The Algona Upper Des Moines from Algona, Iowa on July 16, 1959 · Page 35
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The Algona Upper Des Moines from Algona, Iowa · Page 35

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Location:
Algona, Iowa
Issue Date:
Thursday, July 16, 1959
Page:
Page 35
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PEAR AND ORANGE JAM Yield: about 10 medium glasses (5 Ibs. jam) BLACKBERRY RELISH Yield: about 10 medium glasses 4V4 cups prepared fruit (about ripe pears and 2 oranges) Vi cup chopped walnuts i Ibs. 5 "A cups (2 Ibs. 6 oz.) sugar 1 box (214 oz.) powdered fruit pectin 3% cups prepared fruit 6V4 cups sugar Vt cup vinegar 'A bottle liquid fruit pectin Firsf, prepare the fruit. Peel and core about 2& pounds fully ripe pears. Grind pears and 2 whole oranges, or chop very fine. Mix %vell. Measure 4Ja cups into a very large saucepan. Add Vt cup chopped walnuts. TJien make 1 the jam. Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place 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 once with ?« inch hot paraffin. First, prepare the fruit. Crush completely, one layer at a time, about 2 quarts fully ripe blackberries. Add 5» to 1 teaspoon each cinnamon, cloves, and allspice or any desired combination of spices. Measure 3K 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 futt rotting boil, and boil Jiard 1 minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. 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 relish at once with & inch hot paraffin. I I No jam tastes like the kind you make yourself! Easy! Thrifty! No failures—and only one-minute boil with Certo or Sure-Jell! \ m- >1 of he •"J nit >til oil off 301 at Sure-Jell and Certo are brands of pectin . . . the fruit substance that causes jelling. The amount of pectin in fruits varies—so Surf-Jell or Certo takes the guesswork out of jam and jelly making. Recipes with package and bottle. Products of General Foods. 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. Stir in 5 cups sugar at once. Bring to full rolling boil. Boil hard for / 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.' 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!

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