The Caucasian., 1913-07-29
IN PRESERVING
FRESH FRUITS
Timely Hints For Housewives
Who Prefer the Work Of Their
Own Hands to the Sweets Sole
In the Shops,
ALTHOUGH excellent jams, Jel-


~ chased nowadays. the thrifty
and fastidious housewife very
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 it is most commendable.
If the fruit is home grown have it
gathered on fine, dry day early In
the morning 1t should not on any ac-
count be overripe, as oEce 1t Is ripe
the substance in the fruit called pee 4
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 it is sometimes almost impossible
to get Jam as firm as it really ought to
be- There isn't enough pectose in the
fruit to make it jelly, and so it won't
get firm.
If you have to buy your fruit always
pick out that which Is dry, ripe and
sound. Damp or overripe fruit will
cause jam to ferment or turn moldy.
Some fruits never jelly really well.
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
water ordered or add 1t If no water Is
supposed to be used
If jam is to set properly and keep
well it must be allowed to boil until
little will set in a jelly when poured
on plate and left to cool,
TO merely simmer jam is not boiling
1t. The surface must be bubbling all
over If 1t is to really boil, and 1t must
be kept boiling till it 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
It is a 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 in 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
plun1s, should always be cooked with
the water first. If 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 a good plan with an open fire to
raise the pan d little, so that the bot
tom Of it does not actually come In
contact with the hame
If two kinds Of fruits are to be used
cook the hardest variety before adding
the other. For instance, when combin-
ing black kberries and apples. cook the
apples first.
When the preserve looks thick, turns
clear looking and IS reduced in qnantf-
ty pour d little OF It on to saucer,
cool 1t and note IL. when cold 1t will
wrinkle up into a Jelly
Meantime keep the pm off the fire
for little while. for fear the remain
der should become oyerboiled while the
specimen IS cooling.