The Hardin tribune-herald., 1934-08-10
RECIPES FOR GOOD
JAMS AND JELLES
MORE BLACKBERRY JELLY Is aPUT
UP" AND CONSUMED THAN ANY
OTHER KIND OF JELLY
fRy ALICE BLAKE)

(By ALICE BLAKE)
The strawberry, Jonathan Swift is
supposed to have said. cannot be I'M
proved upon. Lovers of the black
berry, however, rise to disagree with
the eminent dean of ST. Patrick's In
Dublin and the author Of Gullivers
Travels. Admitting that strawberry
Jam is the most popular CT all jams,
they point to the statistics which show
, that more blackberry jam is put up"
and consumed than any other kind of
berry jelly. Which certainly proves a
preference.
The other berries too, have their ad-
mirers and almost fanatical champions
There are those who insist that moth
ing can compare with the flavor of
loganberries. and others to whom
gooseberries are the very last word.
In your own family probably, there
are at least two schools of thought
about jams and jellies made from ber-
ries. Better be safe and have all kinds
on hand.
Combination Blackberry Jelly and jam
| Crush or grind about quarts fully ripe
blackberries. Place in Canton flannel jelly
bag to drip To hasten dripping. turn pulp
| over about every 5 minutes, without opening
| jelly bag. by holding bag each side and
stretching cloth, thus bringing up bottom OF
bag. Drip until cups Juice have run through.
| Do not drip overnight as uncooked Juice fer
| ments quickly. Use juice for blackberry jelly
| (recipe below.
| Use cups blackberry pulp left in bag for
blackberry jam (recipe below. If desired
part Of pulp may be sieved to remove some
| of seeds before measuring
Blackberry Jelly
7i5 cups f3l4 lbs.) SUGAR. cups e. lbs)
juice. l bottle fruit pectin.
Measure sugar and juice as prepared above
into large saucepan and mix Bring to a boil
| over hottest fire and at once add fruit pectin,
| stirring constantly. Then bring to full
| rolling boil and boil hard one-half minute
| pour quickly. Paraffin hot jelly at once
Makes about II glasses (6 fluid ounces each) =.
Blackberry jam
cups g lbs) sugar. cups e lbs.) black
berry pulp. u bottle fruit pectin.
Measure sugar and blackberry pulp, as pre-
| to 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. Parafin hot
| jam at once. Makes about 10 glasses (6 fluid
ounces each).
Huckleberry jam
AZ cups (2A lbs) prepared fruit. cups
g lbs) sugar: bottle fruit pectin.
ripe berries. Add juice Of one lemon and
| grated rind Of one-half lemon.
Measure sugar and prepared fruit into large
| kettle. mix we'll and bring to full boil over
hottest fire. Stir constantly before and while
boiling. Boil hard two minutes. Remove
from tlre and stir IN fruit pectin. Skim: pour
about IL glasses N6 fluid ounces each).
| Gooseberry jam
cups q lbsJ crushed fruit. u cup water.
TIA cups (3A lbsO sugar. " bottle fruit pee
| tin.
To prepare fruit, crush thoroughly or grind
| about pounds fully ripe fruit; measure into
large kettle. Simmer, covered, is minutes.
Add sugar, mix WE'LL and bring to a full roll
| ing boil over hottest fire Stir constantly be-
fore and while boiling. Boil hard one minute.
Skim; pour quickly. Paraffin hot jam at once.
Makes about II glasses (6 fluid ounces each).
Combination Raspberry Jelly and Jam
Crush or grind about quarts fully ripe
| raspberries. Place in Canton flannel jelly
bag to drip. To hasten dripping. turn pulp
over about every five minutes, without OPEN
ing jelly bag, by holding bag on each side
| and stretching cloth, thus bringing UP bottom
| of bag. Drip until cups juice have run
| through. Do not drip overnight as uncook-
| ed Juice ferments quickly. Use Juice for
| raspberry jelly (recipe below.
Use cups raspberry pulp left in bag for
| raspberry jam. If desried part of pulp may
| be sieved to remove some of seeds before
| measuring.
Raspberry Jelly
| ia cups (3A lbsJ sugar. 4 cups q lbs.)
| juice. l bottle fruit pectin.
| Measure sugar and juice, as prepared above,
! into large saucepan and mix Bring to a boil
| over hottest fire and at once add fruit pectin,
rolling boil and boil hard y minute Remove
| from fire, let stand one minute, skim, pour
quickly. Paraffin hot jelly at once. Makes
about II glasses t6 fluid ounces each).
Raspberry jam
| ga cups (2a4 lbs.) sugar. cups e lbs.)
raspberry pulp. " bottle fruit pectin.
| Measure sugar and raspberry pulp as pre-
pared above, into large kettle, mix WELL and
bring to full rolling boil over hottest fire.
! Stir constantly before and while boiling. Boil
in fruit pectin. Then stir and skim by turns
| for Just five minutes to cool slightly, to pre-
vent floating fruit. Pour quickly Makes
| about 10 glasses (6 fluid ounces each).
| Combination Loganberry Jelly and Jam
Crush or grind about quarts fully ripe
losanberries Place in Canton flannel Jelly
| bag to drip. To hasten dripping, turn pulp
over about every five minutes without OPEN
! ing jelly bag. by holding bag on each side
and stretching cloth. thus bringing up bot
! tom Of bag. Drip until cups juice have run
through. Do not drip overnight as uncooked
| juice ferments quickly Use juice for logan
! berry jelly (recipe below.
Use 4 cups loganberry pulp left in bag for
| loganberry jam (recipe below II desired,
| part of pulp may be sieved to remove some of
| seeds before measuring.
| Loganberry Jelly
| TIA cups (3k4 lbs.) sugar. cups q lbs,)
| juice. l bottle fruit pectin.
| Measure sugar and Juice. prepared above,
\ into large saucepan and mix. Bring to q
| boil over hottest fire and at once add bottled
fruit pectin, stirring constantly. Then bring
to full rolling boil and boil hard "a minute.
! Remove from fire. let stand one minute, skim,