JAM MAKING

Waikato Independent, Volume XXXVI, Issue 3420, 15 February 1936, Page 6

JAM MAKING

Jam-making is now a general home pastime with many housewives, and the following hints may prove useful. Solid fruit makes the best jam, and should be used whenever possible. Recipes that give time for cooking are usually based upon the use of solid fruit, so if fruit is very ripe, and inclined to 'be soft, a little extra time %ill be necessary for the cooking. The time of boiling does not commence from when the fruit is put into the preserving pan, but from when it is first brought to the boil. The cause of fermentation in homemade jams can often be traced to the containers rather than to any defect in the jam.- That is why it is necessary to sterilise jars or preserving bottles by placing them in a not too hot oven until all moisture has evaporated. \