The Waterbury Democrat., 1931-07-24

" - cold, cover with les inch of hot parafSin. Roll glass to spread paraffin on sides. For a soft, very slow set use h cup less sugar. Re- auires about 2 quarts fruit. Makes about ten eight-ounce glasses.
 Blackberry Jelly
 4 cups C lbs) juice
 7H cups e 1.4 lbs) sugar
 bottle fruit pectin
 Use only fully ripened berries. Crush thoroughly and drip through jelly bag. Do not drip over night as uncoOked juice ferments quick Iy. Measure juice and sugar ints large saucepan, stir, and bring to a boil. At once add the fruit pectin stirring constantly, and bring agaif to a full rolling boil and boil h 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 1-8 inch of hot paraffin. Roll glass to spread paraffin on sides. Makes about II S-ounce
 Raspberry Jam
 4 cups (2 lbs) crushed berries Sh cups (zN lbs) sugar
 x 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 Ire. Stir constantly before and while boiling. Boil hard 1 minute. Re- move from fire and stir in fruit pectin. Then stir and skim by turns for just five minutes to cool sligtly, to prevent floating fruit. Pour quickly. Cover hot jam with film of hot paraffin; when jam is cold, cover with 1-S inch of hot paraffln. Roll glass to spread paraffin on sides. For soft, very slow set use cup less sugar. Re- auires about two quarts berries Makes 9 to 10 eight-ounce glasses
 Huckleberry Jam
 4 cups (2 lbs) crushed berries
 and lemon
 8 cups (3H Ibs) sugar
 i bottle fruit pcctln
 Use only fully ripened berries Crush berries thoroughly. Ado juice of 2 lemons and grated rint of K lemon. Measure fruit intt large kettle. Add sugar, mix, ant bring to a full rolling boil Ovel hottest fire. Stir constantly befor' and while boiling. Boil hard minute. Remove from fire and sti in fruit pectin. skim; pour quick Iy. Cover hot jam with film O hot paraffin; when jam is cold cover with 1-8 inch of hot para finn. Roll glass to spread paraffli | on sides. Requires about pound herries. Makes II to IF eight ounce glasses.
 (Any kind except wild or choke | cherry.)
 sh eSps cSps az ibsj s' sugar
 1 bottle fruit pecfin
 Use only fully ripened fruit. D. not pit. stem and crush cherries Add + cup water. stir until mix ture boils, cover, and simmer tel minutes. Drip through jelly bag Measure juice and sugar Into Iafg saucepan, stir, and bring to boii At once add fruit pectin, stirrinl constantly. and bring again To full rolling boil and boil h minute Remove from the fire, let stand minute, skim, pour quickly. cove hot jelly with film of hot paramn when jelly is cold, cover with l-' inch of hot paraffin on sides. Fo stronger cherry flavor, add 1-4 tea spoon almond extract after skim ming. For a soft. very slow set use k cup less sugar. Requires about 3 pounds cherries Make about 9 eight-ounce glasses.
 Red Currant Jam
 4 cups e Ibs) crushed fruit
 H cup water
 7X cups 3 IA lbs) sugar
 cup bottled fruit pectin :,
 Use only fully ripened run Measure thoroughly crushed frui into large kettle, add water, am stir until mixture boils. Simmer covered, IS minutes. Add sugar mix, and bring to a full rolling pol over hottest fire. Stir constants before and while boiling. Boil har' 1 minute. Remove from fire an stir in fruit pectin. skim; pou quickly. Cover hot jam with mn of hot paraffin; when jam IS coin cover with 1-8 inch of hot parafnn Roll glass to spread paraffin oi | sides. Requires about pOuhos Q fruit. Makes 10 to II eight-ounc glasses.
 IOganberry Jelly
 4 cups e lbs) juice
 71a cups 6 1-4 lbs) sugar
 bottle fruit pectin
 Use only fully ripened berries Crush thoroughly and drip througi jelly bag. Do not drip over nign as uncooked juice ferments quick ly, Measure juice and sugar int' large saucepan. stir, and bring 10 boil. At once add fruit pectin stirring constantly and bring agail to A. full rolling boil and boil 4 minute. Remove from ire, le stand 1 minute. skim, pour quick lv. Cover hot jelly with film of ho parafin; when jelly is cold. cove with 1-8 inch of hot paraffin. Rol glass to spread parafhn on sides Makes about II eight-ounc' glasses.