JAM MAKING HINTS

Manawatu Times, Volume LIV, Issue 6808, 11 January 1929, Page 11

JAM MAKING HINTS

' AH fruit' intended for jam-making should be picked on a dry day, so if you have to buy your fruit choose a dry spell for your shopping. See that the fruit is sound, free from insects and perfectly clean, and put into a fresh-ly-cleaned preserving pan. For hard fruit add sufficient water to start the cooking: about 1 pint to 101 b. fruit is the average quantity. For soft fruit add no water: Use granulated sugar. Jib. to lib. sugar to each pound of fruit; the larger amount in the case of unripe fruit. First stir over a moderate heat until the texture is broken down. Then add sugar to fruit and stir until all the sugar is dissolved. Then boil rapidly until tho jam set's when tested.

The preserving pan must be large enough to allow of rapid boiling without fear of boiling over. Stir to prevent burning. Test the jam frequently by placing a little on a cold plate. If on cooling the consistency is firm, the jam has boiled sufficiently. The more quickly the jam is boiled the better will be the flavour and colour. If tho jam is boiled too long its setting properties are destroyed. Pour tho jam into heated jars and place waxed papers on the surface of the jam while it is hot. Lay a sheet of clean paper .over all the pots to prevent dust and fungus spores settling, and when the jam is cold tie down tightly with parchment paper and store in a cool, dry place. Jam may not keep if overnpe fruit is used. It may not keep either if it is insufficiently boiled, or if kept in a damp cupboard or in too warm a place.