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

«26»

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.