Middlebury register. (Middlebury, Vt.) 1886-1937, 1901-09-20
FRUIT PRESERVING.
General Rule For Preserves-Sfa7-
mn1ndes, Jams and JeIlics.


Take equal weights of prepared fruit
and sugar. To each pound of sugar
add half pound Zone cup of water
and heat to boiling point. SKIM add
the prepared fruit with few kernels
from the stones, and cook until the
fruit Is transparent. Lemon Juice Is
an agreeable addition to either peach
or pear preserve. Three-fourths of
pound of sugar to n pound of fruit is
often used for peaches, pears and
Strawberries. Often in case of fruit
whose shape is liable to be injured by
long cooking the fruit is set aside in
the boiling strip three days In success
sion, the strip on the second and
third mornings being drained from the
fruit, reheated and poured over it, says
the Boston Cooking School Magazine,
which is also authority for the follow
ing:
Marmalades, jam and buffers are
made of the pulp and juice of fruit
For the first two, apples and ounces
nre cooked in water and sifted, small
fruits are mashed and, when the seeds
are Objectionable, are also sifted. An
equal weight of sugar is used, but it
is added by degrees to keep the fruit
soft Frequent stirring is necessary to
avoid burning. In making buffers the
prepared fruit is cooked slowly with
a very little water. In the meantime
1t is stirred with a peculiar shaped.
perforated wooden utensil the fruit
being broken up by passing through
the perf0rations during the stirring.
Sugar. either pound for pound or three
fourths of pound to pound of fruit
and spices are added during the cook
Ing, the larger portion during the lat
ter part of the cooking to lessen the
liability to burn. Apples and peaches
are the fruits most often made into
buffers, and the cooking is a longer
process than that for jams.
The different processes of jelly max
ing do not differ materially. Fruit
juice is boiled with sugar to the jelly
ing state. The shorter the time Of
boiling the more pronounced will be
the fruit favor Juice from currants
may be extracted by pressure without
the use of heat, or, as in case of other
fruits, the currants may be cooked
enough to release the juice without
pressure. To extract the juice a little
water is added to the fruit, and the
whole is cooked steadily but slowly
over the fire until the juice flows freely,
or the fruit is cooked without the add.
ton of water in a jar standing in q
vessel of hot water until it is soft
enough to mash. In any case pass the
Juice twice through a jelly bag wrung
out of hot water without pressure
then heat to the boiling point, skim and
add an equal weight of granulateG
sugar that has been heated in the over
without browning. Let boil until Q
little will jelly slightly on n cold dish
Five minutes boiling will usually sui
fee, though sometimes Is minutes i:
required. If jelly with less sugar bt
desired reduce the juice by boiling
some minutes before adding half Of
three-fourths the weight of sugar. Turf
the jelly as soon as cooked into glass;.
first rinsed in hot water and placed or
a folded cloth Wrung out Of hot water
! When cold, cover with melted parafiiI
! or paper dipped in alcohol, then will
tin cover or a second piece of paper
Store in dry place.