New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-07-19
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JELIIES AND JAMS AND GENERAL HINTS
FOR HOUSEHOLD COMFORT

What visions OF crimson jams and translucent jel-
lies the mention Of damson plums recalls! Amid all
the varieties of plum none excels In usefulness
in prolific bearing that small purple fruit. 1t Is
still a standard variety of our markets and SUI
perior for jelly jam for a spiced plum to cages
or the newer prunes.
To make damson jelly stem peck Of perfectly
ripe plums. put a stone jar and set the jar in a
kettle of water reaching nearly up to the mouth OF
the jar Let the water boil around the Jar until the
plums are thoroughly cooked. 1t will take twenty
five or thirty minutes if the jar is closely covered,
ii should be.
Strain the juice from the plums after they are
cooked. II may trouble to first remove the
skins and stones by passing the fruit through a
colander The pulp and Juice are then left. To
make the finest quality Of jelly allow the pulp to
drip through a coarse cloth without using any pres
Save the pulp left in the cloth for spiced
JAM Measure the juice, allow It to stand over
night in a cold place. The next morning allow a
pound Of sugar pint of Juice Let the juice boil
up over the fire. and set the sugar on pan In the
oven to become hot. When the juice has boiled
down for twenty minutes. add the no. sugar. Let
1t boil up as soon as the sugar mets. and after 1t
has boiled momen. skim 1t and ties: 1t.
If 1t is formed strain 1t through bright new
gravy strainer into tumblers. II 1t has not come
10 jelly let 1t boil until ii does.
WHAT TO DO WITH THE PULP.
The pulp which was saved may have cup Of
vinegar added to every pints of pulp, with
three and half pounds Of sugar. Cook II until 1t
is a thick substance-almos. marmalade Allow
an ounce of cinnamon and half an Ounc, OF cloves.
and add the spices powdered few moments be-
fore taking up the jam. This Is good conserve TO
put on the table with roast mutton and other meats
RECIPE FOR JAM
jam Of the finest quality Is made Of the full
pulp and juice OF the fruit. Stem the plums and
weigh them. Allow three quarters Of a pound Of
sugar to pound Of fruit Mash the plums little
and cook them In a porcelan-ned kettle. Add
about pint Of water to a peck Of plums. II they
do not seem to be juicy enough without It, II it is
possible. however, avoid adding water and cook
the plums in their Juice. as any water added
must be afterward boiled out. and the more pre-
serve is cooked the more the fresh flavor is i'm
paired.
sons some seasons they are more juicy than at
others. After the plums have boiled ten twelve
minutes, strain out the skins and stones through
colander. Add the sugar TO the pulp and boil the
jam down for about twenty Minutes. or until It Is a
thick but hardly firm preserve;
Housekeepers should remember that damsor
plums make a most delicious picked plum.
WINDOW SCREEN OF SWEET PEAS
kitchen window screen Of sweet peas is easily
secured and is a genuine pleasure and satisfaction
For the benefit of those who would like one next
year tho following instructions given:
Take a long, narrow box, and have 1t filed with
rich wel-pulvcrized dirt with which small qua n
tty Of sand has been mixed Place the box in a
window or Just on the outside ledge. where there
will not be too much sunshin,. Plan. the peas
and make a trellis of wire Irvine the outer
edge of the box and run II up several feet, for
the higher sweet peas are trained the more plenti
full will be their blooms. Nip OF the faded bos-
SONS before they can 80 to seed, and the success
sion Of flowers will last longer. Water night and