Tam Fresh Fruit Into Homemade Jam And Jelly
A row of gleaming jars of
freshly-made jam proudly
displayed on the kitchen counter
can bring joy to a work-wearv
homemaker. There is something
about the rich, natural colors of
homemade jams and jellies that
uplifts the spirit.
Featuring summer’s finest
fruits, jellies and jams made from
time-honored recipes make
delightful hostess gifts year round
and are special stocking stuffers at
Christmas time.
But jams and jellies aren’t just
for giving. They are a special part
of country breakfasts and taste
great on bagels, toast and peanut
butter sandwiches.
Below are some of our readers’
favorite jam and jelly recipes. I
hope you will take time out of your
busy harvest schedule to try a few.
You may even want to enter your
prettiest and tastiest in the
local fair!
BERRYJAM
4 cups crushed berries
3 cups sugar
Vt teaspoon salt
Rinse berries under cool running
water. Drain, crush and measure
berries into kettle. Stir in sugar
and salt. Cook over low heat until
juice runs freely, then boil rapidly.
Cook, stirring frequently, until jam
thickens. Skim off foam quickly.
Pour hot jam to 1/8 inch of top of
jar. Wipe top and threads of jar;
seal. Process in boiling water bath
for 10 minutes to complete seal. All
varieties of berries may be used.
Eva Southard
Glen Rock
PEACHJELLY
6 cups chopped peaches (not
scalded)
6 cups sugar
1 cup drained, crushed pineapple
2 small boxes strawberry gelatin
Mix sugar, pineapple and
peaches together. Cook over low
heat until peaches are done.
Remove from stove, mix in gelatin
until completely dissolved. Put in
jars right away and seal with
boiled lids.
Francis Hardin
Mt. Storm, W. Va.
MOCK RASPBERRY JELLY
2 cups boiled beet juice
4 cups sugar
1 package fruit pectin
1 package raspberry gelatin
Boil beet juice and fruit pectin.
As it comes to a full boil, add sugar
and gelatin. Boil 7 minutes. Put in
jars.
Mary Stoltzfus
Kirkwood
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P.O Box 366, Lititz, PA 17543
August
23-
30-
September
Home On The Benge
GRAPE BUTTER
1 quart grapes
1 pint sugar
3 tablespoons water
Cook together 25 minutes. Put
through a colander. Put in jars and
seal.
HEAVENLYJAM
5 cups rhubarb
5 cups sugar
120-ounce can crushed pineapple
Mix all together. Boil hard for 20
minutes. Remove from stove and
add 2 3-ounce packages strawberry
flavored gelatin and stir until
gelatin is dissolved. Put in jars,
seal or cover with paraffin wax.
Makes 4 pints.
5 cups rhubarb, cut into small
pieces
4 cups sugar
Simmer until it draws juice, then
boil one minute. Add one 3-ounce
box strawberry gelatin and red
food coloring if desired. ,
1 cup violet blossoms (packed
tightly)
% cup water
2 tablespoons lemon juice
Blend to a paste and add; 2 cups
sugar and blend slowly. Stir one
package fruit pectin into % cup
water. Bring to a boil and boil 1
minute. Blend with other
ingredients for 1 minute. Pour into
clean jelly glasses and freeze when
cooled. This jam also keeps for 3
weeks in the refrigerator without
freezing.
3% cups mashed cooked pumpkin
1 tablespoon pumpkin pie spice
cups sugar
1 box fruit pectin
Measure the pumpkin into a
large saucepan. Measure sugar;
set aside. Add spice and fruit
pectin to the pumpkin and mix
well. Place over high heat and stir
until it comes to a hard boil. Add
sugar and stir. Bring to a full
rolling boil and bod hard for one
minute stirring constantly.
Remove from heat. Ladle quickly
into glasses. Cover at once with 1/8
inch paraffin. Makes about
cups.
Recipe Topics
Summertime Casseroles
Zucchini
Brown Bag Lunches
Charlotte Caule
Boswell
Juanita Llnthicum
Boyds, Md.
RHUBARBJELLY
Mrs. Aaron B. Martin
New Holland
VIOLETJELLY
Mrs. Aaron B. Martin
New Holland
PUMPKIN BUTTER
Susan Moyer
Denver
CORN COB JELLY
12 com cobs (washed and broken)
3 pints water
Boil cobs in water for 30 minutes.
Strain liquid with cheese cloth.
Three cups of juice are needed;
add more water if necessary. Add 1
box fruit pectin and bring to a
rolling boil. Add 3 cups sugar and
boil 2 to 3 minutes. Pour into jelly
glasses and seal. Tastes like apple
jelly.
Mrs. Chester Warren
Chester Springs
PEACH BUTTER
4 pounds peaches
Vz cup water
Sugar -w
2 teaspoons ginger '
Vt. teaspoon ground cloves
Juice of 1 lemon
Peel, quarter and remove pits
from peaches. Place in slow cooker
with water. Cook on low for 8 to 10 jHL
hours. To simplify, substitute
water-packed peaches that have
been drained. Putting up your own homemade Fresh Strawberry Jam is
Puree fruit in blender. Add %
cup sugar per cup of pureed fruit, easy with a simplified no- cook recipe.
