14—Lancaster Farming, Saturday, February 25, 1967
For the
Farm Wife and Family
By Mrs. It k hard C. Spence, Food Editor
So You Feel Like Making Some Jam!
This is really not the time of year you
would think about making jams and jellies.
But it is a good time because you are not
quite as lushed as in the busy summertime.
There are some fresh fruits available now
at your fruitstand which can be turned into
delicious jellies and jams. There are also
some recipes which have been developed to
use frozen fruits and juices.
Here’s a recipe for a jam you’re not like
ly to find on the grocers shelf. This is a jam
we think you’ll enjoy serving on special oc
-BPENCB casions and for family meals.
TUTTI-FRUTTI JAM Boil hard for 1 minute, stirr
cups chopped or ground ing constantly,
pears (about 2 pounds of Remove from heat; skim and
pears) ladle jam into hot containers
large orange and sea! immediately. Use
cup drained crushed pine- canning jars with lids that can
apple be tightly sealed, or jelly
cup chopped maraschino glasses sealed with a thin lay
cherries (3 ounce bottle) er of paraffin (Vs inch thick),
cup lemon juice Makes about 7 half-pint jars or
package powdered pectin 9 six ounce glasses
cups sugar
Sort and wash ripe pears;
pare and core. Chop or grind
pears. Peel the orange, remove
segds, and chop or grind the
pulp,
Vi
1
5
Measure chopped pears into
a kettle. Add orange, pine
apple, chendes, and lemon
juice. Stir in the pectin. Place
on high heat and, stirring con
stantly, bring quickly to a full
boil with bubbles over the en
tire surface. Add the sugai,
continue stirring, and heat
again to a full bubbling boil.
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CITRUS-PEAR CONSERVE
2 pounds firm-ripe pears,
pared, cored and cut into
pieces
1 cup i aisins
Juice of 2 lemons
Juice of 1 orange
1 medium oiange, unpeeled,
chopped
2Mi cups sugar
3 cups water
Hi cups chopped pecans or
In a large saucepan combine
pears with raisins, citrus
juices, chopped orange, sugar
and water. Bring to boil; re
duce heat and cook, stirring
occasionally to prevent stick
ing, until thick and clear. Cook
ing time will be about 45 minu
tes. Add nuts and cook five
minutes longer. Pour into steri
lized jars and seal. Makes six
J /2-pint jars.
m i’i it
STRAWBERRY-ORANGE JAM
2 medium oranges, unpeeled
1 tablespoon lemon juice
2 10-ounce packages frozen,
sliced strawberries, thawed
Vz box powdered fruit pectin
(about 2M> tablespoons)
3 1 /2 cups sugar
Cut oranges into quarters:
put through food grinder using
medium blade (or chop, then
whirl in electric blender). Com
bine ground orange with lemon
juice, strawberries and pectin:
mix well Bring mixtuie to a
full rolling boil in a large
saucepan. Stir in sugar imme
diately; return to hard boil and
boil 1 minute, stirring constant
ly. Remove from heat Skim
off loam Continue skimming
and Stirling five minutes long
er Poud into sterilized jais
and seal. Makes six y 2 -pint
jars.
If you haven’t made apple
marmalade there’s a treat in
store for your family when you
make this recipe.
8 cups thinly sliced apples
(takes about 3 pounds
apples)
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walnuts
APPLE MARMALADE
1 orange
I'i cups water
5 cups sugar
2 tablespoons lemon juice
Select tart apples. Wash,
pare, quarter, and core apples.
Slice thin. Quarter the orange,
remove any seeds, and slice
very thin.
Heat water and sugar until
sugar is dissolved. Add lemon
juice and fiuit. Boil rapidly,
stirring constantly to 9°F
above the boiling point of
water, or until the mixture
thickens. Remove from heat;
skim, ladle marmalade into hot
containers, and seal immediate
ly. Use home canning jars and
lids or jelly glasses sealed with
a thin layer of hot paraffin.
Makes about 8 six-ounce
glasses.
Here is a tasty apple relish
which makes a delicious ac
companiment for meat dishes.
APPLE RELISH
4Vz cups finely chopped red
apples (takes about 3
pounds apples)
l z cup water
*4 cup lemon juice
J /2 cup i aisms
1 package powdered pectin
512 cups sugar
I'2 cup chopped nuts
Select tart apples, sort and
wash them Remove stem and
blossom ends and coie do not
pare Chop apples line.
Combine apples, wat e r,
lemon juice, and raisins in a
kettle Add the pectin and stir
well Place on high heat, and
staring constantly, bring quick-
More farmers each
month prefer to buy
their
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Planning to buy more
See Farm Credit first for
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Don’t buy another acre of land until you compare the
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]y to a full boil with bubbles
over the entire surface. Add
the sugar and continue stin>
ing, and heat again to a full
bubbling boil. Boil hard 1
minute, stirring constantly.
Add the nuts.
Remove from heat. If de
sired add 3 or 4 drops of red
food coloring. Skim the relish,
ladle into hot containers and
seal immediately. Use canning
jars or jelly glasses sealed with
a thin layer of hot paraffin.
Makes about 7 half-pint jars or
9 six-ounce glasses.
Here’s a recipe that com
bines two early spring fruits
rhubarb and strawberries —<
into a tart-sweet jam that’s
unusual enough to draw com
ments from your family and
friends. If you can’t wait un
til spring for the fresh fruits
you might want to substitute
frozen rhubarb and strawber
ries. ;
RHUBARB-STRAWBERRY
JAM
1 cup cooked red-stalked
rhubarb (about 1 pound
xhubarb and V* cup water)
2Vz cups crushed strawberries
6Vz cups sugar
c 2 bottle liquid pectin
Add water to rhubarb, cover
and simmer until rhubarb is
tender (about 1 minute). Sort
and wash fully ripe strawber
lies Remove stems and caps.
Ci ush.
Measure prepared rhubarb
and strawberries into a kettle.
Add the sugar and stir well.
Place on high heat and, stirr
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