Replenishing jam stocks

Press, Volume CXII, Issue 33063, 2 November 1972, Page 7

Replenishing jam stocks

Several alternatives are available to the housewife whose stock of jam has run low. She can choose to buy it ready-made, or make more herself from dried or frozen fruit, tinned fruit-pulp, or fresh rhubarb. The price of the resultant jams ranges from 15 to 40 cents or more a pound. Although most people are willing to pay for what they like best, in the pre-Christmas season when other demands are heavy, it may be wise to compare costs before restocking the store cupboard with the jams of your choice. The Department of University Extension at the University of Otago has provided these examples based on standard retail prices ruling in Dunedin in mid-October. They point out that specials and bulk buys can reduce some costs and advise housewives to check their own shops before deciding amongst the various alternatives.

It is assumed that a supply of jam jars is available. The cost of fuel and covers has not been included, as this adds very little to the cost of each jar of jam and does not affect the comparative results. With soft fruit jams such

as blackcurrant, boysenberry, raspberry, strawberry, readyto eat versions in 11b 12oz tins work out at approximately 40 cents a pound of jam. Smaller tins, jam in jars and imported varieties are more expensive. Frozen fruits in 31b packs cost between $1.25 and $1.65 depending on the type of fruit. Three pounds of sugar is added to the heated fruit, and the yield of jam is approximately 51b. This gives a cost of 30 cents a jar for raspberry, 36 cents for boysenberry, and 38 cents for blackcurrant. (Freezer packs of strawberries are not available).

Tinned fruit pulp gives the lowest cost a jar. This jam base is available in lib tins, to which 21b of sugar are added, giving approximately 31b of jam. Raspberry and strawberry jam made this way costs about 24 cents a jar; boysenberry and blackcurrant up to 28 cents a pound pot. Apricot jam will range in price from 17 to 35 or more cents, depending on which form is used.

Dried apricot jam costs least. One pound of apricots soaked and cooked in 4 pints of water, then made into jam with 41b of sugar, yields eight 11b jars of jam, at a cost of about 17 cents a jar. Tinned fruit pulp is available in 11b tins (as for soft

fruits) and in larger 61b 12oz tins. They yield 31b and 121 b of jam respectively when cooked with an equal amount of sugar, at a lost of 20 to 21 cents a jar. Ready-made jam in lib 12oz tins costs 35 cents a pound. Red plum jams are amongst the cheapest. There are 11b tins of fruit pulp (cost of jam 19 cents a pound) and 11b 12oz tins of jam at 30 cents a pound. Rhubarb is cheap and plentiful and offers a lowcost alternative to the ready-to-eat and partly prepared jams. It combines well with other fruits and still provides a cheap spread. If home-grown rhubarb is not available, allow 41b of rhubarb at 10 cents a pound to yield 31b prepared fruit. This is cut up as for stewing and left overnight with an equal amount of sugar. Next day the mixture is brought to the boil and cooked till soft, thick and clear. The cost and yield depends on the additional ingredients. For example, Rhubarb and banana. Add one large sliced banana before boiling. The yield is five lb jars, and the approximate cost a jar, 15 cents. Rhubarb and fig. Add 4oz of chopped, moist figs. The yield is five lb jars and approximate cost a jar, 16 cents. Rhubarb and ginger: Add 4oz chopped preserved

ginger as above. The yield is five lb jars and approximate cost a jar, 18 cents. Rhubarb and pineapple: Add 12oz tin or crushed pineapple and extra Boz sugar before boiling. The yield is six lib jars and approximate cost a jar, 15 cents. Rhubarb and strawberry: Add a lib tin of strawberry pulp and an extra 21b sugar before boiling. The yield is eight lb jars and approximate cost a jar, 18 cents.