The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-22
HOW TO MAKE JAMS.
Suggestions For the Housekeeper
Who Prefers to Do Her
Own Preserving.

OWN preserving.
At this season of the year the careful
and protect herself against the scarcity
of fruits and such perishable food that
can not be obtained In winter.
Fruits play quite as important a part in
the winter dietary as they do in warm
SELECTING THE FRUIT.
This must be done with care, and be of
the best and in the right condition: It
must not be over ripe or crushed; for II
well. And the fruit should be gathered in
= Use only only the best kind of sugar, granu-
lated The common rules is equal weights
of sugar and fruit, but this is not always
must vary somewhat according to the
kind of fruit used, some requiring much
If too much is used it win cause candying
of the fruit If the air is excluded entirely
keep without sugar. but win not be rel
- THREE METHODS USED.
There are three methods employed in
making jams. The first is to boil the
crushed fruit for fifteen minutes, and then
aD pound being allowed to each Pc pound Of
fruit. Cook from ten to thirty minutes
Cd Cd IS to make a syrup and then boil the
acid fruits, The .third, is to allow equal
fruit and cook both together over a slow
fire until it jellies- Each method is good
WHAT FRUITS TO USE.
Jams are usually made from fruits that
contain quantity of juice, such as straw
berries. The fruit buffers and marina
ladies' are from the harder fruits.
TO TEST WHEN DONE.
In order to know when jams are sum-
saucer, and when it looks dry and glis-
tens and no juice or moisture appears, 1t
= ~ THE COOKING.
The closest attention is necessary in or
der that It Goes not Durn; as as, TINS Moufo
fire is required to keep up a. regular boil
ing. Agate or porcelain lined Kettles
SEALING AND STORING.
The jam should be put up In clean glass
or small stone jars, and sealed or covered
same as canned fruits and then stored in
cool dry, DARK Place that 5o can nof De rre
dark closet for preserves, save all the pa
per bags in which you get your grocery
CURRANT AND RASPBERRY JAM.
This makes a delightful combination
Use .one-third currants and two-thirds
raspberries. Pick the stems from the cur
rants, wash thoroughly, but do not mash.
Pick over the raspberrfes, 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 1t
is as thick as desired.
THE MARMAIADES 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 frmer consistency
1t must be remembered that in making
{h s 5lf that ft eares t the 6Th5 eoon
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 nre
in midsummer. And there is a great deal
of satisfaction in having a weu-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
well provided with pantries and cupboards
wherein to keep more t6ap the stores tnat
are necessary for immediate wants. TO
these it is a relief to know that they can
get preserved fruits of all kinds that are
Just as good mother made, put up
by first-class preserving manufacturers.
1t is claimed, and with good reason, too,
that these goods must necessarily be bet
ter and have better keeping qualities than
the homemade article These firms en-
ploy chemists who test the acidity OF the
fruits that vary from season to season IN
the same kinds. The sugar is then pro-
portioned according to the quality OF the
acid. Making them just right for the ordl-
nary palate and insuring their Keeping
perfectly.