ounce glasses.
Strawberry Jelly
4 cups (2 lbs.) juice.
7 1-2 cups (31-4 lbs.) sugar.
1 bottle pectin.
Use only fully ripened berries. Oush
thoroughly and drip through jelly
i bag. Do not drip over night as un-
t full rolling boil without boiling | cooked juice ferments quickly. Meas-
over. One-quarter teaspoon butter 1 ure juice rind sugar into large tauce-
added to jams before boiling begins, j pun, stir, and bring to a boil. At once
reduces frothing nnd skimming. j rdd pectin, stirring constantly, ami
Correct paraffining i- extremely j bring again to a full rolling boil nnd
important. Spoilage is often due to boil 1-2 minute. Remove from fire,
improper paraffining. When pour- ; let stoml 1 minute, skim, pour quick-
ing jim or jelly, allow at least one- fly. Cover hot jelly with film of hot
half inch space at top of glass. Cov-■ paraffin; when jelly is cold, cover
cr hot jam or jelly at once with n with 1-8 inch of hot paraffin. Roll
film of hot paraffin. When glass is J glass to spread e .raffin on siues. Re
cold, cover with a heavier layer, 1-8- i quires about quarts berries. Makes
inch thick, rolling glnss to spread inbout 11 eight-ounce glas-es.
hot paraffin around side.- of glass. ,
The first thin coating of paraffin j Froth Every Day Homo Grown
protect- the hot jam from dust. Snap Beans, Squath, Cabbage, Beett,
which contains the spores of mold Cucumber*., English Peat, Carrots,
and yerst. and which in time may;etc., at MODERN GROCERY CO.
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Quostions
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found?
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King” ubout?
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Apr^l?
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19. What is the meaning of the
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Peaches
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