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     RECIPE CORNER Those present at the December meeting were treated to two 
     
     delicious natural jams brought along by Bruce MacLaren. By popular request 
     
     Bruce has kindly conSented to share his recipes, and has also included another 
     
     of his favourites, that for mint jam. - . 
     
    
   
   
    
     Mint Jam 
     
    

    
     Place 2 cups of fresh wild mint in 
     
     blender. Add fi-cup cider vinegar, % 
     
     cup water and 4 cups sugar. Blend 
     
     until smooth and all the Sugar is 
     
     dissolved. Dissolve 1 pkg. of Certo 
     
     in i-cup water. Bring to boil and 
     
     boil hard for one minute. Pour this 
     
     hot mixture into blender. Blend at 
     
     slow speed for one minute. Pour 
     
     quickly into jars; otherwise jam will 
     
     begin to jell in blender. As this 
     
     jam does not have a rich green 
     
     appearance, it is a good idea to add 
     
     green food colouring just before the 
     
     final blending. Jam should be stored 
     
     in freezer. 
     
    
   
   
    
       
     
    
   
   
    
       
     
    
   
   
    
     Rose petal Jam Mint jam can be made from wild 
     
     Be sure to uSe roses that have not been mint, Spearmint or peppermint. Each 
     
     sprayed with herbicides or insecticides. 338 gives a Slightly differentnflavour. 
     
     Rose petals have a white tip where they . Nild mm 18 the most common ox the 
     
     are attached.' These tips are bitter and three- It Can be readily identified 
     
    

    
     ' musb e cut off. Collect enough rOSe by the Square stem, opposite leaves, 
     
    

    
     ' pet a to make one cupful, firmly but and the minty odour released when the 
     
     not tightly pressed. Place in blender plant 18 bruised. 
     
    
   
   
    
     along with % cup water, juice of 1 lemon 
     
     and 4 tsp. salt. Blend until liquid. 
     
     Slowly add 3 cups sugar. While sugar is 
     
    
   
   
    
       
     
    
   
   
    
     dissolving, put i-cup water in saucepan fig: 
     
     and diss A e in 1 pkg. Certo. Bring to 5:9 
     
     a boil. Rhard for one minute. Add d 
     
     the pectin t the liquid in the blender. gag: 
     
     ‘Run blender just enough to be Sure the ' 
     
     pectin is fully distributed then pour 
     
     into sterilized containers. This jam fiéfifit; 
     
     will keep for at least one month. If fig 
     
     ou wish to keep it lon er out in the rrgmfeg 
     
      ‘ g ‘ 5/ use 
     
     \ 
     
     Rg_s_e_Hip Jam 535:; 
     
     Rose hip jam is made in exactly the fig? 
     
     same way as the rose petal jam 3%? 
     
     except that rose hips are used bi 
     
    
   
   
    
     :fi teed of petals. The hips should 476% ‘ 
     
    

    
     beahature and split to remove the d 
     
    

    
     Yrseeds and fuzz surrounding them. /j’sT—®3 
     
     .QSuaily the blender should be run I N 
     
     , r to thoroughly liquidify the 
     
    

    
     -&. and dissolve the sugar. 
     
    
   
   
    
     . {is 
     
    
   
   
    
     -"\‘.