The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1911-07-24
MARMALADES
SELECTION AND PREPARATION
OF BLACKBERRY AND PLUM
MARMALADES.
BY Rachel H. coIwslI, Head of Do.
mestle Science Department., West
Virginia University.

Selection and preparation or tn
Fruit.--Choose good, sound fruit which
is just ripe. The flavor is a little NOR
desirable If the fruit is taken just al
the color sets. The berries should BIZ
carefully looked over and all the i'm
perfect ones discarded, which may BE-
used in making jam to be eaten al
once, or for pies. The perfect berries
are placed in a colander, one that has
plenty Of holes. so that the water will
run on quickly, and covered with wa.
ter to remove any dirt OF dust. II the
berries come from the garden, far
from the road, the flavor is more deli,
cate II they are not washed. The
flavor Is also much better II they can be
preserved as soon as they are picked.
Amount of Sugar.-If the fruit is
tart, to every quart Of fruit add three
quarters of quart Of sugar, and II
it is sweet, half a quart is enough, or
to every pound OF fruit tbree-Quarters
of pound of sugar.
Cooking the Fruit.-A kettle with a
perfectly smooth bottom, such as en-
amel ware, is best, and an asbestos
plate, which costs only five cents, is a
great help in preventing burning.
Rinse the Kettle with cold water and
place the fruit in it, crushing a few OF
the berries at first SO as to keep the
fruit from burning. Since the prin.
ciple involved in the making of jam
is to get rid of the large amount of
water in the fruit as soon as possible
it is not desirable to add water. Cook
the fruit slowly, stirring frequently,
SO that 1t will not stick until it seems
quite thick. II cooked too fast, the
flavor is not SO good. The time re
quired will be from twenty minutes to |
of an hour, depending |
upon the size of the kettel, the amount
Of fruit used. and the condition of the
fruit. A wet season makes 1t neces.
sary to cook the fruit longer. The
fruit may be cooked on the top OF
the stove. Many think the favor bet,
ter when cooked in the oven.
Time to Cook Fruit With the Sugar.
The measured sugar, which has been
heated until 1t is hot, but has not (
changed color, is now added and
stirred In. The fruit is cooked slowly
Until it will hold its shape, when
IOme is taken onto a cold saucer
from ten to twenty minutes time will
re required for two gallons or less
(, at the end of twenty minutes, II
loes not hold its shape, It shows that
he sugar was added too soon. 1t is
letter then to take the fruit on and
ave 1t little thin than to continue
he cooking and have the flavor
trOng. By allowing 1t to stand cover.
red in the sun for a day before put
ing it away it often will stiffen.
Kind OF Jar TO Use.-While the
-uit is cooking the jars can be made
eady. The kind OF jar is not so i'm.
ortant as in canning fruit, as the
lrge amount of sugar in jam makes II
asy to keep. Glass jars or jelly
lasses are preferable, using those
18th covers, when possible. 1t is al.
avs desirable to put the fruit up in
r about the size that will be needed
r one meal. After they are cleaned,
ace jars and covers In cold water
Id bring the water to the boiling
,int and continue boiling for twenty
inutes. Leave in the water until
ady to use.
Filling the Jar.-Place the jar in a
N of warm water or have the spoon
lich was put in the water with the
RS ready to put into each jar as It
filled with the hot jam. The jam,
len ready to put into the jars, is
fmmed, II necessary, and while stiH
t is poured into the Jars. filling them
arly full. II Mason jars are used,
new rubber is dipped into hot water
d the cover placed on and screwed
wn as tight as possible. When cold,
: to tighten further. If jelly glass
used, the cover is placed on lightly
d 1t is allowed to stand until the
1t day. Then parafine. which can
bought at any grocery by the pack. I
,, is melted and poured over the top
the fruit SO that no air can get y !