JAM-MAKING

Evening Post, Volume CXXIII, Issue 55, 6 March 1937, Page 18

JAM-MAKING

GENERAL RULES

With the various summer fruits available and the catering for Christmas and New Year over, the jammaking season is in full swing, states an exchange. ■ J

Those economically-minded housewives to whom an array 'of neatlylabelled jars full of good home-made jam is a satisfying sight, are1 getting out their preserving pans, wooden spoons, and all the impedimenta neces--sary to this annual stocking of the jam cupboard. ■' •

When ■ dealing with large quantities a preserving pan is essential, but, for small" "quantities, an enamel-lined saucepan will serve admirably.

■ If the recipes instruct that fruit and sugar should be left -to stand overnight, put them into a vessel that is either earthenware or china and never into a metal container. A wooden spoon must be used for stirring and skimming, the latter opera-i' tion to be carried out only during the latter part of -jam-making. Some people skim their, jams from'the beginning, thus mistaking the froth which rises during the early part of the work for scum. Although this froth has somewhat the appearance of-scum, it is not really scum, and to remove it is not only .unnecessary, but wasteful. ABOUT JELLY-MAKING. Jellies are : make of cooked fruit juice and sugar, and a jelly bag is necessary for this branch of the work.; If you do not happen to possess one, you can make quite-an excellent bag at home from three-quarters of a yard of double flannel, such as is used for ironing blankets. • - , Shane the flannel into a dunce's cap, bind the top edge with tape, and attach tape loops in four places, these loops to allow of the bag being hung either on a metal stand or, as a makeshift, on the backs of two kitchen chairs. Always pass hot water through the bag to ensure that it is absolutely clean before you introduce the fruit juice, and to make your' jelly really clear, it is as well to pass the juice through the bag twice. MIXED FRUIT JAM. Peel, core, and cut up three pounds each of apples and pears and remove the skins and stones from three pounds of plums. Mix the fruit together, weigh carefully, and to "each pound of fruit allow three-quarters .of a pound of sugar and a quarter of a pint of water. . ■ Put sugar and water into the preserving pan and boil together until a rich syrup is formed, add the fruit and an ounce of whole ginger and bring to the boil. ' '• Keep boiling steadily until the apples and pears are clear but not "mushy." Remove the^ ginger and transfer jam to warmed jars. /Marrow and Ginger Jam.—Peel and cut into dice a sufficient quantity of vegetable marrow to yield 31b. Lay this in an earthenware dish and cover with three pounds of preserving sugar, and leave overnight. Put all into: the preserving pan with a muslin bag containing an ounce of whole ginger, the rind of a lemon, and a tiny dust of cayenne. Bring to the boil and cook steadily for one and a half hours. Remove the muslin bag before . pouring the jam into the prepared jam jars. Sour Fruit. —For. sour fruit a pound of sugar to a pound of fruit should be allowed. Heavy fruit "which is not juicy—like Cape Gooseberries —has a cup of water added to every pound of fruit' As you know, fruit is converted into jam or jelly by a jelly-making property in: the" "fruit called' pectin. There is more-pectin-in rather underripe fruit than in fully-ripe fruit, although.in the latter there is much more colouring. So to get a well-set brightcoloured jam it is good- if fully-ripe and half-ripe berries are used in proportion of half to half. Another point worth remembering is that-if, acid is added to fruit it will brighten.its colour and bring out its flavour. Therefore, if two tablespoonsful of lemon juice to every pound of fruit is added, colour, flavour, and consistency will be improved. SOME USE SALT. Acid fruits are often added to sweet ones with good effect. In America," salt is frequently mixed with the sugar for some jams, as it reduces the acidity and less sugar is necessary. Some tried-it and "found it most successful—a smooth '. tablespoonful of salt to 31b of sugar is a good proportion. The salt should be mixed with the sugar'before stirring it into the fruit. The. great point in jam making to remember is that after the sugar is added, it must not be boiled too long. Twenty minutes "should be sufficient. If it is cooked over forty minutes the pectin changes to acid and turns the jam syrupy, as well as a bad colour. When the jam crystallises, as it does sometimes, this is because there is too high a percentage of Sugar in it.

proved.