C6— Lancaster Farming, Saturday, August 1,1981 «e% Home On The Range H| Jam stretches the fruit season It the taste ot summer fruit in winter sounds appealing, don’t let tresh, juicy fruits escape the marketplace too quickly. They combine well in delicious jams that will provide eating pleasure during the months ahead. RHUBARB JAM 5 c. rhubarb, cut up 4 c. sugar 1 pt. black raspberry gelatin Cover rhubarb with sugar and let it stand overnight. Cook until mixture begins to boil, then boil 5 minutes. Remove from heat and stir in gelatin. Pour m jars and seal. Mrs. Charles, Biehl, Mertztown GREEN TOMATO JAM 8 c. green tomatoes 4 c. sugar 2 lemons 1/4 c. vinegar 1 T. powdered cinnamon or 1 t. ginger Wash the tomatoes and remove any spots. Cover with boiling water and let stand 5 minutes. Dram and slice into thin pieces. Add layers of sliced lemon and sugar. Add vinegar and sprinkle with spice. Let mixture stand overmght. In the morning cook rapidly until the tomatoes are clear and the liquid is like syrup. Pour into hot jars and seal. Wilma Burkholder, Mifflmburg Cook’s Question Comer QUESTION - Is there a difference between cultured butter milk and the buttermilk you have after making butter and if so what is the difference? I would also like some recipes to use that butter milk that is left over after making butter. Wanda Zeigler, Dilisburg ANSWER Mrs. Zeigler and other buttermilk lovers? we put this question to Michelle Rodgers, Lancaster County Extension home economist and she reported the following: Commercially prepared buttermilk is a cultured milk product prepared from pasteurized or sterilized milk. Certain desirable bacteria cultures yield a variety of milk. Today buttermilk is not the by product from turning cream into butter. Most cultured butter milk marketed in the U.S. is made of fresh skim milk. However, cultured butter milk may be made from fresh fluid whole milk, concentrated fluid milk or reconstituted non-fat dry milk. July August Jams and Jellies Summer Salads Pears, Plums and Zucchini Tomato Tempters Egg Specials 15 22 29 CORN COB JELLY 12 corn cobs, dried red, washed and broken 3 pints water Boil cobs in water 30 minutes Strain liquid (cheese cloth!. 3 cups juice needed Add more water it necessary. Add 1 box of sure-jell and bring to rolling boil Add 3 cups of sugar and boil 2 to 3 minutes. Pour into jelly glasses and seal Tastes like apple jelly. Mrs. Chester Warren, Malehorn Rd., Chester Springs KIEFFER PEARS AND PINEAPPLE JELLY 6 lbs. sugar 4 lbs. pears 2 cans or 1 large can pineapple Put pears through meat grinder. Combine ingredients and boil tor 40 minutes. VIOLETJELLY 1 c. violet blossoms, packed tightly 3/4 c. water 2 T. lemon juice Blend to a paste then add: 2 c. sugar and blend slowly. Stir one package sure-jel into 3/4 cup water. Bring to a boil and boil 1 minute. Blend with other ingredients for 1 minute. Pour into jelly glasses and freeze when cooled. This jam also keeps tor 3 weeks in the refrigerator without freezing. Mrs. Aaron Martin, New Holland ?♦ t ♦ r j t * ? Recipe Topics Lucy Eberly, Narvon * J t PEACHJELLY 12 c peaches 5l sugai I Ml i. dij jcllo, strawberry or uiangc jeilu Cook peaches and sugar tor 20 minutes, then stir jello in with peaches and sugar. Put in jars and seal Vera Shirk, Mittlmburg PEAKJELLY Bibs crushed pears 7 lbs. sugar 1 large pineapple Boil well and keep stirmg. The longer you boil the darker it gets. Put in jars and seal. Miriam Shirk, Mifflinburg STRAWBERRY JAM 1 quart strawberries 4 c. sugar 1/2 c. unstrained lemon juice Wash, dram, and hull berries. Measure 4 cups. Crush berries m large kettle. Place in layers in 12-quart preserving kettle, covering each layer with sugar. Let stand 4 hours. Bring slowly to lull rolling boil and boil vigorously 8 minutes. Add lemon juice and again bring to lull rolling boil. Then boil 2 minutes longer. Skim, then turn into hot, sterilized jars tilling to 1/2 inch ot top, and seal at once. Becky Smith, Broad Top WINE JELLY Measure 3 cups sugar into top ot double boiler. Add 2 cups wine (sherry, sauterne, burgundy, port, muscatel or tokay); mix well. Place over rapidly boiling water and heat 2 minutes, stirring con stantly. Remove trom water and at once stir in 1/2 bottle liquid tmt pectin. Pour quickly into glasses. Parattm at once. Makes about 5 6-ounce glasses Donna Miller, Harrisburg Solutions to your Jam/Jell/ making problems PROBLEM Jam/jelly is too soft or runny Jam/jelly is tough Jam/]elly is gritty or contains sugar crystals. Jam/jelly is low in truit tlavor Jelly weeps” Jelly is cloudy Jam/jelly ferments or molds CAUSE/RECOMMENDATION Inaccurate measure ot truit and/or sugar; measure carefully. Jel Ease or Pen-Jel added to boiling truit or juice. Pectin should be added to cold juice. Jam/jelly did not reach a full rolling boil (one that cannot be stirred down). Mixture must be boiled hard tor 1 lull minute. Made too large a batch at one time Do not double recipe Inaccurate measurement ot truit and/or sugar; measure caretully. Undissolved sugar trom side ot pan washed into jelly when it was poured. Ladle jelly into jars or wipe pan tree ot sugar crystals before pouring. Under-ripe truit, use tully ripe, high quality fruit. Jelly stored too long, causing tlavor to deteriorate. Do not store over 1 year. Storage area too warm Store in cool, dark, dry place. Jel Ease or Pen-Jel added to boiling truit or juice. Pectin should be added to cold juice. Under-ripe truit; use tully ripe truit. Fruit overcooked before juice was extracted; cook only until tendei Fruit squeezed through jelly bag; maximum clarity is achieved when truit is allowed to drip. inadequate seal (usually on jars that were sealed with parattm). Use jars with two-piece lids and test tor seal before storage. Jars sealed with two-piece vacuum lids can be water bath processed tor a minutes to assure a good seal without a deterioration in quality of the jam ui jelly Destoy any jam or jelly with mold or yeast growth.
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