Cooking for Daily Living
Jams, Jellies and Syrups

Tasting Is Believing

So the man of the house likes biscuits and jelly, the kids like biscuits and jam, and the birds just finished off the berry patch. Worse yet,the price of honey would indicate that the bees are demanding double time for Sunday, all of which makes a biscuit with any kind of sweet “fit for a king,” or a king’s dessert. Well, let the old jelly shelf go dry! Granny could improvise a tasty “spread” any old time of the year, and so can you. For although the canning books be full of recipes, there’s always something new to be discovered. Zucchini from the garden or the grocery will furnish a base for a variety of delicious jams and syrups. Corn cobs were used long ago to flavor white sugar syrup for the morning’s pancakes, and now I find, can be maneuvered into a wonderful honey substitute. The lowly garden beet laced with fruit flavored gelatine and lemon juicer makes a delectable syrup or jelly.

If you have access to wild berries during the summer for "goodness" sake don’t overlook them.

I have a deep regard for Johnny Appleseed and his little project. When peeling apples for pie, etc. I wash them, cut out any bad spots and the blossom end. I save and cook the peelings and strain off the juice. The peelings have the more pectin and color. Even a cupful of this juice will combine with leftover frozen or canned fruits.

Try adding 1 1/8 c. sugar to 1 c. mixed fruit and apple juice and boil, adding pectin slowly ‘til mixture begins to sheet, not drip, off a wooden spoon. Liquid pectin is best for experimental jelling as it may be added while testing. Smaller amounts than powdered pectin sometimes serve as well, and any remaining will keep in the refrigerator indefinitely. A little experimenting will tell all.

The recipes in this section are not generally found in the pectin package folders.