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