THE ART OF JAM-MAKING.

New Zealand Herald, Volume LX, Issue 18297, 13 January 1923, Page 4 (Supplement)

THE ART OF JAM-MAKING.

Few modern housewives possess the still-room skill of their grandmothers. Even in the professional and industrial world jam-making is admitted to be an exacting and sometimes capricious artThe expert of a firm of English preservers was recently asked why housewives could not make jam as successfully as manufacturers.

"There are two principal reasons," he stated, "insufficient sugar and slow boiling. Th« manufacturer scientifically estimates his sugar and brings it to the boil very rapidly. Twenty to thirty minutes is ample time to cook the fruit. Housewives are apt to let their preserves simmer and bubble. That .means browning and caramelling it— very bad method. The traditional 50 per cent, of sugar is not enough to preserve the fruit. . Approximately 66 per cent, of sugar is rcqired, and some, kinds of fruit need more sugar than others. • "The bogey of thin, watery jam is ' easily vanquished. In most cases' rebelling will make it thicker, but the real preventative is in selecting the fruit. Pectin, the jelling factor, decreases as the fruit ripens. It is therefore essential to use under-ripe and firm, rather than too ripe, 'fruit. . -.■.',■■■'■:.

| A valuable tip in making strawberry I jam is to use either a little green goose- ! berry or red currant juice with the liquid. Avoid damp sugar. The best grain for jam is that with good-sized ; even ' crystals." .'' An expert in cookery and domestic science gives the, following detailed rules. See that all jars are perfectly c'Jcau, j dry, and free from cracks. Place them 'on the rack over the fire or in a cool oven, while making the jam, so that they are hot when the jam is nut into them. If there should be slight fermentation, open the pots, put the jam into a pan with a little more sugar, and reboil, skimming well. Reduce to about a quarter of the original bulk, and do not keep it long afterwards. If badly fermented it is useless. Store preserves in a dry, cool place, and examine the contents of the storeroom from time to time to see whether any of the various goods are becoming mouldy or fermented. For this reason 'glass jarß and bottles are preferable to any other kind, as the state of the conJ tents can be easily seen. j Rub the bottom of the preserving pan I with butter, or sweet oil to prevent the ; jam sticking. j Use loaf, preserving or granulated sugar. Most people like the proportion ! of fib. sugar to lib. fruit, though melon ! and marrow jam can do with less sugar. Use wooden or silver spoons when stirring jam. Iron or metal spoons spoil the colour, ; ■ • ■

Remove all scum carefully, as it boils into the jam and discolours The fruit should cook gently until soft. After the sugar is added stir until it has dissolved. ~■ Then boil fast until the jam sets when tested. Plac© a spoonful on a plate and put it in a cool place; if the jam sets or a film forms on.it it is finished, i.' - ;•. - '••-'■

If fruit is overripe or damaged, the jam is liable to ferment, and does not keep well. '

If the,fruit is picked on a wet day or the jam • stored in a damp place it becomes mouldy., ■.'.,-.'. If jam docs not boil very fast after the sugar is added, it does not stiffen well. If boiled too short, a time it does not set well or keep for long., If too much boiled it becomes.. sticky and th flavour of th fruit is' spoilt. If jam be stored in too warm a place it may ferment. .