C6—Lancaster Farming, Saturday, August 2,198 C
Bone Ob The Range fl|
Wntuig an introduction to a jelly recipe column is sticky
business, it’s easy to get into a jam.. Today’s recipes
include taste treats like Sunset Jam, Red Beet Jelly,
Crashed Pineapple, Apricot Honey Jam, Fresh Mint Jelly
and others. In addition to the preserve recipes, we also
have recipes from a recent reader request for a wet
bottom shoofly pie recipe. So don’t let life crash you to a
pulp, enjoy our recipes and have a jelly side up day!
3 cups crushed pears
1 cup crushed pineapple
% cup maraschino cherries
juice of 1 lemon or Va cup real lemon juice
1 cup fruit pectin
Ma all the ingredients except the pectin in a pan and
bring to a good boil. Add the pectin. Cook the mixture until
it coats the tines of a fork. Remove from heat and cool or
pack in jars.
RED BEET JELLY
3 cups beet juice
4 cups sugar
1 packet powdered fruit pectin
6 ounces red raspberry flavored gelatin
Bring the juice to a rolling boil and add the gelatin and
and fruit pectin. Boil 1 minute, stirring constantly.
Remove from the heat and add the sugar. Stir well, then
pour the mixture into jars.
STRAWBERRY JELLY
3 cups sugar
1 cup water
1 cup crushed strawberries
alum
Boil the sugar and water for 15 minutes. Add the
crushed strawberries and boil for 10 minutes longer. Add
a little alum. Pour the jelly into containers and freeze.
Miriam Ocker, Williamson
Cook’s ?t %
Question V /
Comer _?
QUESTION: I'd like a recipe to make a cheese
similar to Philadelphia Cream Cheese.
Donna Zimmerman, East Earl
QUESTION; I’d like to find a recipe for zucchini
milk, I’ve misplaced mine.
Mrs. Tyler Schlecht, Lehighton
QUESTION: I’d like a recipe for frozen cucumber
salad.
August 9
September
6
Sweeten your day with our jelly recipes
SUNSETJAM
Vera Scott, Corland, New York
Mrs. L. Martin, Morgantown
Edith Felter, Oley
Recipe Topics
Garden Abundance
Recipes for tomatoes,
squash,corn, etc
Preserving the bounty
Canning and freezing
tips
Tailgate Suppers
Labor Day Weekend
Picnics and cookouts
Blue Ribbon Recipes
Fair and compliment
winners
Summer days are hectic, but a few hours extra
work putting up the fruits of the long summer days
into sparkling jars will bring ample rewards on coot
FRESH MINT JELLY
1% cups mint infusion (1 Vz cups fresh mint)
2 tablespoons strained lemon juice
green food coloring
3% cups sugar
% bottle fruit pectin
Prepare the mint infusion by washing Vk cups firmly
packed mint leaves and stems. Place the mint in a large
saucepan and crush with a masher or glass. Add 2V4 cups
water and bring quickly to a boil. Remove from heat,
cover and let stand 10 minutes. Strain. Measure 1% cups
into a saucepan. Add the lemon juice and a few drops of
green food coloring. Add sugar and fruit pectin and bring
to a boil for 1 minute. Remove the mixture from the heat
and skim off the foam with a metal spoon. Pour the
mixture quickly into glasses and cover with 1/8 inch of hot
paraffin.
PEACH SUNSHINE PRESERVES
8 cups peaches, crushed
1 small jar maraschino cherries
1 cup orange pulp
IS cups sugar
2 bottles fruit pectin
Grind cherries and orange. Mash peaches. Combine and
cook for 2 minutes at a rolling boil. Add 2 bottles fruit
pectin. Remove from heat and stir for 5 minutes. Seal in
jars
Alma Sanders, Westminster, Maryland
NO COOK PEACH JAM
2 3 /4 cups prepared fruit
1 teaspoon ascorbic acid crystals, optional
6% cups sugar
% cup lemon juice
1 bottle fruit pectin
Prepare the fruit, peeling, pitting and grinding about
2% pounds fully ripe peaches. Measure 2% cups. Add the
ascorbic acid crystals. Add the sugar, mix and let stand
for 10 minutes Mix water or lemon juice and fruit pectin
well in a small bowl Stir into fruit and juice. Continue
stirring for 3 minutes. A few sugar crystals may remain.
Pour quickly into prepared containers. Cover at once with
a tight lid Allow to set at room temperature (up to 24
hours), then store m the freezer. For use within 3 weeks,
the jam may be stored in the refrigerator.
Mrs. Charles Biehl, Mertztown
Mrs. Charles Biehl, Mertztown
winter mornings when the coffee’s hot and the
toast is waiting.
APRICOT HONEY JAM
3 cups prepared fruit
2 cups honey
2 cups sugar
\ box powdered fruit pectin
To prepare the fruit, finely chop 6 pounds of dried
apncots and place in a saucepan. Add 2 cups water and
bring to a boil. Reduce heat and simmer for 3 minutes.
Measure fruit and liquid and add water if necessary to
make 3 cups. Pour into a large saucepan. Make the jam by
measuring honey and sugar and setting aside. Mix the
fruit pectin into fruit in a saucepan. Place over high heat
and stir until the mixture comes to a hard boil. Im
mediately add all honey and sugar and stir. Bring to a full
rolling boil and boil hard 1 minute, stirring constantly.
Remove from the heat and skim for 7 minutes to cool
slightly and prevent floating fruit. Ladle quickly into
glasses. Cover at once with 1/8 inch hot paraffin. Makes 6
cups or 8 6-ounce glasses.
PUMPKIN BUTTER
3% cups cooked pumpkin
4 l k cups sugar
1 tablespoon pumpkin pie spice
1 box powdered fruit pectin
Measure the pumpkin mto a large saucepan. Add the
spice and pectin and mix well. Place the mixture over
high heat and stir until the mixture comes to a hard bod.
Immediately add the sugar and stir. Bring to a full rolling
boil and bod hard for 1 minute. Stir constantly. Remove
from heat and ladle mto glasses. Seal with paraffin.
B. Russell, Pine Bush, New York
APPLE BUTTER
12 cups apple sauce
7 cups sugar
2 tablespoons powdered fruit pectin
2 packages strawberry Koolaid
1 teaspoon cinnamon
1 teaspoon cloves
Cook the ingredients together for 20 minutes, stirring
frequently. Remove from heat and seal in jars.
Alma Saunders, Westminster, Maryland
B. Russell, Pine Bush, New York
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