Newfoundland Labrador has a wealth of stories that have
been already catlogued or told,
however; there are still many stories waiting to be told.
Newfoundland Labrador stories is your online place to share your humorous or adventurous
or life story.
You may have a story to
tell about your youth, a special person in your life, your first job,
a trip on the newfie bullet or a close call.
All of us have memories that we would like to keep alive
and pass on to others.
Do you remember
the fun you had as a child and the adventures that you and your friends took part in.
Have you visited Newfoundland Labrador? Do you have a travel related story that
you would like to share?
E
mail your Newfoundland Labrador stories to editor@oldie-newbie.com
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The Western Star
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The Advertiser Exploits Valley
The Labradorian
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53 North Magazine Labrador
The Gulf News
The Georgian Bay St. George
The Nor'wester
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Recipe for Partridge Berries:
Jam: For daily use. most Newfounlanders and Labradorians simply boil the berries,
with
a few drops of water added,and add sugar to taste,however; the following recipes are
from Newfoundland
Preserves for bottling Partridge Berry Jam.
Link provided for more recipes.
Partridgeberry Jam Made with Certo or Apple Pectin - See recipe below.
Ingredients:-
5-1/2 cups (2-3/4 lbs.) prepared
fruit
7 cups (3lbs.) sugar
1/2 bottle Certo
To prepare fruit:-
Put 1-1/2 lbs. fully ripe berries
in a saucepan and add 3 cups water.
Bring to a boil and simmer in a covered saucepan for 10 minutes.
To
make Jam:-
Measure the 5-1/2 cups prepared fruit into saucepan
Add 7 cups (3 lbs.) sugar
Mix well. Place
over high heat, bring to a full rolling boil, boil hard for one minute, stirring constantly.
Remove from heat at once.
Stir in 1/2 bottle Certo, stir 5 minutes.
Place in hot sterilized jars.
NOTE:-
If Certo is not available or if apples are plentiful, the pectin may be extracted in the following way and
used
instead of Certo in the jam recipe.
Apple Pectin:-
4 lbs. apples and 4 pints of water
Select firm, sour apples, a little under ripe.
Scrub thoroughly.
Slice thinly. Bring quickly to boiling.
Cover and boil rapidly for 20 minutes.
Strain through jelly bag or cheesecloth until juices cease to drip.
Remove fruit from bag, measure and add equal amount of water.
Boil again for 20 minutes, strain again.
Mix both
extractions of juice, about 2 quarts altogether.
Mix in a wide pan - liquid 2 inches deep or less.
Heat rapidly
for about 30 to 45 minutes to 1/4 of its original volume.
Pour while still hot into hot sterilized jars and seal.
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