Recipes.

New method of preserving fruit—currants, strawberries, raspberries and loganberries—without the application of heat.

Allow 1 1/4 lbs. of sugar to every lb. of fruit, 5 lbs. of sugar to 4 lbs. of fruit.

Choose a large flat dish—the largest meat dish in a dinner set, which rarely gets used on account of its size answers the purpose well. Remove the stalks from about half lb. of fruit at one time, and spread on the dish, then crush each berry separately with a silver or silver-plated dinner fork, taking care not to miss a single one. The object of the crushing is to allow the sugar to come in close contact with the juice and all parts of the fruit.

Then arrange the crushed fruit and the sugar in alternate layers in a very large china basin or a glazed earthenware jar or crock. Beat it vigorously page 75 for five or six minutes, cover with a clean cloth or paper and allow to stand until the whole of the sugar has been dissolved in the juice—about 18 to 24 hours.

During this period, the fruit and juice should be stirred vigorously or beaten four or five times; this is to ensure thorough mixing of the pulped fruit and sugar. Moreover, the beating is probably partly responsible for the jelling which occurs.

When there is no sign of undissolved sugar put the preserve into clean sterilised jars, cover at once. A teaspoon of tartaric acid may be added to each pound of strawberries because they have little acidity to aid preservation. Small berries are preferable.

The crushing and stirring of the fruit should be done in as cool a room as possible, and when a refrigerator is available, the crushed fruit could remain in the lowest part in between the “beatings.” The preserve should be kept in a cool, dry, ventilated storeroom.

The above recipe was obtained from an English paper, and it certainly has an appeal.

To experiment with, say, 4 lbs. of fruit would be very interesting. Even if we tested out 4 lbs. each of the soft fruits, it would not cost very much or take up much room on our shelves. This method would have a tremendous advantage over ordinary jam-making, because as the fruit is never heated, its fresh fruit flavour and colour would not be affected, and it would be more economical, as no heat would be needed for boiling.

Note: It is important to use fruit which is fully ripe, and not showing signs of decay. Any fruit which is even slightly mildewed or “mushy” should be discarded.