Fresh fruit turned into jam, pies, loaves

The fruit stand and grocery store produce departments are brimming with the seasonal fruits that make us all so happy to greet spring, summer and even autumn. Cherries, plums, strawberries, apricots, pears, peaches — all full of juicy goodness — entice shoppers to buy in abundance to enjoy from the hand, or through various processes to ensure their taste lives on. This week’s recipes are from a favourite cookbook, World of Baking.

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Strawberry Jam 12 cups sliced strawberries 2 tbsps. lemon juice

8 cups sugar

6 oz. pkg. strawberry gelatin Wash jars then sterilize in canner of boiling water. Place strawberries in a large heavy pot, add lemon juice and sugar then stir until well mixed. Bring to a boil over high heat, stirring constantly.

Reduce to medium heat and boil for 30 minutes, stirring occasionally.

Add strawberry gelatin and boil for two more minutes over medium heat.

Remove from heat and skim. Pour into sterilized jars and seal. Wipe jars clean and cover to allow to cool. Makes about 5 pints.

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Cherry Pie pastry for a 2-crust, 9 inch pie

1 1/3 cups sugar

2 1/2 tbsps. quick cooking tapioca

1/8 tsp. salt

1/4 tsp. almond extract

1 tsp. lemon juice

4 cups fresh, pitted red or yellow cherries 2 tbsps. butter Combine sugar, tapioca and salt and stir to blend. Add remainder of ingredients except butter. Blend well. Pour into pastry-lined pie plate and dot with butter. Arrange top crust and pinch down edges. Cut steam vents in top pastry shell.

Bake at 425 degrees F for 40-45 minutes until golden brown and cherries bubble.

• • • Saskatoon Nut Bread 1 1/2 cups white sugar 1/2 cup butter, melted 1 3/4 cups milk 2 large eggs

1 tsp. salt

5 CUPS SIFTED flOUR 2 tbsps. baking powder 2 cups saskatoons 1/2 cup chopped nuts Combine sugar, butter, milk and eggs. Beat at medium speed until well blended.

Sift together salt, flour and baking powder. Add the berries and nuts and carefully stir them through the dry ingredients. Stir this mixture into the egg mixture until thoroughly moistened.

Pour into two, well-buttered loaf pans and let stand for 15-20 minutes. Bake in a 350 degrees F oven for one hour or until browned and tester comes out clean. Cool on racks then remove from pans. Cool completely before slicing. Wrap in foil. Note: blueberries may be substituted for saskatoons. Joyce Walter can be reached at ronjoy@sasktel.net