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Newspaper
Lancaster Farming
Location
Lancaster, Pennsylvania, United States of America
Date
Aug 09, 1957
Page
2
Instructions for obtaining juice from fully ripe grapes, preparing juice, and making two batches of grape jelly. It covers crushing, pressing, clarifying through cheesecloth, boiling juice with sugar and pectin, skimming foam, and sealing hot jars for about 10 to 12 six ounce glasses per batch. Strong entities include Concord grapes and liquid pectin.
Quick boiling method uses sugar water and lemon juice to set a jelly. Stir sugar into water then boil hard for one minute add lemon juice then pectin and thawed juice. Pour into hot jars seal immediately yields about five six ounce servings.
Farm Women’s 20 held a covered dish supper on August 1 at the home of Mr. and Mrs. Marcus Bailey. The picnic committee was Mrs. Marcus Bailey, Mrs. Glenn Ressel and Mrs. Elam Hess. Attendees included numerous families and individuals such as Mr. and Mrs. Park Reinhart, Johnnie Best, Barbara, Rodney, Eloise, Kathy, Joe, Linda, Harold, Hilda, and Silas Rice among others.
Directions for quince jelly and three fruit jams outline selecting underripe fruit, peeling, slicing, and simmering. Quince jelly uses lemon juice and sugar boiled to jelly point. plum jam uses pectin and sugar to a full bubbling boil. plum peach jam adds lemon and boils to thickened stage. Yields range 5–12 six ounce glasses.
An anticipated wave of well sized peaches moves into stores and markets in a 30 day window starting tomorrow, with an average crop of about 2.5 million bushels. State officials cite favorable conditions and early varieties while forecasting substantial city market movement through mid September. Pennsylvania Peach Dessert Queen will tour the state to promote peaches with a 10 day observance starting August 16.
Prepare pears by washing, paring, coring, chopping. Chop orange pulp after peeling and seeding. In a kettle combine pears orange pineapple cherries and lemon juice. Add pectin and bring to a full rolling boil. Stir in sugar and boil hard one minute. Skim stir five minutes then seal into hot jars. Yields about nine six ounce glasses.
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