JAM SEASON
SOME TIMELY HINTS Never on any account use over-ripe or fermented fruits. Fruit should never be allowed to remain in water before cooking. After it has been washed it should he dried immediately. Do nob allow much water to stone fruits, and to most berry fruits, with the exception of black currants in particular, none. Do not cook berry fruits slowly, rapid cooking improves colour and flavour. Never allow acid lruit to remain in copper or brass pan for any length of time. Fruit tliafc requires soaking overnight should bo placed in eathenware or enamel bowl. Jam should be bottled while hot; it allowed to get too cool, it thickens and retains air hubbies, causing fermentation. The sealing may be done either hot or when quite cold. Never store bright-coloured jams in a pantry exposed to strong light, and do not place jams or conserves in a place where there is constant steam from cooking. This may make the jam turn mouldy.
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Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21698, 13 January 1934, Page 16
Word Count
164JAM SEASON New Zealand Herald, Volume LXXI, Issue 21698, 13 January 1934, Page 16
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