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... improve the TAM Excellent blackberry jam can made follows : the fruit aud place it in jar and a pan boiling let it for two hours then pulp it add the necessary of sugar and boil as any other preserve till it jellies Blackberry jam sometimes used medicinally ...
... per 3 lb. glass, told. Toid cold Per 4 07 S. d Black Currant Jelly o Red Currant Jelly o Red Plum Per 8 oz • d. o 6 o 6 Apple Jelly Ilramblc or Blackberry Jelly Fruits. Gooseberries Damsons Greengages • ...
... and one treacle Mix lay it it daily will in weeks may six a to the JAH blackberry jam made : Weigh fruit it in a jar -a boiling cook then it add the quantity yon would till it jellies jam is sometime medicinally for throat quantity quantity tablespoonful ...
... where MIXED OR COMPOUNDED contain more than 20 per apple-pulp when it shall sufficient to on the label amount of such pulp in following form : This is mixed jam containing not more than 20 per cent of apple” This shall printed the characters known as 10-point ...
... lata plum* ar* much’improved by haring apple* put with them for jam, and blackberry jam likewise benefited by tb* asm* addition. Blackberry jelly, bowwver, must ba tbe purs strained juice L. H. Y . JAMS AND JELLIES '. . Ttmaly Hiatt for tha ...
... PURR JAM. 7ib«. BLACKBERRY and APPLE. 71b*. BABPBBRBT and APPLE. 71b*. VICTORIA PLUM. 71b*. SCOTCH MARMALADE. 71b*. PLUM and APPLE. Gnatantoed 71b*. Nett. 1/9 Each. 21 hs. VICTORIA PLUM, «d 4. 21b*. SCOTCH MARMALADE. 6LL 21b*. BLACKBERRY and ...
... JAM 71bj. BLACKBERRY and APPLE. Tibs. RASPBERRY and APPLE. 71b*. VICTORIA PLUM. Tibs. SCOT*’ll MARMALADE. Tibs. PLUM and APPLE. Guaranteed 71b*. Nett. 1/9 Each. 21b*. VICTORIA PLUM. 6di. 21b*. SCOTCH MARMALADE, 6iA . 2\hi. BLACKBERRY and ...
... equal quantities of and sugar CURRANT JELLY currants put them until is out placed a saucepan boiling water rain one pint into a pan the it removing it irises CURRANT JELLY like currant jelly using one of Macs BLACKBERRY Method) jam preserve baa fair if it ...
... Sugar. The choice of sugar in jelly-making i, j,. portant if clear and sparkling jelly U h, produced. Cane sugar should lie used j, every case, loaf sugar being best: hut, fail, this, preserving sugar is excellent. For jelly-making the juice of the fruit ...
... for crisp jelly as opposed to sticky jelly the fruit must be firm and only just ripe —under-ripe in fact rather than over-ripe—and quite free from blemishes The :hoice of sugar in jelly-making is important if clear and sparkling jelly is to be produced ...
... with black pepper and salt, and serve once, Very loot. DAMSON Cnazar.—Pat the dama.na is a jar in the same way as for blackberry jelly. Hot thin in a niticepan of told water, bring to the boil, anti keep boiling till the fruit in tender. Then akin and ...
... and flavouring. after which set it to cool into jelly. Instead of a sire tasty fruit might be stewed to rut with it, raspberries. if in season. greengages and blackberries as autumnal weeks advante. APPLE J ELLY .—Pat lent s w hose appetite us returiung ...