MARMALADE, CHUTNEYS AND JAMS...

Damson Jam Tip

When making damson jam, a quick and easy way to remove the stones which come to the top when boiling, is to use old sugar tongs.

Mrs M. Cameron, Perth

Thickens Jam

If jam will not set, sprinkle a little seed tapioca or sago into it and boil up again for a little while. The tapioca or sago will be quite invisible and the jam quite firm. I allow 1 teaspoonful to ever y pound of jam.

Mrs V. M. Cormack, Glasgow

Banana Marmalade

Take 10 firm bananas, 1lb sugar, and juice of three lemons. Slice bananas finely. Place all ingredients in pan and boil gently for about half an hour or until the mixture is the consistency of jam. Stir constantly to avoid burning. This makes a good filling for cakes or sandwiches.

Mrs A. Livingstone, Helensburgh

Pickles

Put a teaspoonful of mustard into a small muslin bag and pop into the jar containing pickled beetroot. It keeps the pickle fresh longer.

Mrs Whitelaw, Glasgow

Easy-Made Chutney

Keep the vinegar left over from pickled onions and fill up the jar with stoned and chopped dates. Leave for week, then stir well, and you’ve made a delicious, sweet chutney.

Mrs R. Davidson, Turriff

aJam Tip

Strawberr yj am made this way retains its full fruit flavour after keeping a whole year. Cover 6lb strawberries with 5lb sugar and leave overnight. Put in the preser ving pan with two teaspoonfuls tar taric acid and bring to boil. After ten minutes fast boiling, set the pan in cold water and keep stirring the jam till slightly cool, then pot.

Mrs D. Brown,

Dunfermline