Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1911-07-27
MARMA[ADES
SELECTION AND PREPARATION
OF BLACKBERRY AND PLUM
MARMALADES.
By Rachel II. coIwell, Head OF DO.
mestic Science Department, West
Virginia University.

Selection and Preparation al tne
Fruit.-Choose good, sound fruit which
is Just ripe. The flavor is little more
desirable if the fruit is taken just as
the color sets. The berries should Dc
carefully looked over and all the I'M
perfect ones discarded, which may De
used in making jam to be eaten al
once, or for pies. The perfect berries
are placed in a colander, one that mas
plenty of holes, so that the water Will
run off quickly, and covered with wa
ter to remove any dirt or dust. If the
berries come from the garden, far
from the road, the flavor is more dell
cate if they are not washed. Inc
flavor is also much better if 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 a quart Of sugar, and II
it is sweet, half quart is enough, OF
to every pound of fruit three-quarters
of a pound of sugar.
Cooking the Fruit.-A kettle with
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 few OF
the berries at first so as to keep the
fruit from burning. Since the pr1n
ciple involved in the making OF Jam
is to get rid of the large amount oil
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 1t seems
quite thick. If cooked too fast, the
flavor is not so good. The time re
quired will be from twenty minutes &c
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 WnSu SOOhSu III bhS O'Nh'
Time to Cook Fruit With the Sugar
The measured sugar, which has beer
heated until it is hot, but has moi
changed color, is now added and
stirred in. The fruit is cooked slowly
until it will hold its shape, when
some is taken onto cold saucer
From ten to twenty minutes time vii
be required for two gallons or less
If, at the end of twenty minutes, II
does not hold its shape, it shows that
the sugar was added too soon. 1t Is
better then to take the fruit of and
have it a 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 II
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
lar 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.-Place 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 II
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 jelly glass
Is used, the cover is placed on lightly
and it is allowed to stand until the
next day. Then paraffine, which car
be bought at any grocery by the pack
age, is melted and poured over the tor
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 parafine and put it in 6
covered can ready for use again.
Plum Marmalade.
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. Dc
not add water while cooking fruit
until soft, unless absolutely necessary
To Remove the Stones.-When the
pulp is soft, place in coarse strainer
push the pulp through, pick the stones
out from the skins, add the skins tc
the pulp, and cook until skins are soft
Add measured sugar and proceed as il
the jam.
If the fruit does not keep, you car
be certain that you did not do som,
one thing directed.