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The New Zealand Railways Magazine, Volume 8, Issue 10 (February 1, 1934)

Home Notes. — Jam and Jelly Making

Home Notes.
Jam and Jelly Making.

Fruit for jam must not be over-ripe and should be picked on a fine day. It must be clean and dry, as when wet it is likely to get mouldy if not used immediately, and the keeping and setting qualities are impaired. Use pure white sugar. Stir with a wooden spoon.

Do not leave fruit standing in a metal pan, as the acids of the fruit are likely to form poisonous compounds with the metal.

In making jelly, cover the fruit with water and boil for at least an hour. Skim well and strain through a bag. Do not squeeze. Add one pound of sugar to one pint of juice and boil until it jellies—usually about half an hour. The less jelly is stirred the clearer it will be.

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Tomato Jam (Delicious).

6lbs. Tomatoes, 6 lemons, llb. preserved ginger, 6lbs. sugar. Skin the tomatoes (if the tomatoes are put in hot water the skin is found to come off easily) and cut into slices. Peel the lemons as thinly as possible, and shred the peel and ginger. Squeeze the juice and add to the tomatoes, with the sugar. Boil all together until it jellies when tested on a saucer.

N.B.—Green tomatoes may be used and oranges substituted for the lemons.

Pear Ginger.

Use winter pears for preference. Allow 3/4lb. sugar to 11lb. of fruit, ½lb. of preserved ginger, and two lemons to six pounds of fruit. Cut the pears into pieces, sprinkle half the sugar over them, and leave overnight; next day add the ginger (cut small), shredded lemon, and the remainder of the sugar. Boil for two hours, or until fruit looks clear.

Tomato and Passion Fruit Jam.

11b. Tomatoes, ½lb. passion fruit weighed in their skins, 3/4lb. sugar. Boil the tomatoes to a pulp (after skinning them) and add the strained passion fruit. Bring to the boil, then add sugar, and boil until it jellies (about half an hour).

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