Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1911-08-08
Marmalades.
lcontinned from Ist page. /

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 it will not stick, until it seems
favor is not so good. The time re-
Quired will be from twenty minutes to
three-quarters 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 it neces-
sary to cook the fruit longer. The
fruit may be cooked on the top Of
the stove. Many think the flavor bet
ter when cooked in the oven.
Time to Cook Fruit With the Sugar.
The measured sugar. which has been
heated until it 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
some is taken onto a cold saucer.
From ten to twenty minutes time will
be required for two gallons or less.
If, at the end of twenty minutes, it
does not hold its shape, it shows that
the sugar was added too soon. 1t is
better then to take the fruit off and
have it little thin than to continue
the cooking and have the flavor
strong. By allowing it to stand cover
cred in the sun for a day before put
ting it away it often will stiffen.
Kind of Jar to Use.-While the
fruit is cooking the jars can be made
ready. The kind of jar is not so i'm
portant as in canning fruit, as the
large amount of sugar in jam makes it
easy to keep. Glass jars or jelly
glasses are preferable, using those
with covers, when possible. 1t is al
ways desirable to put the fruit up in
jar about the size that will be needed
for one meal. After they are cleaned,
place jars and covers in cold water
and bring the water to the boiling
point and continue boiling for twenty
minutes. Leave in the water until
ready to use.
Filling the Jar.-Plaee the jar in
pan of warm water or have the spoon
which was put in the water with the
Jars ready to put into each jar as it
is filled with the hot jam. The jam,
when ready to put into the jars, is
skinned, if necessary, and while still
hot is poured into the jars, filling them
nearly full. If Mason jars are used,
a new rubber is dipped into hot water
and the cover placed on and screwed
down as tight as possible. When cold,
try to tighten further. If a jelly glass
is used, the cover is placed on lightly
and it is allowed to stand until the
next day. Then paraffine, which can
be bought at any grocery by the pack
age, is melted and poured over the top
of the fruit so that no air can get in
and the cover is put on. If no cover is
available, a piece of writing paper
may be put over the top and pasted
down on the sides. When the jam is
used, wash the paraffine and put it in
covered can ready for use again.
Plum marmaIade.
Select and prepare fruit in the same
manner as described above. In cook
ing, the only difference from the above
directions is that the plums should be
scalded to get rid Of the bitter taste.
After measuring the plums, put them
In the kettle, cover with boiling water,
bring to the boiling point, pour off the
water and proceed as for the jam. Do
not add water while cooking fruit
until soft, unless absolutely necessary.
To Remove the Stones.-When the
pulp is soft, place in a coarse strainer.
push the pulp through, pick the stones
out from the skins, add the skins to
the pulp, and cook until skins are soft. |
Add measured sugar and proceed as in
the jam
II the fruit does not keep, you can |
be certain that you did not do some |
one thing directed.