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It’s another glorious summer,
the season of fruit. It’s another
chance to savor new flavors,
colors, and textures.
But summer passes quickly.
Prolong the enjoyment of na
ture’s finest by turning your fa
vorite summer fruits into easy
to-prepare jellies and jams.
Only four basic ingredients
are needed to prepare jam or
jelly: fruit, sugar, acid (such as
lemon juice) and pectin. Pectin
is the ingredient that makes
your jam or jelly set up or gel.
Although pectin is found natu
rally in fruits, some soft-spread
recipes require adding addi
tional pectin, using a commer
cial pectin and following the
packaging instructions assures
proper balance of ingredients
and a good set.
QUINCE JELLY
6 cups prepared juice (about 4
pounds fully ripen quinces
and 6 cups water)
7 cups (3 pounds) sugar
1 box Sure Jell fruit pectin
First prepare the juice.
Remove blossom and stem ends
from about 4 pounds quinces.
Core (do not peel) and grind or
finely chop. Place in saucepan;
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include accu
rate measurements, a complete list of ingredients, and clear in
structions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week
before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
July
29 - Summer Salads
August
5 - Tomatoes
12 - Covered Dish Ideas
19- Garden Vegetables
Great-tasting jams and jellies are one of the easiest ways to preserve summer fruits.
Family and friends are sure to appreciate your efforts.
Qet Toaetkers
add 6 cups water. Bring to a boil,
cover, and simmer 15 minutes.
Place in jelly cloth or bag and let
drip. When dripping has almost
ceased, press gently.
Measure 6 cups into 6- or 8-
quart saucepan. Make the jelly.
Measure sugar and set aside.
Mix fruit pectin into juice in
saucepan. Place over high heat
and stir until mixture comes to a
full boil.
Immediately add ail sugar
and stir. Bring to a full rolling
boil and boil hard one minute,
stirring constantly. Remove
from heat and skim off foam
with metal spoon. Ladle quickly
into hot sterilized jars, filling to
within Vs inch of tops, wipe jar
rims and threads. Cover with
two-piece lids. Screw bands
tightly. Invert jars 5 minutes,
then turn upright after one hour.
Check seals. Or process in boil
ing water bath for 5 minutes.
Makes about 8 %-cups or about
10 8-ounce jars.
This recipe is delicious and
always a first prize winner at the
fairs. I’m been using this recipe
for about eight years.
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BLUEBERRY-LEMON JAM
4V4 cups blueberries
Vi cup lemon juice
2 teaspoons grated lemon peel
6V2 cups sugar
2 pouches fruit jel liquid
pectin
Prepare home canning jars
and lids according to manufac
turer’s instructions.
Combine blueberries, lemon
peel and lemon juice in large
saucepan. Add sugar, stirring to
dissolve. Bring to a rolling boil
over medium-high heat, stirring
occasionally. Stir in liquid
pectin. Boil hard one minute.
Remove from heat. Skim off
foam if necessary. Ladle hot jam
into hot jars, leaving Vi-inch
headspace. Wipe jar rim clean.
Adjust cap.
Process 10 minutes in boiling
water canner. Yield: about eight
8-ounce jars.
Jane Treichler
Kutztown
Wash and pit plums; do not
peel. Thoroughly crush plums
and grapes, one layer at a time,
in a saucepan. Add water. Bring
to a boil, cover, and simmer 10
minutes. Strain juice through a
jelly bag or double layer of
cheesecloth. Measure sugar and
set aside. Combine 6V2 cups
juice with butter and pectin in a
large saucepan. Bring to a hard
boil over heat, stirring occasion
ally. Remove from heat, skim off
foam, quickly fill into sterile
half-pint jars, leaving ‘/4-inch
headspace. Adjust lids and pro
cess the jars in boiling water
bath for 5 minutes. Yields about
10 half pints.
GRAPE-PLUM JELLY
31/2 pounds ripe plums
3 pounds ripe Concord grapes
1 cup water
Vi teaspoon butter (optional
ingredient to reduce foam
ing)
m cups sugar
1 box powdered pectin
The Pennsylvania Beef Council has furnished many ter
rific prizes to help you cook up, grill up, baste up, and eat
up beef any style. Besides several full-color beef cook
books and aprons, prizes include gift certificates to Hoss’s
Steak House, Doc Holliday’s Steakhouse, and Giant gro
cery store. You may also win a 14-piece knife set in a
counter block, a 4-piece steak knife set, stainless steel
skewers, a roasting pan and rack, a basting brush, meat
thermometers, two grill tool sets, and a grill mitt.
Send Favorite Beef
Recipe To Enter Contest
The Pennsylvania Beef Coun
cil and Lancaster Farming are
sponsoring a beef recipe contest
to highlight the versatility and
nutritional value of beef. To
enter the drawing, pick out your
favorite recipe which includes a
substantial amount of beef or
veal.
Simply give us your favorite
recipe to prepare that steak,
roast, filet, or ground beef for
your hungry family and write a
short description on why the
recipe is such a hit with your
family.
Your recipe may fall into the
appetizer, soup, entree, vegeta
ble, snack and salad categories
or any other creative way to pre
pare and present beef and veal.
The deadline to enter recipes
is Friday, August 25. Contest
winners will be printed in the
September 2 issue of Lancaster
Fanning.
Making Low-Sugar Jelly
Could Put You In A Jam
You can’t just use your regu
lar jam or jelly recipes and leave
the sugar out.
Sugar is an essential ingred
ient in jam and jelly recipes, and
it must be available in the proper
proportions with pectin and acid
to make a good gel. Sugar is also
a great preservative, and pre
vents the growth of microorga
nisms in your homemade
goodies.
Besides, it also contributes to
the flavor of the end product.
The standard advice is to never
change the amount of sugar in a
jam or jelly recipe.
The good news is that, if you
look hard enough, you’ll find
recipes that call for little or no
added sugar. However, the
pectin often called, for in jam
and jelly recipes does contain
Send your entry immediately.
Winners will be selected by a
random drawing at the end of
August, however Lancaster
Farming will be printing beef
recipes throughout September.
Please clearly print or type
your recipe entry. Also be spe
cific and accurate with measure
ments, temperatures, times, and
sizes of baking dishes to use. We
may disqualify entries if these
guidelines are not followed.
Along with the recipe include
your complete mailing address
so we can send you a prize if
you’re a winner. In addition
please enter one recipe per
family. Contest participants
must be 18 or older.
Send entries to Lou Ann
Good, Lancaster Farming Beef
Recipe Contest, P.O. Box 609, 1
East Main Street, Ephrata, PA
17522.
some sugar, so keep that in mind
when making these recipes.
Other low- or no-sugar recipes
rely upon special, modified
pectin. This type of pectin is la
beled “light,” “less sugar” or
“no sugar,” and it’s made with
less sugar or with artificial
sweeteners. Follow the direc
tions on the package when you
make the recipe.
Still other recipes call for un
flavored gelatin as the thickener
in the recipe. Again, some type
of sweetener is often added.
Some recipes call for an artifi
cial sweetener to lighten the
calorie load.
Finally, you can boil fruit
pulp for an extended period of
time. That will cause the pulp to
thicken. It’s not really a jam or
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