Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-08-18
FIRST VOLUME.
HOW TO MAKE JAMS.

cago.
HOW TO MAKE JAMS.
suggestions for the Who
Prefers to Do Her own Preserving.
At this season Of the year the care11l
provider begins TO consider future nesos
and protect herself against the scarcity
OF fruits and such periShaDle looo lLidt
cannot be obtained in winter
Fuits play quite as important pa a. -,
the winter dietary as they do IN warm
weather.
Selecting the Fruit.
This must be done with care, ana De OF
the best and in the right condition. Il must
than barely ripe it Will not keep SO well:
And the fruit should be gathered In dry
weather.
Making Jams.
Use only the best kind of sugar. granu-
lated. The common rule is equal weights
of sugar and fruit, but this Is not always
necessary. as the proportion OF sugar must
vary somewhat according to the KIM OF
fruit used, some requiring muSh less than
others to make them palataple. II too
much is used it will cause candying OF the
fruit. If the air is excluded entirely after
the fruit is thoroughly cooked, II VIII keep
without sugar, but will not be relished
Three Methods Used.
There are three methods employed IN
making jams The 1irstis to boil the crusnso
fruit for fifteen minutes, and then ADD the
sugar (heated), Ihree-quarters OF a pound
beng allowed to each pound OF fruit COOK
In sugar. The second method is to make
a syrup and then boil the fruit in II, alloy
ing pound for pound for acid fruits: The
third is to allow equal proportions OF fruit
ind sugar. Crush the fruit and cook both
together over a slow FIRE until 1t jellies
Each method is good for its kind.
What Fruits to Use.
Jams are usually made from fruits that
contain a quantity of juice, such as straw
berries, raspberries, currantS ana piack-
berries. The fruit buffers and marmalades
are made from the harder fruits.
To Test When Done
In order to know when jams are sufh-
GENTLY cooked, drop small quantlty on
d saucer, and when il looks dry and glis-
tens and no juice or moisture appears II Is
done.
The Cooking.
The closest attention is necessary in or
der that 1t does not burn, as this would
ruin the flavor. A steady but moderate
fire is required to keep up regular polHns.
Agate or porcelain lined kettles should be
used and wooden paddles for stirring.
Sealing and Storing.
The jam should be put up in clean glass
or small stone jars, and sealed or covered
same canned fruits and then stored in a
cool, dry, dark place that can be ire
quently aired. If you do not possess Dark
closet for preserves. save all the paper bags
in which you get your grocery supplies and
cover the jars with these.
Currant and Raspberry jam.
This makes a delightful combination. Use
one-third currants and two-thirds rasp-
berries. Pick the stems from the currants,
wash thoroughly, but do not mash. Pick
over the raspberries, but do not wash them.
Mash them and add to currantS. Add three
quarters of a pound of sugar to one pound
of fruit. Let stand a few hours; then drain
off the Juice, bring to a boil and add the
fruit. Simmer until it is thick as de-
sired.
The MarmnIadcs and Buffers.
Almost all kinds of fruits are used for
these, either Singly or in combination, and
the proportions are about the same as re-
CARDS sugar and fruit. but the fruit is
cooked TO a firmer consistency.
1t must be remembered that IN making
,,llg otto i= ft1Sf TrIif mo he
sugar that requires thorough cooking. In
many cases it is best to boil and skim the
fruit before putting in the sugar.
The Economy of Homemade Jams.
Much depends on how the supply is OBJ
tanned. When the housekeeper has her
own fruit the cost is very little If one does
not count the hours spent over the fire
in midsummer. And there is great deal
of satisfaction in having a well-stocked
preserve closet. However, it is a doubtful
question whether the housekeeper who
must buy all her materials shows the most
wisdom in putting up her own fruit or in
buying. Many city houses are not we'll pro-
to keep more than the stores that are nee
essary for immediate wants. To these it
is a relief to know that they can get pre-
served fruits of all kinds that are just a.
good mother made" put up by first
class preserving manufacturers.
1t is claimed, and with good reason, too,
that these goods must necessarily be better
and have better keeping qualities than the
homemade article. These firms employ
chemists who test the acidity of the fruits,
same kinds. The sugar is then proper
toned according to the quality of the acid.
Making them just right for the ordinary
palate and insuring their keeping perfectly.