EARLY SUMMER PRESERVES

Hawera Star, Volume L, 20 December 1930, Page 16

EARLY SUMMER PRESERVES

,o'f late years, since all these discoveries' by food l scientists 1 rcgaiding vitinvins. calories, etc., there has been something of a revocation in the cooking methods familiarised to us by custom and tradition. In jam-making, foi instance. In past. da.Vs it- amounted almost to a rite that, 'the scum, which ■comes to the surface when jams and jellies are l bcin'b made should 1 be s'kinvined off. Such a proceeding not alone involves waste, but has' a deteriorating effect on 'the 'preserve, robbing it of much of its .jellying properly. This property is called pectin. 'When the fi'iiir- is boiled this substance' always tends to become more concentrated' at the surface, and it is it substance which has the same property

as soap, in that it will form, a froth: with air. Hence the scum on jam is. merel'v a froth of ..pectin solution and. air. ’if the air is kept away no froth' with. .form. This can be done by adding: about 2 oz of 'butter to every sor Gib of jam. In this way an oily layer is formed on the surface and so prevent the pectin from coming into contact with the air. ‘The butter is in no way deleterious afterwards, as it mill rise to tlfe surface in the pots' and so seal them (front, eontaict with the air. If this is done it will be found that there is no necessity for skimming.

Almost .all jams made from fresh fruit will set .’to <a stiff jolly if skimming is not resorted to. One exception" isi strawberry. Strawberries contain no pectin at all, and if a stiff jam is required .they must be mixed with fruit containing pectin. Red currants are a suitable .fruit to mix with strawberries. Lemons also contain much pectin, au'd, are, often a suitable addition to many fruits for jam-making. Apples are particularly rich in' pectin, especially fcho skins. When making apple pies, etc., save the skins. Roiled down and carefully strained, its for jelly making, the accruing juice is •frequently 'Used to ‘‘extend” jams, for adding flavour to raisin pics, stews, curries, table jellies, etc.

That jam should be boiled' at a high •temperature for a short time, rather 1 than for a long.time at a lower temperature should' be 'made a note of. The ’shorter the time taken the better the, colour and flavour and usually the bet-; ter the texture, as prolonged heat, tend's to break down many substances in the jam which tend to make it set well. Most natural colours, in fruit are spoiled bv too much boiling. In. jam! niaking the best way for practically all fruits is to boil them first, with or without water, according to their natural juiciness, until tender, then add the sugar (if the latter be first' heated in the oven it will be all to the good) and continue boiling until the jam sets. .'Much l heat and time are saved! by adding the sugar after the main portion of the water has been evaporated off. is is false economy when making jam or jelly to use inferior sugar. ■Some housewives wait until the first fruits of the season are just gasping to be made into preserves before buy. ing. A wise policy is to watch for a glut in the market and then buy, and get on with your preserving. GREEN GOOSEBERRY MARMALADE.

Three pounds- of green gooseberries, 2 lemons, lb of sugar. 2 A 'pints of water. Boil gooseberries and lemons (cut' 'finely) in the wafer for 1 hour, add sugar, bring to boil, and cook one minute. This preserve should he green in colour. The time given for boiling in the latter stage of the above preserve may seem slightly inadequate and a little- longer boiling may be found necessary. Home cooks, however, may easily .judge for tliomselres. GOOSEBERRY IMARM ALA'DE.

Thro Cipound gooseberries, G lemons, 01b sugar, ~> cups of water. Shroi lemons as for marmalade, and. sink overnight with one of the five cups of water* In the morning boil all together without sugar for one hour, then add sugar and boil for two minutes—no longer, or it will (turn like treacle.

DUNDEE GOOSEBERRY JELLY. Six .pound’s* of gooseberries, Jib of rhubarb (after trimming), one stalk of cinnamon, sugar* Wash and dry berrie-s. Wash, dry, -anil cut the rhubarb into Jial'f-inch lengths, break the cinnamon gum IT, and put. into a preserving pan' with just enough water J .o cover the'fruit. ißoil briskly for alm.it 20 minutes, stirring frequently. Then put through a- jelly bag. Do not on any account force the straining process. Let it strain -by itself, even if it takes hours. Measure .juice and return to the pan along with sugar in the proportion of l'lb to every pint of juice and lib extra. ißoil for half an hour or till l a little when tested shows the preserve at the jellying stage.

A'X BCONCi'AUCAL STRAWBERRY JAM.

(Wash well a.ndi cut 41b of impeded green apples into quarters and 'boil them dcuvn as for jelly making. The fruit-, should be. just barely covered with water in the preserving .pan. When done strain through a jelly-bag. When cold add 1 Alb of strawberries to the strained juice, more if you can afford them. To every cup of juice allow a cup of sugar. Boil the strawberries in tlie juice for perhaps- half an hour before adding the sugar. Boil up again for -perhaps 20 minutes, or until! the jam wrinkles when tried on a plate. The flavour of the apple is not in the least apparent in this- jam.