The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-26
JAM RECIPES.


clude a wide selection OF uncom
mon Jam bit specify the vari-
Gus ways IN which they may be utilized.
Melon and Red Currant Jam.-Four
pounds Of melon 1.-TWO rather small firm
ones). two pounds Of red currants, three
pounds OF sugar. two lemons. Quarter
each melon. put the pulp and seeds
aside and after pairing and weighing the
pieces cut them into half inch dice. Mix
with them the sugar and finely grated
rinds OF tho lemons and keep covered
until the following day. Bruise tho red
currants we'll with a heavy wooden
spoon, then press ms much as possible
the residue and the seeds and pulp from
tho melon with water. boil gently for
about forty minutes, then strain and re-
place tho liquid in the pan. Now boil
| rapidly until reduced 10 no moro than
q tcacupful. Keep all separate until
the following day. then boil tho melon.
sugar and liquid from seeds gently for
about an hour before adding tho pulped
red currants. Another half hours gen
tie boiling usually thickens tho Jam suf-
| fciently. Tho lemon Juice is not added
| until the Jam II almost done. The deli
I cate pink tint and Transparency OF this
preserve combines attractively with ice
cream or custard in cups; also II IA less
commonplace than ordinary Jam as a
filing for dainty tartlcts Or when sand
wtched between layers OF Genocse or as
an Intermediary in a trifo OF sponge
cake and custard.
Melon and Pineapple Jam.sSix
pounds Of melon (three rather small
ones), about pound and a half of pine
apple either fresh or timed four pounds
Of sugar, two lemons. After taking off
the skin In tho ordinary way pare the
melons again and this second pairing
chop rather finely. Cut tho remainder
OF the melons into hnlf inch dice, mix
with them the minced melon. the finely
grated rinds Of the lemons and the
sugar and macerate until the follow
ing day. Cut the pineapple into very
, small pieces and leave Il covered over
night. To the trimmings OF fresh pine
or the Juice from timed pineapple add
the pulp and seeds taken from the mel
ons barely cover with water, boil gem
tIy for about forty minutes, then strain
duced To teacupful. Next day boil
the melon. sugar and liquid from the
seeds gently for an hour, then put In
the pineapple. About twenty minutes
subsequent boiling usually thickens It
sufficiently. tho lemon juice being added
five minutes before completing the
process.
Melon and Plum Jam.--Four pounds
of melon 1.-TWO rather small. firm ones).
four pounds OF red plums, fivo pounds
of sugar Halve and stone the plums
and mix with them about half of the
sugar. After removing n thick pairing
from the melons, cut them into half
inch dice, and add the remainder OF the
sugar. Cover the pulp and seeds OF
the melons and tho stones taken from
the plums with water, boil them for
about half an hour then strain. II
necessary reduce the liquid to a tea
cupful by rapid boiling; remove the
kernels from the stones and mix them
with the plums. Allow the whole to
stand covered in separate vessels for
a day and n night. When ready boil the
melon and liquid from the seeds for
forty minutes. then put in tho plums and
continue the slow boiling until It sets
ilghtly when tested usually from thirty
TO forty minutes longer.
Picked Melon,--TwO pounds OF melon,
one pound of sugar, two lemons, two
pints of good vinegar, four teaspoonfuls
of peppercorns. two teaspoonfuls OF ALL
spice twelve cloves, n level teaspoon
full Of salt. After pairing the melon
cut II into pieces an inch wide and
three inches long, pour over them the
vinegar and cover closely. on the third
day following drain off and heat the
vinegar and when nearly boiling add
} the melon and finely grated rinds of tho
lemons. As the pieces OF melon be-
come clear transfer them to a dry jar
When all are done mix with the boiling
vinegar the sugar, spice and salt boil
II slowly for twenty minutes and to-
ward tho end add the Juice OF the
: lemons also n little moro vinegar should
+, not enough remain to Ill the Jar or Jars
, almost to the hrim. Pour It over the
: melon while boiling and fasen down i'm
mediatcly. The pickle will keep almost
Indefinitely In screw topped Jars oi
closely sealed bottles.
, Melon Compete A fairly ripe melon
half a pint of fruit Juice, sugar. arrow
root, lemon juice or other faVOring, 4
very thick pariDp must he toko0 off tho