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ZL1ABS > RECIPE 31.01.11 05:23l 29 Lines 970 Bytes #999 (0) @ WW
BID : DB0022ZL1ABS
Read: GUEST
Subj: Hints for Jam making
Path: DB0FHN<DB0MRW<DK0WUE<DB0RES<WA7V<CX2SA<ZL2BAU<ZL1AB
Sent: 110131/0401Z @:ZL1AB.#06.NZL.OC #:54415 [AUCKLAND] FBB7.00i $:DB0022ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Hints for Jam making
Typed by Michael ZL1ABS
1. Always gather fruit on a fine day. It should not be over-ripe.
2. Wipe fruit with a damp cloth.
3. Fruit should be partly cooked before sugar is added.
4. Bring fruit to boiling point slowly to avoid burning.
5. Always use a wooden spoon for stirring.
6. When sugar is added, boil as rapidly as possible. Rapid boiling
improves colour and flavour of jam.
7. Instead of skimming jam, stir in a piece of butter the size of a walnut
when jam is cooked.
8. To test jam, put a little on a saucer. When cool, a skin should form on
top.
9. Jam jars must be sterilized and thoroughly dry.
10. Put jam into warm jars and cover while hot. "
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 16:03 on 2011-Jan-31
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