HINTS THAT HELP.

New Zealand Herald, Volume LXIII, Issue 19215, 2 January 1926, Page 6 (Supplement)

HINTS THAT HELP.

Preserving pans have a tiresome way of catching the jam in the same place again and again, especially old preserving pans which have at some time or other been allowed to overheat and burn the contents. To prevent burning and catching in any pan, old or new, rub it well inside with a little pure butter, or good salad oil, beforo using.

If preserves or candy become sugary, it is best to put the pot in a larger one containing cold water, and put both in the oven until the jam or jelly melt. Then lot it all cool again; the jam will be as fresh as when first made, and the candied sugar will have disappeared. Jellies always become firmer by keeping, so that when made they must not bo too firm. Over-boiling prevents anything making a good jelly. Fruit and sugar vary so much that the surest test is to watch the wooden spoon handle and take the jolly off directly it thickens round the handle. If jam or jelly ferments, there is only one practical recipe for curing it. Turn it all hack into the pan, and add a very little water, if it is stiff, to prevent it burning; put a little extra sugar with it, and let it boil, skimming it well. A teaspoonful of glycerine added when boiling will keep it from fermenting.