Every evening, Wilmington daily commercial., 1918-05-29
IMPORTANCE
OF JAM

IN making your canning campaign
plans this summer bear in mind the
Importance of Jam.
This much can he said In preference
to this way of preserving fruit over
other methods.
Jams may he made Of small fruits
tn use in what Is usually known as
canned fruits or preserves.
Jams are tho easiest of preserved
fruits to keep
Jams take up less space per pound
of fruit used than any other pre-
serves. Therefore they are saving In
the use of jars
Jams can be put M In almost any
sort of large neCked bottle. glasses or
Jars. You do not even have To have
q cover at hand If they are sealed
with paraffin and then kept from tho
mice. who like 20 uihhle off the par
affin. the scaling is intact.
II NAV he said that Jams use great
deal Of sugar-mor than ordinary
canned fruits True hut q little jam
goes a long way. Probably no more
sugar is used I'm the amount of jam
needed to make nm individual tart suit
able for one portion on winter day
than iE contained In an individual
portion Of canned pears or peaches or
other less concentrated fruits You
need sugar IN the winter. and II YOU do
without II now that YOU have ell sorts
Of fresh sweet fruit and now that the
system needs less than In winter. YOU
will have more then. What sugar YOU
can save from your summer diet put
into Jams for winter use They VIII
help solve your dessert problem ali
winter Moreover, bread thinlv spread
with Jam Is as satisfs ctorv n bread
and butter. Many Of the war breads
that ere not especially palatahle take
on new interest when spread with lam.
Jam Is not the easiest thing - make,
all because Of one reason. II is 80
concentrated that II burns readily
The preparation OF fruit for tam for
the reason that the fruit does not have
to he kept intact-is q simple matter
The difficulty ell depends on keeping
Il from burning This "a largely mat
ter of vteilence Don't imagine that
YOU can start lam and then eo off and
do something elee IN another part of
the house. The tam calls for Your
constant Watching AZ Ice 81 YOU should
plan Your work so that Won can lie
near the tam kettle 20
examine Il every ten minutes ar a.
II is important that lam should not
he stirred violently or beaten It is
hest t. use long wooden spoon end
there ia quite knack in moving the
spoon across the bottom of the nan
fret IN one direction and then in an
other IN such way AZ ID move the
mixture from the bottom of the nan
II Won have sugar thermometer your
problem s simpli1ed FOR YOU NAV rest
q ssured that YOU arc cooking the lam
IN the right way II YOU cook II at 1850.
or 22l F. Without thermometer the
only wsy TO tell when the tam ia done
is 10 cook II to the desired consister~v
II should he fairly thick but it should
rot be left cooking too long. as II is
sure 10 burn after cooked over given
length Of time.
Jam in most conveniently made in
large batches However. q truly
economical thing to do IS TO convert
anr superfuoue berries or other fruit
vou have on hand that have passed |
their first freshness into lam. For IN
stance. II you have a quart of berries |
that YOU find you are not going 20 eat |
Il they are still In good condition |
though getting soft. they can he made
into lam. Simply add sugar and let /
them cook down" You can put them /
In small pan and let them simmer |
while YOU are doing something else
Pour them into g scaided Jar. melt up |
l little psraff1n and. behold, You have |
! winters dessert at hand There is
really no excuse for letting any fruit /
xse ,sHa sse %
vert it little at a time into lam
Although fruits that are too ripe for /
Lhe table may be used IN making Jams /
Il is better when selecting berries /
especially for this purpose to see that /
II least one-half Of them are a little I
lnderripe. for Il has been found that |
his fruit that Is not entirely ripe con /
aims Jelly making properties. and the /
more the Jam tellies in setting the I
7rn1er and nicer ;t will he.
The simple rule for making berry
am is to allow three fourths Of a /
pound of sugar to every pound OF fruit /
Z is g. mistake to think the fruit should /
,e cooked slowly. II should be cooked /
'airly rapidly. gently moved in the pan /
rs described before, and watched a.
most incessantly.
IN canning peaches tleTe are ire /
suently peaches that are not suff1C
emily we'll shaped or firm enough TO |
make into suitable halves for canning |
Psech Jam makes use OF ali the odds !
and ends Of peaches. Here IS the /
government rule for making A. II |
las delicious favor and many per
IONS who find canned peaches insipid /
,n6 uninteresting like this. II Is espe
,ially nice on tart shells
2h pounds peaches cut into small /
oieces. ! pound OF sugar, whole all |
spice. era cked peach seed. inch gin
ger root, II cup peach Juice. II tea
spoon whole cloves, ] teaspoon CHINA /
non bark. ! sprig mace. Tie the |
spices In q cheesecloth bag. Cook all /
oeether until thick as marTnalade and /
,lear Ito los c. or 221 F.J Pack hot In
lot Jars and seal al once.