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ZL1ABS > YL 13.05.08 02:06l 33 Lines 1016 Bytes #999 (0) @ WW
BID : 411619ZL1ABS
Read: GUEST
Subj: Hints for Jam making
Path: IZ3LSV<IQ0LT<IK2XDE<DB0RES<ON0BEL<ZL2BAU<ZL1AB
Sent: 080512/2335Z @:ZL1AB.#06.NZL.OC #:13378 [AUCKLAND] FBB7.00i $:411619ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@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]
de Michael Sheffield ZL1ABS
Tuesday, 13 May 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 11:33 on 2008-May-13
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