Add remaining ingredients.
Return to slow cooker. Cover and
cook on low for 8 to 10 hours.
Remove cover for last half hour of
cooking. If thicker butter is
desired, leave cover off entire
cooking time.
Seal in preheated jelly jars with
preheated lids.
APPLE BUTTER
6 pounds apples
Water to almost cover apples
Sugar
2 teaspoons ground cinnamon
Vt teaspoon ground cloves
Juice of 1 lemon
Peel, quarter and remove core
and seeds from apples. Place in
slow cooker with water. Cook on
low for 8 to 10 hours.
Puree fruit in blender. Add H
cup sugar per cup of pureed fruit.
Add remaining ingredients.
Return to slow cooker. Cover and
cook on low for 8 to 10 hours.
Remove cover last half hour of
cooking. If thicker butter is
desired, leave cover off entire
cooking time.
Seal in pre-heated jelly jars with
pre-heated lids.
FRESH STRAWBERRY JAM
2 cups prepared fruit (about 1
quart fully ripe strawberries)
4 cups sugar
3 4 cup water
1 box fruit pectin
First prepare the fruit. Stem and
thoroughly crush, one layer at a
time, about 1 quart strawberries.
Measure 2 cups into large bowl or
pan.
Then make the jam. Thoroughly
mix sugar into fruit; let stand 10
minutes. Mix water and fruit
pectin in small saucepan. Bring to
a full boil and boil 1 minute,
stirring constantly. Stir into fruit.
Continue stirring 3 minutes. A few
sugar crystals will remain. Lkdle
quickly into scalded containers,
filling to within M> inch of tops.
Cover at once with tight lids. Let
stand at room temperature 24
hours; then store in freezer. Small
amounts may be covered and
stored in refrigerator up to 3
weeks. Makes about 4 3 4 cups jelly.
4 cups prepared fruit (about 2%
pounds fully npe pears and 1
medium apple)
1 teaspoon ascorbic acid crystals
Vt teaspoon cinnamon
3V« cups (1 pound 7 ounces) sugar
1 package light fruit pectin
First prepare the fruit. Peel and
core about 2% pounds pears and 1
apple. Finely chop or grind.
Measure 4 cups into large bowl.
Add ascorbic acid crystals and
cinnamon.
Deb Dickey
Mill Hall
Then prepare the jam. Measure
sugar. Combine pectin with V* cup
of the sugar. Gradually add pectin
mixture to fruit, stirring
vigorously. Set aside for 30
minutes, stirring occasionally.
Gradually stir in sugar until
dissolved. Ladle quickly into
scalded containers. Cover at once
with tight lids. Let stand at room
temperature overnight; then store
in freezer. Small amounts may be
covered and stored in refrigerator
up to 3 weeks. Makes SM; cups or
about 7 containers.
Note: To prevent pears from
browning while preparing, place in
cold water; drain and pat dry
before chopping.
Deb Dickey
Mill Hall
This week’s featured recipe comes from 1985-86 Pennsylvania
Poultry Queen Stephanie Yost. During the past year, Stephanie has
spent a lot of time promoting poultry products in classrooms and to
farm and and non-farm groups as poultry queen. I>ast week,
Stephanie crowned the new Lancaster Poultry Queen and the
Adams County Poultry Queen, who automatically becomes the
state queen. Look for stones on both new queens in ttus section.
The following Turkey Barbecue Sandwich recipe comes from a
pamphlet of recipes Stephanie distributed throughout her year as
poultry queen
Turkey Barbecue Sandwich
4 cups chopped cooked turkey
l 4 cup onions, chopped
1 cup catsup
* 2 cup water
2 tablespoons brown sugar
**2 teaspoon salt
Dash of pepper
2 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 2 teaspoon mustard
1 2 cup cbopped celery
Cook onions until soft. Add remaining ingredients and simmer
about 20 minutes. Stir in turke> and serve on buns
■
PEARJAM
Featured Recipe
TUTTI-FRUITTI JAM
1 cup diced fresh peaches
1 cup diced fresh pears
1 cup sliced strawberries
1 can crushed pineapple, drained
1 can mandarin oranges
3 tablespoons frozen orange juice
concentrate
2 tablespoons lemon juice
packages fruit pectin
1 tablespoon margarine
6 cups sugar
The fruit and juice should
measure 6 to 6Ms cups. Place in
large kettle. Add pectin and
margarine. The margarine
reduces foaming. Bring to a full
boil and mix well. Add sugar all at
once; bring to a full boil while
stirring constantly and boil 2
minutes. Remove from heat and
stir 3 minutes more before ladling
into jars. Pour into hot sterilized
canning jars and seal. Process 10
minutes in boiling water bath.
Nancy Kramer
Newmans town