The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1913-07-25
IN Preserving
FRESH FRUITS
Timely Hints For HOUSEWIFE.
Who Prefer the Work of Their
Own Hands to the Sweets Sold
In the Shops.
ALTHOUGH excellent jams. jel.
~ lies and preserves may be pur.
chased nowadays, the thrifty

~ chased nowadays, the thrifty
and fastidious housewife yery
often prepares her own. II you have
place where you can grow little fruit
this is no doubt an economy, or II you
are near large city markets where fruit
in quantities can often be purchased
cheaply II Is most commendable.
II the fruit Is home grown have II
gathered on fine. dry day. early in
the morning. 1t should not on any &C.
count be overripe, as once II is ripe
the substance I'm the fruit called pee.
tose. which is what jellies when boiled
and cooled. begins to lessen In quality
and quantity. If you use overripe fruit
do not expect the Jam to set well.
The amount of pectose In fruit va.
ries with different seasons, and this Is
why II is sometimes almost impossible
to get jam as firm as 1t really ought to
be- There isn't enough pectose In the
fruit to make 1t Jelly. and so II won't
get firm.
If you have to buy your fruit always
pick out that which is dry, ripe and
SWIM. lump VI VIII
cause jam to ferment or turn moldy.
Some fruits never jelly really we'll.
Peaches, grapes and pears, instead Of
forming a good jelly. become gummy.
Add to such fruits some strained Juice
from unpeeled and uncored apples cut
up and stewed till soft In very little
water Use this juice instead OF the
~, a a. q
supposed to be used
II jam Is to set properly and keep
well II must be allowed to boil until
little will set In n jelly when poured
on plate and left to cool.
TO merely simmer jam Is not boiling
over II 1t is to really boil. and 1t must
be kept boiling till 1t is cooked.
1t is hard to say how long any jam
should boil. as the time varies accord
ing TO the amount of pectose In the
fruit. Some years there is more. some
less
With Jams like raspberry, in which
one wants the fruit to remain whole
1t Is good plan to boil sugar and
water first, then add the fruit, or, II
no water is to be used. put the sugar
and fruit I'm the pan and let them stand
by the side of the fire till the sugar
is dissolved before beginning to boil
Fruits with hard skins. such as
plums, should always be cooked with
the water first II fruit and sugar
are boiled together. at first the skins
are hard and tough. When the skins
have softened add the sugar, but do
not let 1t actually boil again till the
sugar has dissolved
Always crack some of the stones
from plums. ETC.. and add the kernels
to the jam.
Have the vessel not more than three
parts full, so that you may be able
to boil the jam fast without its boiling
over.
Boil steadily, skim and stir well. and
In order to lessen the risk Of burning
1t Is good plan with an open fire to
raise the pan little. so that the bot
tom OF 1t does not actually come in
contactwith the flame.
II two kinds of fruits are to be used
cook the hardest variety before adding
the other For instance. when combin-
ing blackberries and apples cook the
apples first
When the preserve looks thick. turns
clear looking and Is reduced In quaint
ty pour little Of II on to a saucer,
cool 1t and note II. when cold. It will
wrinkle up into jelly.
Meantime keep the pan of the fire
for little while. for fear the remain
der should become overlooked while the
specimen Is cooling.