% cup liquid pectin
Remove seeds from plums, cut in
small pieces and crush thoroughly
(do not peel). Add the spices and
measure fruit. You should have four
cups of fruit. If not, fill the last cup
with water. Place sugar and fruit in
a preserving kettle over the heat and
bring quickly to a full rolling boil.
Boil hard for one minute, stirring con-
stantly. Remove from fire and add
pectin. Skim and pour quickly into
hot sterilized glasses. Cover at once
with hot paraffin. Makes about 11
glasses,
Mrs. B. H. Olson

SIX OF EVERYTHING JAM

6 pears

6 peaches

6 apples

6 oranges

3 lemons

Method— Cut fruit up fine. Squeeze
juice from oranges and lemons and
put rind through food chopper. Put
enough water on to cover and let stand
over night. In morning, measure 1
cup of sugar to 1 cup of pulp. Cook
until thick and clear, and put in ster-

ilized jars. Mrs. O. B. Olsen

1-2-3-4 JAM
1 can crushed pineapple
2 lemons.
3 oranges.
4 apples.

14 grapefruit if desired.

Method—Grate rinds of lemons and
oranges. Peel off white skin, remove
seeds and put through food chopper.
Remove seeds and skins from grape-
fruit. Pare and core apples and put
through chopper. To every cup of pulp
add one cup of sugar. Boil for 20
minutes.

Excellent as an all the year around
jam.
—Mrs. H. Helgason, Gimli, Man.

PEACH JAM.
18 peaches.
3 oranges.
Small bottle maraschino cherries.
Method —- Peel peaches and _ put
through food chopper, also oranges,
add cherries cut fine. Take equal

amount of sugar and fruit and cook
until thick. Pour into sterilized jars
and seal while hot.

—Mrs. Geo. Rear, Olds, Alta.

STRAWBERRY JAM.
3% cups crushed fruit.
1 cup water.
7 level cups sugar.
1 envelope fruit pectin.

Method — Place prepared crushed
fruit in kettle. Add the water and pec-
tin, stir and heat to a boil. Immediately
add the sugar and bring to a vigor-
ous rolling boil for 3 to 4 mins. Remove
from heat and let stand for a few
minutes until jam thickens slightly.
Then skim, stir and pour into steriliz-
ed glasses.

—Mrs. Olgeir Fredrickson.

JUNE JAM.
1 large pineapple.
4 quarts rhubarb.
1 quart strawberries.
9 cups sugar.

Peel, core and dice pineapple. Cut
rhubarb in inch pieces. Place pineap-
ple and rhubarb and sugar in preserv-
ing kettle and boil 30 minutes. Add
strawberries and simmer 30 minutes
longer, or until thick.

—Mrs. R. Gislason.

PINAPRICOT JAM.
lb. apricots.
can crushed pineapple.
lemons, juice and grated rind.
cup sultana seedless raisins.
cups sugar.
Method—Cut apricots into small
pieces with scissors, soak overnight in
cold water to cover. Next morning
cook until tender in water in which
they were soaked. Add crushed pine-
apple and juice, the grated rind and
juice of lemons, raisins and sugar.
Cook slowly until mixture is thick and
clear. Pour into hot sterile glasses
and cover with paraffin.

—Mrs. W. O. Graham.

~J] me DD = ee

PEAR CONSERVE.
12 pears.
% |b. crystallized ginger.
3 Ibs. sugar.
Method — Peel pears and cut in
pieces, add sugar and ginger cut in

72