The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1891-10-09
JAM AND MARMALApE.
How the English Manipulate Profit
able Industry.

able Industry.
We Americans can or Theoretically
seal our fresh fruits, vegetables, meats
and fish in tins. This is very wasteful.
The product is not concentrated
enough and involves the transportation
OF too much water. In England and
Europe their plan is better They make
their fresh fruits into jams, marmalades
and jellies. They "potp their meats,
game and fish. These are. concentrated
forms of the same things as our
canned goods. They extract nearlysan
of the water, therefore do not wrap it
up in expensive tin and the consumer
does not have to pay freight on aqua
pura. He can get plenty of. that from
the spring or buy it very cheaply of the
city. The English people are great for.
jams. They make jams of everything
and they are very nice. These are used
in all parts of the world 1t is strange
that little, cold, wet island that grows
very little but imports thousands of tons
of fruit, should manufacture it into Jam
and export it to all parts of the world.
Her trade in jams is enormous Eng
land can do this because she has cheap
sugar, labor, fuel and tin. We now
have cheap sugar, the cheapest and best
fruits on earth and cheap fuel generally ~,
Ten times more tin than the rest of the
world combined, which will soon, be
cheap and with ingenuity and improved
machinery we can do the work cheaper
than any place in the world Thus we
are in position to take England's jam
trade away from her and if we have
good business sense we will at once pro-
ceed to do so.
Fruit jams are simply the pulp of the
fruit concentrated by boiling away their
juice and replacing it with refined sugar
and glucose, adding spices and favors to
suit the taste. A certain amount of g1u-
cose is at all times used with the cane
sugar-about equal parts of each. Not
because glucose is the cheaper sweet be-
cause it is not in England, but because
the jam has very much richer, succu-
lent flavor than when cane sugar alone
IS used. As matter of fact, when glu-
cose is used thS jam is more easily di-
gested, wholesome and nutritious than
without it.
Jams rightly and cleanly made have a
great future before them commercially.
They carry all the peculiar properties
and fiavors of cooked fresh fruits. The
consumer by adding water and heating
has at once the refreshing stewed fruit.
Nearly all fruits and berries are suitable
for jams and if rightly cooked retain
their original havors and qualities as
well as canned fruits.
1t is true that many of the English
jams are made up. The nearly neutral
pulp of the apple is the foundation gen
orally used for the body of all made up
jams. 1t readily takes up other fruit
havors. Its own is mild enough to be
covered up. Apple pulp also gives body
to thin watery fruits of high flavor like
raspberry, pineapple, orange, etc. Goose
berry pulp is also largely used The ex-
act recipes used for each standard sort
are freely published, so there is no de-
ceptlon. Great cargoes of oranges are
imported expressly for making jams and
marmalades. The apple or gooseberry
pulp is often the most expensive ingre-
dent. These are concentrated in times
of abundance and stored for t1ture use.
Jam is made in large, open Gettle. 1t
Is an intricate trade and it is surprising
what a fine article the jam factories
turn out with such crude methods They
are crude-though admirably adapted
for this purpose-for this reason. Fruit
pulps or juices should be concentrated
IN the vacuum pan the same as sugar
beet juice, glucose OF wine grape. This
prevents oxidization. coloration and loss
and change of flavor
Mar1nalades are very little different
from jams. They have more sugar and
juice and higher favors.
This Coast should go into the jam bust
ness extensively. The whole world is
onr market. Our own people will not
accept them at once but they will soon
learn. We have the best fruits of all
kinds. Let us by this plan ship our
fruits and keep the water to irrigate the
tree, if need be, for another crop of
fruit for jam.