The Algona Upper Des Moines from Algona, Iowa on July 16, 1959 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

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Location:
Algona, Iowa
Issue Date:
Thursday, July 16, 1959
Page:
Page 27
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PEAR AND ORANGE JAM Yield: about 10 medium glasses (5 Ibs. jam) BLACKBERRY RELISH Yield: about 10 medium glattes 4Vi ciips prepared fruit (about 2% Ibs. ripe pears and 2 oranges) V4 cup chopped walnuts 5Vi cups (2 Ibs. 6 oz.) sugar 1 box (2'/t oz.) powdered fruit pectin 3V4 cups prepared fruit 6V4 cups sugar Vi cup vinegar .Vi boHle liquid fruit pectin First, prepare the fruit. Peel and core about 2/£ pounds fully ripe pears. Grind pears and 2 whole oranges, or chop very fine. Mix well. Measure 4/a cups into a very Zarge .saucepan. Add % cup chopped walnuts. Then make the jam. Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. $lace over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover jam at pnce with ?s inch hot paraffin. v First, prepare the fruit. Crush completely, one layer at a time, about 2 quarts fully ripe blackberries. Add K to 1 teaspoon each cinnamon, cloves, and allspice or any desired combination of spices. Measure 3H cups fruit in a very large saucepan. > Then make the relish. Add sugar to fruit in saucepan and mix well. Place over high heat, bring* to a full rolling boll, and boil hard 1 minute, stirring constantly, Remove from heat and at once stir in liquid fruit pectin. Skfm off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover relish at once with % inch hot paraffin. .-..'. t, . No jam tastes like the kind you make yourself! Easy! Thrifty! No failures—and only one-minute boil with Certo or Sure-Jell! Sure-Jell and Certo are brands of pectin ... the fruit substance that causes jelling. The amount of pectin in fruits varies—so Sure-Jell or Certo takes the guesswork out of jam and jelly making. Recipes with package and bottle. Products of General Foods. Stir in 5 cups sugar at once. Bring to full rolling boil. Boil hard for I minute only, stirringconstantly.This short boil time means less juice boils away—so you get up to 50% higher yield, and the flavor comes through fresher—with Sure-Jell or Certo t Recipe: perfect homemade peach jam. Peel, pit and crush 3 Ibs. fully ripe peaches. Mix 4 cups prepared fruit in very large saucepan with / box Sure-Jell. (Or use liquid Certo— recipe on bottle.) Stir over high heat until mixture comes to hard boil. Remove from heat; then alternately stir and skim off foam for 5 minutes. Ladle into glasses. Paraffin at once. Yield: 9 medium glasses, for mere pennies a glass! And you're sure of perfect results with either powdered Sure-Jell or liquid Certo I

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