New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1913-07-01
NOW'S THE TIME WHEN BERRIES
ARE COMING TO TOWN

use one pound OF sugar TO each pound OF
fruit.
Currants.
Currants are not only excellent used In
combination with other fruits, but make
fnc Jelly and preserves by themselves.
There is no jolly easier 10 make than
currant Jelly Use one pound Of sugar
to each pound OF fruit. unless sour
Jelly is desired In that case use one
fourth to one-third less the amount of
sugar Red. white and black currants
can all he used in Jelly making. but the
red currant is the variety generally used
for this purpose Pick the currants over
carefully. wash and place IN preserV-
ing kettle with just enough water 10
prevent burning. 10 not let the berries
come 10 n boil. but mash as soon as they
are heated through, pour into Jelly bags
and suspend from a hook over a bowl or
kettle and let drip for several hours
By not allowing the fruit 10 boil and
! letting It drip you will have q clearer
jelly. Heat the sugar In the oven and
add to the boiling Juice. Test often. II
should be ready TO pour into glasses In
about five minutes. When cool cover
the glasses with melted paraffine.
Sun Preserved.
Currants are good when sun preserved.
For this purpose use only the most per-
feet berries pick over carefully and wash.
The large cherry currants arc best pre-
served in this manner. Use two-thrds
Of a pound Of sugar 10 each pound OF
fruit. Spread the currants OH platters,
cover with sugar and allow 10 stand over
night. then in the morning place the plat
ters in the oven few minutes 10 melt
the sugar and extract the juice not
brought out by the sugar. Then place
the platters in the sun In the hottest
place you can and; they should be placed
on light tables or stands so that they can
be easily moved about az the sun changes
Cover with double mosquito netting 10
| keep out the flies and other insects. plac-
/ ing something higher around the platters
TO keep the netting from getting down
! into the fruit. In two or three days the
syrup about them will thicken up and
the fruit become semi-transparent The
/ time will depend on the intensity OF the
sun. They are now ready 10 pack away
In Jars Self-sealing jars are excellent
! for this purpose. Place some graduated
sugar over the top, then pour over this
melted paraffine and screw on the lids.
eiackberries.
There are a number OF varieties Of
blackberrles. The long blackberry is
firmer than the round ones. Some are
much sweeter than others, so this should
be taken into account when putting them
UP for future use. BE careful in selecting
blackberries for canning, and choose only
those which are ripe clear through and
are evenly ripened. You will often find
blackberries with a green or red section
on one side; these should be discarded
In canning, make "A syrup by allowing
one pound Of sugar for each two pounds
OF fruit, and one cupful OF water. Have
the syrup boiling. then put In the fruit
and heat through; then pour into Jars
until they overflow. and seal up. Black
berries make a delicious jam by them
selves and are nice combined with rhu-
barb. using three parts OF the berries and
two parts rhubarb. Blackberry Jelly is
much improved by adding n little rhu-
bard juice-not more than one part Of rhu-
barb juice TO two or three parts OF black
berries In making blackberry jam. press
nice. ripe berries through a sieve and
then measure the pulp, and TO each pint
of pulp add one pound OF sugar unless
the berries are the very sweet ones-then
do not use so much sugar.