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Newspaper
Reporter Boyden
Location
Boyden, Iowa, United States of America
Date
Aug 24, 1939
Page
3
A lively home canning feature on peach jelly and plum jams, detailing modern pectin boosted recipes. It covers juice preparation from peaches, sugar and fruit pectin steps, and hot boil times to yield several glasses from a quart of fruit.
Preparing a spiced peach jam with Brazil nuts, this recipe uses ripe peaches lemon juice and ground spices. Combine fruit sugar water lemon juice and nuts then boil vigorously until set, skim and seal in jars yields about ten 6 ounce glasses.
Instructions describe making jelly from ripe peaches and plums. Use 2 pounds fruit, 3 cups water, and 4 to 3 cups sugar for juice. Boil, simmer covered, then strain juice through a jelly bag. If juice is short, add more water and squeeze again.
A dated kitchen instruction describes making ripe plum marmalade with orange lemon rind, fruit pulp, sugar, pectin, and water. It covers prep steps including boiling rind, peeling fruit, crushing plums, combining mixtures, cooking briefly, skimming, and sealing with hot paraffin to yield about eight glass jars.
Recipe for RIPE SOUR CHERRY AND PEACH JAM uses 4 cups prepared fruit 7 cups sugar bottle fruit pectin. Stem pit 1/4 pound sour cherries crush add 4 cups water boil 15 minutes. Grind peaches finely mix fruits add water if needed and boil to set. Pour into hot jars seal with paraffin makes about 11 glasses.
A nostalgic list of jelly based flavor ideas blends fruit jellies with jams for toppings dressings and sauces. It offers imaginative pairings like plum jelly with pastries horseradish grape jelly with ham and mint jelly glaze for lamb.
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