Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-06-17
An Apetizing Use of Fruits
Preparation of Fruit Jams, Buffers, and Pastes
For Use as Desserts or Garnishes

When selecting berries for making
jam, the ripe, broken ones will giv'
fine color and flavor. but about one
half the quantity selected should b.
slightly underripe. This 10 necessary
in order to give a jellylike consistency
to the finished product. Cooking II
small quantities also helps to retair
color and flavor. Jams are made Of
small fruits which are not whole OF
firm enough for use for making pre-
serves. No attempt should be made
TO retain the original shape of the
fruit. Weigh the berries and allow
three-fourths of a pound of sugar te
each pound Of fruit. Rapid cooking
with constant care is needed. When
stirring the jam, use wooden spoon
or paddle, moving it across the center
OF the receptacle first one way and
then in the opposite direction. and
next around the pan, gently moving
the mixture from the bottom of the
pan. being careful not to stir rapidly
and do not beat. When finished II
will give the same test as~reuuired for
finished jelly; that is, when a little is
held minute and cooled in a spoon
it will not pour from the side of the
spoon, but will flake off in q sheet.
Pack and seal while hot.
Apple Butter With Other Fruits.
With grape juice-If a grape flavor
Is desired in apple butter, it may be
obtained by the use Of grape Juice.
TO each gallon of peeled and sliced
apples, cooked into sauce and strained,
add one pint of grape juice. one cupful
Of brown sugar and one-fourth tea.
spoonful Of salt. Cook slowly and stir
o., fxx.> 1, =
desired thickness. then stir in one tea
spoonful of cinnamon.
With lemonS-Slice four lemons.
cover with water and let stand over.
night. Next morning put them in a
preserving kettle with eight pounds of
apples pared, cored and sliced. Cook
for one hour, add three pounds of
sugar and cook slowly, with frequent
stirring, for one and one-half hours
longer, or until of the proper thick.
ness.
With plums-A very rich and snap.
py butter is made with apples and
pluns. Use one measure of plums
to two measures of peeled and sliced
apples. Wash and cook the plums
and rub them through a strainer or
colander to get out the stones. Cook
the apples into sauce, add the stewed
plums and continue cooking an hour
or two, or until of the right consis.
tency. When two-thirds cooked, add
two pounds Of sugar per gallon.
When finished, use spices and vanilla
according to taste.
With rhubarb-Peel and cut the
rhubarb into short pieces and use
from one-eighth to one-quarter as
much as Of peeled and sliced applies.
Place the rhubarb and the apples to.
gether in the kettle and add enough
water to make a rather thin sauce.
Cook until the proper thickness. Use
sugar and spice to taste. or about a
pound of sugar to a gallon of ample
butter, and about half a teaspoorful
each of ground cinnamon, cloves and
allspfce for each gallon of apple but
ter. These should be stirred in when
the cooking Is finished. This butter
must be sterilized and tightly sealed at
once to guard against mold.
Peach Butter.
Put the peaches in a wire basket
and dip them in boiling water a few
seconds or until the skin slips. Test
by raising the fruit out of the water
and rubbing the skin between the
fingers. Dip the peaches in cold
water, peel and stone them. Wen
ripened freestone peaches are best to
use. Mash the pulp and cook it in
its own Juice without adding water.
IL 1t is rather coarse. put 1t through
a colander or coarse wire sieve to
make a butter of fine texture. To
each measure or pound of pulp add
half a measure or half pound of
sugar, cook slowly and stir frequently
until the product is of the desired
thickness. The sugar may be added
before the cooking begins II desired
The meats of several Of the stones
may be cooked either whole or sliced
in each gallon Of butter. While still
hot, pack in sterilized Jars or glasses
with tight-fitting tops and sterilize
like apple butter or cover with hot
paraffin.
Made with dried or canned peaches
When ripe peaches are not available.
peach butter can be made from dried
af\ canned fruits. To each 4 pounds
of dried peaches use quarts canned
peaches. Soak the dried peaches in
water for several hours and cook un.
til tender. Add the canned peaches
and rub the pulp through a coiander
or wire sieve. Stir 2ha pounds of
sugar into this pulp and cook slowly.
stirring often, for two hours or until
of the right thickness. Pack while
hot and cover with hot paraffin or
sterilize like peach butter.
Peach and plum butter-Take two.
thirds plums and one-third peaches.
Pare, stone and slice the peaches, and
il the plums are freestones remove the
stones. Cook the peaches and plums
together slowly until soft and rub
through a colander or coarse sieve. II
the plums are clingstones, the stones
are removed by this operation. To
each measure of pulp add three
fourths of measure Of sugar. cook
slowly, and stir often until Of the right
thickness. Pack hot and cover with
hot parafiin, Or sterilize like peach
butter.
To Make Fruit Pastes.
Fruit pastes consist OF boiled-down
fruit pulp with sugar added according
to the acidity Of the fruit. and are i'm.
proved in flavor If several varieties OF
fruit are mixed. After the fruit paste
is made according to the recipes
given below, 1t can be colored red.
yellow, or green with harmless vege.
able colors. The coloring should he
stirred into the boiling mass after re-
moving from the fire. Different
flavors also can be added at this stage
If desired. The paste should be poured
up in a 1a-inch layer on fiat dishes.
marble, or glass slabs, which should
be first rubbed with a cloth dipped in
a good salad oil The dishes should
then be exposed to a draft for a coupe
of days, after which the paste is cut
r At A Nh II