NECESSARY UTENSILS:
- 1 6-8 quart saucepan
- 1 measuring cup
- Jars or glasses tor finished jam (either with two piece lids or hot paraffin may be used), which have been thoroughly cleaned, scalded, and drained.
- Jelly bag or cheesecloth
- Colander
PREPARATION OF THE JAM:
Prepare the fruit by following the individual directions for each fruit, which you will find listed on the opposite page.
- Measure the proper amount of sugar and set aside.
- Measure the proper amount of prepared fruit into a 6-8 quart saucepan.
- Add fruit pectin and mix.
- While mixing, bring to a hard boil and add the sugar.
- Bring back to a hard, rolling boil (that cannot he stirred down) and boil for 1 minute, stirring constantly.
- Remove from heat, skim off foam. Stir and skim for 5-7 minutes to allow to cool slightly so fruit will stay suspended. Fill glasses or jars leaving about 1/2 inch of space at the top.
- If you are using two-piece lids, place lid tightly on the jar and invert the jar (turn it upside down). After you have filled all the jars, stand upright (the jars, not yourself). Let the jars cool and store in a cool place.
- If you're using the paraffin sealing method to seal the glasses or jars, cover the jam immediately with about 1/8 inch of hot paraffin. Allow to cool and cover glasses with loose fitting lids and store in a cool dry place.
**** BLACKBERRY
Thoroughly mash 2 quarts of fully ripe fruit. Some of the pulp may be sieved if you wish to remoe some of the seeds. We definitely recommend removing all the seeds. To prepare the jam, use 5 cups of prepared fruit, 7 cups of sugar and one box of pectin. Makes about 8 3/4 cups of jam.
FIG
Remove stem ends trom 3 1/4 pounds of fully ripe fresh figs and chop. Squeeze the juice from 4 lemons and measure 1/2 cup of juice. To prepare the jam use 5 cups of chopped figs, 1/2 cup lemon juice, 1/2 cup water, 7 1/2 cups of sugar and one box of pectin. Makes about 10 cups of jam.
GRAPE (Concord variety)
Remove (and retain) skins from 4 pounds of fully ripe grapes. To the pulp add 1 cup of water, cover and simmer for 5 minutes. Sieve to remove the seeds. Chop the skins and add to the pulp. To prepare the jam use 6 cups of prepared grapes, 7 1/2 cups of sugar, and one box pectin. Makes about 10 1/4 cups of jam.
RASPBERRY
Thoroughly mash 2 quarts of fully ripe berries. If desired, some of the seeds may be removed by putting through a sieve. To prepare the jam use 5 cups of prepared fruit, 7 cups of sugar, and one box of pectin. Makes about 8 3/4 cups of jam.
ORANGE MARMALADE
Remove the skins from 4 oranges and 2 lemons. Scrape off about half of the white part on the skins and discard. Slice up the rest of the rind into fine pieces and add it to 2 1/2 cups of water containing 1/8 teaspoons of soda. Cover and simmer for 20 minutes. Chop the peeled fn~it and add the juice and pulp to the cooked rind. Simmer for 10 minutes more. To prepare marmalade use 4 cups of prepared fruit, 6 1/2 cups of sugar and one box of pectin. Makes about 8 cups of marmalade.
PEACH or PEAR
Peel 3 pounds of fully ripe fruit. Remove pits from peaches or core pears. Thoroughly mash the fruit. Squeeze juice from 1 lemon and set aside. To prepare the jam use 4 cups of fruit, 2 tablespoons of lemon juice, 5 1/2 cups of sugar and one box of pectin. Makes about 7 cups of jam.
PINEAPPLE and STRAWBERRY
Pare 1 medium size fully ripe pineapple and chop finely. Mash 1 quart fully ripe strawberries and add to the chopped pineapple. To prepare the jam use 3 1/2 cups of prepared fruit, 4 1/2 cups of sugar and one box of pectin. Makes about 6 1/4 cups of jam.
SCUPPERNONG (See recipe on page 23)
STRAWBERRY
Throughly mash 2 quarts of fully ripe strawberries. To prepare jam use 4 1/2 cups of prepared fruit, 7 cups of sugar and I box of fruit pectin. Makes about 8 3/4 cups of jam.
from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith© 1995 Elizabeth Snare Smith