Omaha daily bee., 1921-08-13
Fruit for the
Winter.
BY LORETTO c. LYNCH.

Although the days may be warm,
1he thrifty housewife should be on
the lookout for bargains in summer
fruits. A few hours week spent Ill
preserving will more than repay
when the cold days come again.
Berries a little over ripe may be
made into jam. For the so-called
Quart-box of berries, allow one-halt
measuring cups of sugar. Prepare
and mash the berries. Add the sugar,
but no water Cook slowly in an
agate or aluminium pot until thick.
About 20 minutes is required to
make jam of one quart of berries.
Larger quantities require longer.
Raspber es come to the market,
especially in the east, in halt-quart
size boxes. Therefore, threefourths
of measuring cup of sugar will be
enough for one of these small
baskets of berries. The time of
cooking, also, may be shortened.
Soft peaches or plums may be
made into satisfactory jams. The
skin and stones should be removed
and the pulp cut and measured.
Generally three cups of peaches or
plums require about one cup of
sugar and one-fourth cup water.
Damsons-those tiny little sour
plum-like fruits--may be made into
jam with the skins on. If time is no
object, the stones may be removed.
Being sour, two cups OF sugar may
be used to three cups of fruit tightly
packed. One-iourth cup OF water is
about right for this quantity.
When the jam is ready pour it
into glasses or small crooks, previ-
cusly dipped into boiling water. The
glasses may be put into cold water
which is brought to the boiling
point. When the jam is cold melt
some parafne in the top of double
boiler and pour it to the thickness
sof one-fourth of an inch over the
jam.
Wien the wax has hardened
scrape and clean the glass, cover,
label and store in cool place away
from the light. Light causes the
color of fruit in glass to change and
thus detracts from the appearance,
but not the quality, of the product.
Jelly differs from jam in that the
fruit is strained. The element es-
sential to jelly-making is pectin.
Therefore, they are desirable fruits
from which to make jelly-especial-
1y ones first jelly.
The currar,ts should be washed,
but need not necessarily be picked
from the stems. Mash and add no
water. Cook until very soft. Turn
into a Jelly bag previously wrung
out of hot water. Allow the juice
to drip by its own weight. Measure
the Juice. Add three-fourths as
much sugar as you have juice. Cook
together until little dropped on
very cold plate just holds its shape.
No time can be suggested as the
length of time one must cook the
product before it reaches the jelly
stage depends upon such as the
weather, the wateriness OF the trut,
accuracy in proportioning the sugar
10 the juice and the quantity being
cooked at one time.
Apple JUICE ColnDlneS wen with
many of the fruits lacking in pectin.
For instance, it is almost impossible
To-, make jelly from the skin OF
peaches. Women who can peaches
whole often attempt TO make jelly
from the skins. This can be done
e a goodly proportion of cut-up sour
green apples is added to the water
in with the peach parings.
Apple jelly may be favored with
garden mint. 1t is a novel jelly to
serve with cold lamb.
A rose geranium may be washed
and placed in the bottom of the
glass before plain apple jelly is
poured in. When it floats to the top
remove it. 1t leaves delightful
perfume and flavor through the
sometimes tame product.