The Washington times., 1931-07-14
Jelly Time Is
With Us
Again

II Tom Marshall had said,
What this country needs is a
good, five-minute jelly" his plant
would be nearly answered.
For, as thousands of housewives
know, it IS possible to make jelly
and jam. too-in little more
than five minutes. They have
adopted the new. short.boil meth.
Cd Of jam and jelly making, using
bottled fruit pectin.
just now, housewives are put
ting UP many raspberries and
cherries. So get your supply of
sugar, fruit, glasses and paraffin
and set to work. The hot weather
needn't bother you if you follow
these tested recipes:
Blackberry jam
cups q lbs crushed berries
7 cups g lbs.) sugar
12 cup bottled fruit pectin
Use only fully ripened berries.
Crush one layer at a time so
that each berry is reduced to
pulp. Measure crushed berries
and sugar into large kettle, mix,
and bring to a full rolling boil
over hottest fire. Stir constantly
before and while boiling. Boil
hard one minute. Remove from
fire and stir in fruit pectin. Then
stir and skim by turns for just
minutes to cool slightly, to
prevent floating fruit. Pour
quickly. Cover hot jam with film
of hot paraffin; when jam is
cold, cover with 70 inch of hot
paraffin. Roll glass to spread
paraffin on sides. For a soft,
ve-y slow set use y cup less
sugar. Requires about 2 quarts
fruit.
Blackberry Jelly
4 cups q lbS) juice
71a cups (3A lbs.) sugar
bottle fruit pectin
Use only fully ripened berries.
Crush thoroughly and drip
through jelly bag. Do not drip
overnight as uncooked juice fer
mentS quickly. Measure juice
and sugar into large saucepan,
stir, and bring to a boil. At
once add the fruit pectin, stir
ring constantly. and bring again
to q full rolling boil and boil p
minute. Remove from fire, let
stand ! minute, skim, pour quick.
ly. Cover hot jelly with film OF
hot paraffin; when jelly is cold.
cover with u inch hot paraftin.
Roll glas~ to spread parattin on
sides. s -
Raspberry jam
4 cups g lbs.) crushed berries
So cups (234 lbsD sugar
u cup bottled fruit pectin
Use only fully ripened berries:
Measure crushed berries and
sugar into large kettle, mix, and
bring to a full rolling boil over
hottest fire. Stir constantly be.
fore and while boiling. Boil hard
/ minute. Remove from fire and
stir in fruit pectin. Then stir
and skim by turns for just five
minutes to cool slightly, to pre-
vent floating fruit. Pour quickly
Cover hos Jam with film OF hot
paraffin: when jam is cold, cover
with A inch of hot paratfln. Roll
glass tG spread parattin on sloes'
For a soft, very slow set use K2
c0N less sugar. Requires about
two quarts berries.
Huckleberry Jam
CUPS q lbs.) crushed berries
and lemon
8 cups (31a lbsO sugar
bottle fruit pectin
use only fully ripened berries:
Crush berries thoroughly. Add
Juice of 2 lemons and grated
rind of y lemon. Measure fruit
into large kettle Add sugar, mix,
and bring to a full rolling boil
over hottest fire. Stir constantly
before and while boiling. Boil
hard / minute. Remove from fire
and stir fruit pectin. Skim; pour
quickly. Cover hot jam with film
of hot paraffin; when jam is cold,
cover with 1s inch of hot paraf-
fin. Roll glass to spread paraf-
fin on sides. Requires about 2
pounds berries.
Cherry Jelly
3 cups az lbs) juice
61a cups (2A lbs) sugar
/ bottle fruit pectin
Use only fully ripened fruit.
Do not pit. Stem and crush ber.
ries. Add q cup water. stir until
mixture boils, cover. and simmer
10 minutes. Drip through jelly
bag. Measure Juice and sugar in
to large saucepan, stir. and bring
to a boil. At once add fruit pee.
tin. stirring constantly. and
bring again to a full rolling boil
and boil u minute. Remove from
the fire, let stand / minute, skim.
pour quickly. Cover hot jelly with
film Of hot paraffin; when jelly
is cold, cover with 1s inch of
hot paraffin. Roll glass to spread
paraffin on sides. For stronger
cherry flavor. add "a teaspoon
almond extract after skimming.
For a oft, very slow set, use p
cup less sugar. Requires about
pounds cherries.
NAR@N Nra;o