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BLACKBERRY JELLY

Boil berries about 10 minutes and strain through cheese cloth
while hot. Take a cupful of sugar to each cup of juice, and boil
till it jells.

GOOSEBERRY JELLY

Pour into preserving kettle 6 lbs. of gooseberries, 2 cupfuls
water. Heat and mash when soft. Squeeze through cheese-
cloth and add equal amount of sugar. Add juice of 2 or 3 lemons.
Bring to a boil for about 7 minutes. Skim carefully and put
into jars. —Mrs. John McIntyre (Powell River)

ROWAN JELLY

Gather your rowan berries when almost ripe. Remove the
stalks and wash and drain the berries. Put them in a preserving
pan with enough water to float them well. Let them simmer for
40 minutes or until the water is red and the berries quite soft.
Strain off the juice, being careful not to press the fruit in the
least. Measure the juice and return it to the pan. Add sugar
in the proportion of 1 lb. to each pound of juice. Boil rapidly for
half an hour or until some of it sets quickly on a cold plate. Skim
it well, pour into small pots and seal quickly. If you allow pound
for pound of apple juice to rowan juice, you will get a delightful
jelly. Rowan jelly is an excellent accompaniment to grouse,
venison and mutton. —Mrs. E. J. McFeely (Saanichton, V. I.)

CONCORD GRAPE JAM

Stone the grapes by holding the bunch in one hand and
squeezing the seeds out by pinching gently. This is the easiest
way. Remove the grapes from the stems, boil the seeds in a
little water, separately, and there will be no waste, strain into
the grapes. Measure cupful for cupful of sugar and fruit, and
boil to jam-like consistency, skim frequently, and be careful it
does not burn. —Mrs. Ann Frye (Seattle)

CHERRY BRANDY

Six Ibs. cherries, prick and leave stones in; 3 lbs. sugar; 3
qts. Brandy. Keep in jar until sugar all melted, use cherries for

flavoring. —Mrs. D. K. Macken (Powell River)
MARASCHINO CHERRIES
416 Ibs. Royal Ann cherries Juice of 1 lemon
416 lbs. sugar 2 level tablespoonfuls salt
1 oz. red coloring 1 teaspoonful alum in each quart
1 oz. almond extract of water

Soak over night in salt water. Next morning wash until no
trace of salt remains, then bring to boiling point the cherries,
sugar, coloring, and 2 cupfuls water. Take off and let stand 24
hours. Repeat each morning for 3 days. Last add almond
extract. Seal while hot. —Mrs. Reg. Smith

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