Jars of jam are made from summer berries

RECIPE FINDER

October 21, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

Donna Michelotti of Listie, Pa., requested a recipe for blueberry jam. She wrote that she would take either preserves, jelly or the jam.

And, jam it was. Beth Hunter of Timonium responded with a blueberry jam recipe that she got from the "Southern Heritage Gift Receipts Cookbook."

Blueberry Jam

Makes 5 pints

41/2 cups (about 2 pounds) blueberries, picked over, washed and crushed

3 cups sugar

Combine blueberries and sugar in a flat-bottomed kettle. Cook over low heat, stirring until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture registers 220 degrees on a candy thermometer or until it sheets from a cold metal spoon. Remove from heat; skim off foam.

Quickly ladle jam into hot sterilized jars, leaving [-inch head-space. Cover at once with metal lids and screw bands tightly. Process jam in boiling water bath 10 minutes.

Tester Laura Reiley's comments: "This recipe may be ultra-easy, but it yields homey-tasting, wonderful jam. Because no pectin is added, the jam is a little bit drippy, a wonderful thing if you have hot rolls on which to slather it. Be sure to sterilize the jars and lids in a boiling water bath before filling them with the hot jam."

Recipe requests

* Julia Frazier of Brownsville, Pa., is looking for chocolate cookies with a coconut macaroon center. She writes that she is a senior citizen and that the cookies she is seeking "cost 40 cents each at the market, and I know I could make them cheaper and enjoy them more."

* Merle White of Rapid City, S.D., is seeking a recipe "for sugarplums for the holiday season."

* Ann Rawe of Irwin, Pa., wants a recipe for funnel cake.

* Doris Harris of Randallstown writes, "My dad used to buy an oblong three-layer yellow cake with chocolate icing from the College Bakery on Loch Raven Boulevard, near City College. If any of the owners or bakers are around, I would love to have the recipe."

* Lisa Pitt of Severna Park writes that she visited a friend in Tucson, Ariz., and had high tea at the To'hono Chul Park. "I enjoyed a marvelous vegetable pate that I would love to find the recipe for. It was in three layers of mushroom, spinach and artichoke, served with French bread and a salad. It was fantastic."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 10/21/98

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