JAM MAKING.

Otago Witness, Issue 1466, 3 January 1880, Page 26

JAM MAKING.

To prevent the necessity of boiling the juioe and sugar together, the most careful housekeepers now put the quantity of sugar necessary to make the jelly they are prepar. ing on plates in the oven, letting it get as hot as possible without burning it while boiling down the juice. Goosebeery Jelly. — Pick the fruit before

quite ripe ; put into the preserving pan with a |ittle water, the berries being soarcely covered by the water. Boil until the fruit is tender, then strain the juioe through a flannel bag, but do not press it ; and to each | pint of juice allow a pound of sugar; boil 20 or 25 minutes and turn into jelly cups. , The jelly should then set properly within lan hour, but if it does not do so, place it in the sun for several days, or until stiff. Protoot from inßects and dew. Currant Jblly.— A pound of white sugar j to a pint of juice. Pound and sift the sugar, and treat as hot as possible without burning | or dissolving it. Boil the jaice five minutes , very fast, and while boiling add the sugar, ' stir it well, and when it has boiled again ' one minute take it off. Bulok Currant Jelly. -—To each pound of fruit allow one gill of water. Scald in preserving pan, bat do not boil, bruising the berries with a silver fork or wooden beater. Strain through a flannel bag or hnir seive, allow a pound of außar to a pint of juice, and boil ten minutes. Do not Btir after the preserve has come to the boil, as it will not harm if not stirred when it commences. Ebd Currant Jelly without Boiling.— Take fresh red currants and put them in the oven to draw the juice ; then let them drain gradually. Take equal weights of jaice ,and sugar, pound the sugar fine in a mortar, pass it through a fine sieve, then place it on a dish before the fire to get well heated. When the juice is cold put it in the preserving pan, and place it on the fire ; put the sugar in by handfula, stirring all the time. By the time the sugar is all in, the juioe is ready to set. The colour should be of a beautiful red. Blackberry Jblly. — Have the fruit gathered in dry weather, put it into a jar, and plaoe it ia a saucepan of boiling water, and simmer until ' the juice is extracted. Strain through a cloth or a very fine hair sieve. To every pint of juice allow lib of sugar, put the juice and sugar into a preserving pan, and boil for about half an hour, or until it is sufficiently stiff. Bo not stir after the juioe has commenced boiling. Crab Apple Jelly. — Out out the blossom ends and quarter the apples, but do not peel or core them. Put a into stone jar, covered well, and Bet in a kettle of tepid water, with a block or small tin in the bottom. Let it boil thus nearly all day, leaving it in the covered jar until the next morning. Then . sift through a colander, and afterwards strain through a jelly bag. Allow a pound of sugar for a pint of juice. Boil the juice 20 minutes, add the hot sugar, stirring well, and let all boil up together two or three minutes. Some crab apples seem very dry, sad require the addition ef a little water to the juice. Peach Jam. — Cut the peaches in quarters, I and take off the skins and stones, put them in|a pan with]equal weight of white powdered \ sugar, let them stand all night in the sugar, and next day boil them blowly until they bocome qaite soft and the juice jellies well. Fruit that is not quite ripe is far preferable, because, when ripe, peaches have so much juioe that it is impossible to reduce it sufßoiently to keep well. Cover the pots with paper dipped in brandy like all other preserves, but not till a few days after it is made. Rhubarb akb Orange Jam. — Wibh a pint of rhubarb, skinned, cut small, and shaken j down, put three oranges, and fib of loaf sugar. Peel the oranges, and cut half the i rind into thin strips, as if it were to be made into marmalade. Pare the white pith from the oranges, and cut them into thin slices, carefully removing the pips. Put the cutup oranges, the rhubarb, and' the requisite quantity of sugar iuto a preserving-pan, and boil the jam over a moderate fire until a little will jelly when laid on a plate. Hemove the scum as it rises, and stir the fruit to keep it from burning. Put the jam into jars, and when it ia cold cover in the usual way. Time, three-quarters of an hour to an hour from the time the jam boils. Apples in Jelly.— Pare and core smallsized apples without outting open, then put them with some lemons in water to cover ; let boil slowly until tender, and. take out carefully without breaking. Make a syrup of £lb white sugar to lib apples, cut lemons insliceß, and put them and the apples into syrup } boil very slowly until the apples are clear, take them out in a deep glass dish ; put to the syrup 1 oz of izinglass dissolved, let it boil up, lay a slice of lemon on each apple, and Btrain the syrup over them. Wild Plum Jelly.— Pour boiling water over your plums, turning it off immediately — this ia for the purpose of extracting the bitter taste in the skins. Steam the plums in a etonejaror covered pan over boiling water, until they crack so that the juice runs out. Put them into a colander and let thorn drain, but do not press them. Boil this juice twenty minuteß, meanwhile heating the sugar on plates in the oven (pound for pint) bo hot that you oannot bear your hand in it. Put the hot sugar into tho boiling juioe, and boll all together a. few minuteß. Plum Marmalade. — B,ub the plums, after draining, through 'a sieve or colander, to take out tuo stoaua avwl Bklno. Ada half & pound of eugar for eaoh pint of pulp, boil slowly, stirring well to prevent burning,

until it is a smooth thick paste. Excellent marmalade is made by mixing the sifted pulp of wild plums aid crab apples, Grab Apple Marmalade is made like plum marmalade, after sifting the steamed apples through a colander. Do not pare the apples, but only cut out the blossom ends. Half a pound of sugar to a pint of pulp. Boil until you have a clear, thick paste. Covering Preserves. — -"M.E." in the Queenslander, pivea the following capital receipt : — Fill the jars or bottles, but not quite close to the top ; cut squares of calico large enough to cover the mouth of the jar and fall over the bottle a little over an inch ; make boiled starch very stiff, spread thickly aver the piects of calico, and put on the bottles, starch inwards. It requires no tying, and is perfeotly air-tight, the starch forming a glaza when dry. I have jam perfectly good now that has been covered iv that way, made seven months ago. '

He cometft junto you with a tale which,holdeth childve from play. —Sib P. Sydnbt.