JAM WITHOUT SUGAR.

Auckland Star, Volume LI, Issue 27, 31 January 1920, Page 20

JAM WITHOUT SUGAR.

The elusive subject of sugar has been before the public in many ways lately, chiefly in the air, so a thoughtful render has supplied us with a few facts upon how to do without it. Tile writer says that thousands of tons of jam are made in this manner on the continent. The principle work is removing the stones from stone fruit, which is indispensable. Any stone fruit will do. but tin- stones must bo removed first. Take the i|iiantity of fruit (the riper the better, but eoiind), you intend to preserve, and stone it' the night before the boiling down takes place. Start early. Kill your preserving pans two thirds with the fruit and boil it over a clear but not too hot a lire. Keep stirring continually, and as the fruit boils down, add fresh fruit; it is really a process of concentrating: keep stirring and boiling till the quantity under treatment, is thick enough thai, a tablespoon stands upright in it, then the jam i< clone. Have shallow dishes ready (producing a cake li to -1 inches ihick), butter the'dishes and fill them with the jam to the thickness indicated. Put a piece of greased paper on top of your jam to protect it from dust. Put the dishes in the driest and warmest place you have in the house. After a few weeks the jam will be dry enough to be taken out of the dishes and put in the pantry (edgewise against the wall), where it will further dry. ami after a while it will be covered with white powder like sugnr. This jam has the consistency and can be handled like a cheese; if kept dry is keeps two years or more. When it is required for jam as we use our jam here, cut it in very thin slices, put it into a saucepan and it will dissolve over the fire, and lien- is your jam ready for use aa soon as cold. Xi) sugar needed: there is cuflieient sugar in the concentrated fruit. This t-i a process not known to the writer, I but. if successful, would be very economical, and as the peasantry on the conti|nent of Europe are noted for their I thrift, it is to be hoped that some of I our readers will make the experiment and inform us of the.results.