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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 18, 1963)
Family Weekly Cookbook FOODS WORTHY Tftts ts the season to make use of luscious fresh peaches for Peach and Nut Jam. OF PRESERVING MELANIE DE PROFT, Food Editor Peach and Nut Jam 14 lbs. folly ripe peaches, peeled aad pitted 2 tablespoon lemon juice 1 teaspoon almond extract Vi cap aliTered blanched almonds 4Y caps sagar yt cap water 1 box powdered fruit pectin 1. Using medium blade of food chopper, grind peaches (about 1 cups, ground). Stir in lemon juice, almond extract, nuts, and sugar; set aside' about 20 min. 2. Mix the water and fruit pectin together in a small saucepan. Bring to boiling; boil 1 min., stirring constantly. 3. Blend pectin into fruit mixture and stir 3 min. Quickly ladle into sterilized jelly glasses. Cover tightly. 4. When jam is set, store in freezer, or in refrigerator if it is to be used within 2 or 3 weeks. Six 8-ot. glasses jam Note: If desired, substitute chopped pecans for almonds and omit almond extract Peach and Mango Jam 2 caps sliced ripe peaches 2 cups sliced ripe mangos 3 cops sugar Yi cup lemon Juke 1. Combine peaches, mangos, and sugar in a heavy saucepan; cook over very low heat 1 nr., stirring frequently. 2. Blend in the lemon juice and continue cook ing about 45 min., or until thickened. 3. Ladle into sterilized jars and seat Seven i-oz. jars jam " Purple Plum Conserve S qU. quartered purple plums (about 6 lbs. firm ripe plums) S cups sugar 1 tablespoon grated lemon peel 1 tablespoon grated orange peel ' cup lemon Juice Yi cup orange Juice 1 lb. seedless raisins 1 cup coarsely chopped walnuts 1. Mix the' plums and 4 cups sugar together in a bowl; let stand several hours or overnight in a cold place. 2. Pour off sirup from plums into a large, heavy sauce pot or kettle. Add the remaining sugar; bring to boiling and boil 5 min., stirring con stantly to prevent sticking. 3. Stir in plums, lemon and orange peel and juice; cook over medium heat about 30 min., stirring frequently. Reduce heat and continue cooking un til mixture thickens. 4. Add raisins and cook 20 min., gently stirring occasionally. Blend in the walnuts and cook 6 min. 5. Ladle into sterilized jars or jelly glasses and seal. Twelve 8-oz. jars conserve Mango Chutney 1 enps sugar 1 cup cider vinegar 1 teaspoon chili powder 1 large clove garlic, minced 2 tablespoons finely chopped preserved ginger 4 cups sliced ripe mangos (2 1-lb. mangos) Yi cup seedless raisins Yi cup sliced blanched almonds Yt teaspoon salt 1. Heat sugar and vinegar in a large saucepan to dissolve sugar; boil 5 min. Add next three in gredients. Cook 5 min.; stir occasionally. 2. Mix in mangos and cook until mixture is transparent. Stir in raisins, almonds, and salt; cook until thickened. 3. Ladle into sterilized jars and seal. Six 8-ot. jars chutney General Instructions 1. Wash jars or jelly glasses. Place them on a rack or folded dish towel on bottom of a large sauce pot or kettle. Cover with warm water and boil 15 min, Keep jars covered with boiling water at all times. Using long-handled tongs, carefully remove one jar at a time as needed; drain. Set right-side up on cooling rack away from drafts. 2. Ladle in hot mixture to within in. of top. 3. If jars are used, drain covers and seal jars at once, following manufacturer's directions. If glasses are used, cover while hot with an Vs-in. layer of melted paraffin. Cool completely, then add another Vs-in. layer of melted paraffin, tilt ing glasses carefully to distribute paraffin evenly over top and seal it to edges. (Continued on page 12) 10 Family Weekly. itagurt 1$. IHJ
