PRESERVES, CONSERVES, ETC. 21 



a bowl, pour the steeped mint-leaves into it, twist the ends of the 

 cheese-cloth, and press out all moisture. To I cup concentrated apple- 

 juice add 2 tablespoons mint- juice. If the mint flavour is not sufficiently 

 pronounced, add a drop or two of mint extract. Use ^ cup hot sugar 

 to each cup of juice, and boil the mixture rapidly until the jelly test 

 can be obtained. Just before it is poured into the scalded glasses colour 

 it green with vegetable colouring-matter. 



Cider Apple Sauce. 



Reduce 4 quarts cider to 2 by boiling. Add enough pared, cored, 

 and quartered apples to fill a good-sized kettle. Cook slowly for 4 

 hours. Pour into jars and seal or keep in stone jars. 



Raspberry or Strawberry Jam. 



3 Ib. raspberries or strawberries. 

 6 cups sugar. 3 cups water. 



Put sugar and water in porcelain kettle on stove. Stir and dis- 

 solve sugar, not allowing it to boil until sugar is dissolved. Boil 

 until syrup will hair well from spoon. Add fruit and boil quickly 

 from 15 to 30 minutes, stirring often, or until fruit-juice will jelly. 

 Remove from heat, partially cool, and skim. Pour in stone jars or 

 jelly-glasses. 



NOTE. If the berries are put into the hot, thick syrup and 

 cooked quickly, more of their natural colour is retained. Better 

 results are obtained when made in small amounts. 



Black, Red, or White Currant Jam. 



4 Ib. currants. 4 Ib. sugar. 



y* cup water or apple- juice. 



Stem currants, add to apple-juice, and boil, stirring often until 

 currants are cooked. Heat sugar and add to fruit. Stir until dis- 

 solved and boil 5 minutes or until thick. Turn into glasses and 

 cover. 



Damson Jam. 



4 Ib. damsons. 4 Ib. sugar. 



Damsons make the best jam and jelly if they are the real English 

 damsons. Very few are grown in Canada. They are a small sour blue 

 plum and when cooked are of a rich red colour. Wash fruit ; place in 

 kettle with a little water. Cook until plums are soft enough to remove 

 pits. Pits may be removed if desired. Heat sugar and add to fruit; 

 stir until dissolved and boil 3 minutes. Turn into glasses and cover. 

 The jam should be jellied and be of a rich red colour. 



