The representative., 1900-08-30
HOW TO MAKE JAMS.


Suggestions for the Housekeeper who
Prefers to Do Her Own Preserving.
At this season of the year the careful
provider begins to consider future needs
and protect herself against the scarcity of
fruits and such perishable food that cannot
be obtained in winter.
Fruits play quite as important part in
the winter dietary as they do in warm
weather.
Selecting the Fruit.
This must be done with care, and be of
the best and in the right condition. 1t must
not be over-ripe or crushed; for II more
than barely ripe it will not keep so we'll.
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 kind of
fruit used, some requiring much less than
others to make them palatable If too
much is used it will cause candying of the
fruit. If the air is excluded entirely after
the fruit is thoroughly cooked it will keep
without sugar, but will not be relished.
Three Methods Used.
There are three methods employed in
making jams The first is to boil the crushed
fruit for Is minutes, and then add the sugar
(heated, three quarters of pound being
allowed to each pound of fruit. Cook from
10 to 80 minutes after putting in sugar.
The second method is to make a syrup and
then boil the fruit in it, allowing pound for
pound for acid fruits. The third is to al
low equal proportions of fruit and sugar.
Crush the fruit and cook both together over
slow fire until it jellies Each method is
good for its kind.
What Fruits to Use.
Jams are usually made from fruits that
contain quantity of Juice, such as straw
berries, raspberries, currants and black
berries The fruit buffers and marmalades
are made from the harder fruits.
To Test When Done.
In order to know when jams are sufi-
GENTLY cooked, drop a small quantity on
a saucer, and when it looks dry and giis-
tens and no juice or moisture appears it is
dOne
The Cooking.
The closest attention is necessary in or
der that 1t does not burn. as this would
ruin the flavor. steady but moderate
fire is required to keep up regular boil
ing. 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 as canned fruits, and then stored in a
cool, dry, dark place than can be frequent
ly 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.
zThis makes delightful combination. Use
;~1 h:rI~
ries. Pick the stems from the currants,
wash thoroughly, but do not mash Pick
over the rasDberries, 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 few hours; then drain
off the juice, bring to a boil and add the
fruit. Simmer until it is thick as de-
sired.
The Marmalades 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 f1rmer consistency.
It must be remembered that in making
jams, jellies, ETC., 1t is the fruit and not the
many cases it is best to boil and skim the
fruit before putting In the sugar.
The Economy Of Home Made 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 a 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 wis
dom in putting up her own fruit or in
buying. Many city houses are not well pro-
vided with pantries and cupboards wherein
to keep more than the stores that are nec-
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 as
good as mother made" put up by first
class preserving manufacturers.
It 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,
that vary from season to season in the
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 per-
fectly.