WATKINS COOK BOOK

Preserves, Jams, Jellies

RASPBERRY JAM

Clean the fruit and mash in a
saucepan. Heat gradually to
the boiling point and add an
equal quantity of sugar, pre-
viously heated. Cook 45
minutes. Pour into sterilized
jars.

Blackberries, gooseberries and
other small fruits may be used
in the same manner.

WATKINS PINEAPPLE JELLY

1 cup canned pineapple
juice

1% tablespoons lemon juice

1% cups granulated sugar

4% envelope Watkins Pure
Fruit Pectin

Dissolve the Pure Fruit Pectin
powder in the fruit juice, boil 2
minutes, stirring constantly.
Add the sugar and cook from 2
to 4 minutes according to the
desired thickness. Pour into
glasses which have been put
through boiling water. Cover
immediately with melted
paraffin. Seal a second time
with melted paraffin before
cooling.

All fruit juices, fresh or can-
ned, may be used in the same
manner. It is easy to make 5
or 6 glasses of jelly with a pint
bottle of grape juice at a few

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minutes’ notice. You can also
make raspberry, cherry, wild
blackberry or plum jelly with
fresh or canned fruit by these
simple means and with the
assurance of success.

TOMATO JAM

Use only nice tomatoes—firm
and fairly ripe. Remove the skin
and most of the seeds, then
weigh. Take the same weight of
sugar which should be melted in
a little water. Boil melted sugar
for 44 of an hour and add the
tomatoes. Cook slowly for about
2 hours, stirring often to prevent
burning. Half an hour before
the end of the boiling, add a
drop of Watkins Vanilla. Pour
into glass jars and cover two
days later. This makes a rare
and delicious jam.

STRAWBERRY PRESERVE

For each quart of berries, add
a cup of sugar, 3 tablespoons of
water. Boil slowly for 15
minutes. Let stand over night.
Next morning bring it back to
the boiling point. While hot,
pour into sterilized jars. Seal
immediately. This method pre-
vents the fruit from rising to the
surface.