The Algona Upper Des Moines from Algona, Iowa • Page 35

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 cups prepared fruit 6V4 cups sugar Vt cup vinegar 'A bottle liquid fruit pectin Firsf, prepare the fruit. Peel and core about pounds fully ripe pears.

Grind pears and 2 whole oranges, or chop very fine. Mix 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 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 only one-minute boil with Certo or Sure-Jell! m- of he nit oil off 301 at Sure-Jell and Certo are brands of pectin the fruit substance that causes jelling.

The amount of pectin in fruits 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 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 you get up to higher yield, and the flavor comes through Sure-Jell or 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!.