Savannah courier. (Savannah, Tenn.) 1885-1979, 1886-10-07
JAMS AND JElLiES.
Simple and Reliable Rules for success
fully Compromising Them.

Simple and Reliable Rules for Success
fully Compromising Them.
Doubtless we all remember the store
rooms of our grandmothers where jams
and jellies were kept; the sweet, spicy
odors, and the jars with their white
labels so suggestive of their delicious
contents. The housekeeper of the
present day, deluded by the attractive
placards, is apt to try to evade the
labor of making the homemade art
icle, by purchasing canned goods. One
is apt however to get discouraged at
the disproportionate amount OF fiber in
the apricot jam and the number OF
beetles and June bugs in the store
goods.
Canned goods can indeed be pur-
chased in as good shape as need be,
but luscious jams, clear stripped pre-
serves, jellies and marmalades so dear
to childish hearts, repay one for home
care and labor
We give a few simple and reliable
rules for compounding them. Jelly
from small fruit is made by heating
the fruit in stone jar placed within
another vessel of boiling water, until it
is soft; then squeeze out the juice and
measure a scant cupful of sugar to one
brimful of juice; boil the latter fifteen
minutes, add the sugar which mean
while has been heating in earthen dish
es in the oven, stir until well dis.
solved, and pour out into glasses, cups
or bowls. This never fails unless the
fruit is over-ripe when it contains more
water than if picked earlier. If there
is any doubt about it test a little in a
saucer, and if it does not jell allow it
to boil five minutes longer.
For jam, measure the fresh fruit, al
lowing a heaping bowlful of fruit to a
scant one of sugar; let the fruit boil un-
til soft; mash with a fruit-stirrer; boil
one hour; add the sugar, and boil half
an hour longer. Stir often to prevent
burning. If spiced jam is desired add
one teaspoonful of cinnamon, half as
much ginger and quarter of a tea
spoonful each of cinnamon, cloves and
allspice to each quart of cooked fruit.
stirred in when you do the sugar.
Plums, pears, peaches and ounces
are all preserved after the following
rule: Pare the fruit and halve or quar-
ter it. Allow three-quarters of pound
of sugar to each pound of fruit, and a
pint of water to every three pounds of
sugar. Let the sugar and water come
to boil and skim it, then put in the
fruit and boil until it may be pierced
with a straw, lift it out with care, and
put it in glass jars filling them two
thirds full. Return the sirup to the
fire and stir in the white of an egg
beaten to froth; boil and skim until
perfectly clear, then fill up and seal
the jars. Citron and watermelon rind,
should be cut into strips, thin and as
fanciful as your taste may direct; al
low pound of sugar for each pound
of fruit, one gill of water for every
two pounds of sugar; three lemons
and quarter of pound of green
ginger root for every five pounds OF
fruit. Let the pared rind lie in soak
for three hours changing the water
every hour; pare the yellow rind from
the lemon in thin strips, and parboil it
for half an hour in clear water; cut off
and throw away the coarse white rind
which is bitter, and slice the lemon in
thin slices. Boil and skim the. sirup,
add the fruit, lemons, lemon rind aud
the ginger which has been bruised.
Get the white variety and wrap it in a
thin muslin cloth or leave it loose as
you please. Boil all together until the
fruit looks clear and transparent, re-
move the skinner to fiat dishes and
place in hot sun for one hour while
the sirup is reduced by boiling. Return
to the strip and boil for half an hour
longer, bottle and seal. This preserve
is most delicious and makes a most
elegant appearance.
A very delightful preserve is made
from the ripe yellow egg tomato.
Seven pounds of the tomatoes peeled
and seven pounds of sugar are put in
layers and allowed to stand over night;
the sirup is then drained off, and the
juice of three lemons added. Put this
over the fire to boil, skimming until
clear and then turn in the tomatoes;
boil twenty minutes; take out with a
skinner, and spread upon dishes in
the sun. 1t will be we'll to spread a
piece of netting over fruit stood out
of doors in this way, or you may
chance to have sprinkling of beetles
among it Boil the sirup down until
it thickens, but let the fruit stand in
the sun two or three hours until il
hardens; the sirup may wait on the
back of the range, then pack the fruit
in jars and pour over the sirup. The
self-sealing jars are now generally
used for all kinds of preserves as wei
as for canned fruits
Grape preserves make delicious pie,
in winter, and spiced they are nice
accompaniment for all kinds of game
poultry and cold meats. Squeeze witt
your fingers the pulp from the grapes
and boil them until they are tender n
their own juice Press them through
a colander to take the seeds out, ant
add the skins. Put cupful of fruit tc
each cupful of sugar, and boil all to
gether until of a thick consistency
Cor. Western Pl0DDlnn,