Browning chief. [volume] (Browning, Mont.) 1941-1953, 1941-07-18

TOOTH" should be the motto OF every
mother, wife and sweetheart with a
boy at camp. What could be a nicer re-
membrance than his favorite fruits and
berries made into delicious jellies and
jams by a loved one back home?
Both the beginner and the seasoned
jellymaker, anxious to please her army
man, will appreciate the modern short
boil recipes For by the addition of
natural fruit pectin you save the flavor
of the really ripe fruit and gain half
again more glasses.
Now that the fruit season is in full
swing, why not give the boys a treat?
RIPE SWEET CHERRY AND GOOSE
BERRY JAM
cups prepared fruit
cups sugar
bottle fruit pectin
To prepare fruit, stem and pit about
l quart fully ripe cherries; crush thor
oughly or grind. Crush thoroughly or
grind about ! quart fully ripe goose
berries. Combine fruits.
Measure sugar and prepared fruit
into large kettle, filling up last cup
with water if necessary. Mix we'll.
Bring to a full rolling boil over hot
test fire. Stir constantly before and
while boiling. Boil hard minute.
Remove from fire and stir in bottled
fruit pectin. Skim; pour quickly. Paraf-
fin hot jam at once. Makes about II
glasses Is fluid ounces each).
RIPE SOUR CHERRY JELLY
makes about Z medium glasses)
cups juice
4 cups sugar
box noWdered fr1,it rectin
To prepare juice, stem (do not pit)
and crush about % pounds fully ripe
cherries. Add cup water, bring to a
boil, and simmer, covered, 10 minutes.
If stronger cherry flavor is desired.
add a few crushed cherry pits during
simmering. Place fruit in jelly cloth
or bag and squeeze out juice. Gf there
is slight shortage of juice, add small
amount of water to pulp in jelly cloth
and squeeze again)
Measure sugar into dry dish and set
aside until needed. Measure juice into
to quart saucepan.
Place over hottest fire. Add powdered
fruit pectin, mix well, and continue
stirring until mixture comes to a hard
boil. At once pour in sugar, stirring
constantly Continue stirring, bring to
a full rolling boil, and boil hard !
minute
Remove from fire, skim, pour quick
ly. Paraffin hot jelly at once.
Keep up with your "currant events
as well as with current events. AS the
various members of the currant family
appear on the market or ripen on yoIr
own grounds, roll out the Jars, turn
the fruit into jelly or jam, and later
on you'll have a barrel of fun.
A combination of red currants and
ripe apricots makes a very delicious
jam. Here is a recipe that will take
care of about II glasses-but when Won
taste this jam you will see to it that
at least another batch is prepared.
Apricot and Currant jam
4 cups e pounds) prepared fruit
u cups (3a pounds sugar
bottle fruit pectin
To prepare fruit, pit (do not peeD
about II pounds fully ripe apricots,
Cut in small pieces and crush thor
oughly or grind. Crush thoroughly or
grind about pound fully ripe red
currantS. Combine fruits.
Measure sugar and prepared fruit
into large kettle, mix well, and bring
to full rolling boil over hottest fire,
Stir constantly before and while boil
ing. Boil hard l minute. Remove from
fire and stir in bottled fruit pectin
Skim; pour quickly. Paraffin hot lam
at once. Makes about II glasses (6
fluid ounces each).