TO KEEP JAM FRESH.

Hawera Star, Volume XLVIII, 8 December 1928, Page 15

TO KEEP JAM FRESH.

Successful jam-making is a housewifely accomplishment dear to the heart 1 of the average housewife. Most of them 1 are experts in the art, and their rows ol bottled fruits upon tile pantry shelves are a sight much praised by visitors. There are pitfalls in jam-making, however. The carefully prepared delicacy goes mouldy, for instance. This happens for a number of reasons, because over-ripe, bruised, or unripe fruit has been used; because the fruit has been picked on a wet day, because the jam has been insufficiently boiled, or oecause it has. been stored in a damp place. The remedy is to remove the mould and reboil the jam. Put into clean, dry jars and cover. Jam ferments because damp or over - ripe fruit has been used, or because the covers are not airtight, or because it is stored in too warm a place. The remedy is to open the pots, remove the mildew and reboii . the jam with a little more sugar, removing ail scum carefully. Boil until the jam has been reduced by one-quarter. Put into clean, dry jars and cover.