84 EDITH ADAMS’ 12tH ANNUAL PRIZE*COOK BOOK

JAMS

BEST-EVER BLACK CURRANT JAM

To 4 cups of picked, washed black cur-
rants, add 2 cups of water. Boil 25 min-
utes. Add 6 cups white sugar. Stir well
and allow to boil from 5 to 10 minutes.
Pour in sterile jars. Seal.

JIFFY BERRY JAM

(For Raspberries, Blackberries, Boysen-
berries, Brambleberries and Logan-
berries)

Crush and boil for 3 minutes 6 to 8 cups
berries. Remove from stove. Measure
and add equal parts sugar to fruit. Boil
again for 3 minutes. Remove from stove
and beat with beater or wooden spoon for
3 minutes. Pour into sterilized glasses.
Cover with paraffin and seal.

CHERRY AND RHUBARB JAM

To every pound of cherries, allow ™%
pound rhubarb. Stone the cherries, put
them through the mincer with the rhubarb,
using the coarse knife. For every pound
of fruit allow 34 pound of sugar. Combine
all the ingredients and let stand if desired
for 2 to 3 hours. Then cook slowly, stir-
ring frequently until thick.

“This is delicious and keeps well.”

Mrs. C. E. Underwood, 5938 Berkeley
Street, Vancouver, B. C

RHUBARB, FIG AND GINGER JAM
6 pounds rhubarb
Y% pound white figs
% pound crystallized ginger
4 pounds sugar
Put all the ingredients into a preserving
kettle. Let stand overnight. In the morn-
ing boil until thick. Pour into sterilized
jam jars and when it has stopped steam-
ing, seal.
“We like this jam very much as it is a
change from plain rhubarb jam.”

Mrs. L. McLaren, Chilliwack, B. C.

RED TOMATO JAM

5 pounds red tomatoes (20 medium)

2 oranges

2 lemons

8 cups sugar

Scald tomatoes and remove skins, slice.

Quarter oranges and lemons and slice
together or put through chopper. Put all
fruit in. preserving kettle in layers, sprinkle
each layer with sugar. Cook slowly until
juice begins to flow, then cook steadily,
stirring often, until thick and clear. Turn
into. hot sterile jars and seal at once. —

Mrs. G. Russell, 2938 East Sy a hes 5 gi
Avenue; Vancouver, Bi C3

DELICIOUS GOOSEBERRY JAM

4 cups gooseberries
1% cup orange juice
3 cups sugar
Grated rind of 1 orange
Place all together in a big kettle and
cook until thick and clear. Pour into steril-
ized jars and seal.
“T always use this gooseberry jam recipe
and find it has a delicious flavor.”

Mrs. M. A. Hetherington, 1258 East
Twenty-eighth Avenue, Vancouver, B. C.

VITAMIN ‘C’ JAM

2 cups rose hips, fully ripe (best after
frost has touched them)

4 cups boiling water

2 pounds sugar

34 pound cooking apples

Wash hips and put into boiling water.
Boil gently until soft. Mash with a
wooden spoon. Strain through a jelly bag,
letting drip overnight. Measure juice.
Make up to 3 cups with water if necessary.
Cook apples to a pulp. Rub through a
sieve. Mix hip juice and apple pulp and
bring to a boil. Stir in sugar and when
dissolved, boil rapidly until jelly stage is
reached. Pour into sterilized jars and seal.
Hawthorn haws can be used for a similar
jam.

“This Rose Hip Jam saves buying ex-
pensive citrus fruits during the winter,
for 1 tablespoon of it will supply all the
Vitamin C needed by one person for 1
day.” | |

Miss Josephine Rowa, 1646 West Six-
teenth Avenue, Vancouver, B. C

CLOVER BLOSSOM HONEY
80 blossoms white clover
40 blossoms red clover
5 roses, petals only, perfumed not too
strongly
10 cups white sugar .
3 cups water
Y% teaspoon powdered alum

Boil sugar, water and alum for 5 min-
utes. Pour the syrup over the blossoms
and let stand for 20 minutes. Strain
through cheesecloth into sterilized jars.
Adjust covers and store in a dry place.
Makes about 5 pounds honey. The flavor
improves as it ages. L aetoene to tell it
from real honey.

“IT made this recipe last’ year: and was
sorry that I didn’t make double the
amount as everyone who tasted it couldn't
believe it was made in such a way.”

Mrs. B. Richards, 940 > ite Road,
Lulu Island, Vancouver, BiG