HINTS AND IDEAS

Manawatu Times, Volume LIV, Issue 6811, 15 January 1929, Page 11

HINTS AND IDEAS

POINTS IN MAKING JAM. Use sound, dry fruit, and make it into jam as soon as possible after picking. Prepare all fruit carefully, and wash it when necessary or wipe with a soft cloth to remove dust. Use granulated sugar or crushed loaf sugar of the best quality, and measure it accurately. Avoid the use of iron or tin utensils as they will destroy the colour and flavour of the fruit. Use no water w-ith juicy fruit, and substitute fruit juice for w-ater when possible. Watch jam constantly while cooking, boil it steadily and stir frequently. Do not commence skimming too soon —clean fruit and good sugar -will make little scum. To test when ready, pour a teaspoonful of the jam on to a cold plate, and i: should stiffen in a few minutes. Use clean dry jars (glass for preference), and have them well heated in the oven. Fill the. jars nearly to' the top, and wipe all stickiness from, the outside. Cover at once ;,or when quite cold, using first a round of paper soaked in spirit, and then a screw top, or cover of gum paper or parchment soaked in water.

Label the jars on the sides and store in a cool, dry, and airy place.