Norwich bulletin., 1918-07-12


 These are the best forms in which to utilize broken and crushed berries and other fruits which have been in jured in handling, or are too ripe for jelly making or for preserving. They are prepared by crushing the fruit, adding sugar or not as desired, and cooking until thick. Tastes differ from jams only in their consistency, the paste being cooked longer. and consequently are more concentrated.
 Berries of all kinds, peaches, plums, apples, in fact, almost any kind of fruit may be used in this way. Jams should not be confused with marmalades, which can be made from | those fruits only which contain pectln: Pectin is not necessary for successful 1 jam making, nor is acid required Combinations of different fruits for jam making are often employed, giv- | ing variety to the products, and sup plying desirable qualities which the 1 individual fruits do not possess For | instance, apple jam made from certain varieties of apples may not possess l sufficient acid to give life" or ''sprightliness" to the product, but l the addition of a small proportion of i lemon, or of lemon juice gives a deli cious product. In the same way, strawberries and pineapple, peaches and pineapple, raspberries and cur 1 rants, etc, may be combined to pro- | duce excellent jams.
 The amount of sugar employed for 1 jam making is largely matter of choice. With such materials as straw l berries. raspberries, blackberries, etc. about three-fourths as much sugar as berries ts usually employed. Other l fruits which are rich in natural sugars require less, and others which contain less natural sugar may re- quire as much sugar as fruit Where no sugar is added, the cooking will | be prolonged, in order to give the re- quired consistency.
 Jams may be placed in jelly glasses or in pint jars. These containers should be freshly sterilized and hot when the hot jam is put into them If the jelly glasses are used, fill to within F inch of the top, put on the cover, and set aside to cool. As soor as cool, remove the cover, pour melted paraffin over the surface of the jam and replace the cover. If glass topped jars are used, seal while hot and boil (process) in the hot water
 
 Cool in a place protected from colo drafts, and store in a cool, dry, darl place.
 Berry Jam.
 Pick over the berries to remove stems. leaves. and decayed fruit. Rinse carefully to remove dust or sand. ant weigh. Place in an enamel-wart saucepan or preserving kettle anc crush A smoother product will re suit if the berries are passed througl a colander or sieve. For each pound of fruit add a pound of sugar. Cool until the jam is of the desired con i sistency, stirring frequently to pre- ; vent burning. When sufficient, thick, place in the pars hot, and sea and store as directed above.
 , Apple Jam.
 Apples with a tart flavor make tn best jam. Peel, quarter, and core tn fruit. Weigh. Place in the preserv ing kettle and add sufficient water t nearly cover the fruit Cook unti soft, and for each pound of fires fruit add a4 pound, of sugar. Tn l juice and grated rind of two or thre lemons or oranges for each F peck c apples may be added if desired Coo until thick, stirring frequently t $ prevent burning. Fill into hot freshl sterilized jars, seal and store as di y rected above.
 . Strawberry and Pineapple Jam. f Hull and rinse the strawberrie
 Pare the pineapple. cut into sma
 pieces, place in a saucepan with ju:
 enough water to prevent scorchin
 and cook until soft. Pass through
 colander or sieve. Crush the straw ;. berries, and add to the pineapple, us # ing at least as much of the crushe strawberries as pineapple. One-ha
 as much pineapple as strawberrit
 makes a good combination. For eac l. cup of material add A to % cup sugar, and cook. until thick, stirrir frequently to prevent scorching. Whe l. done, place at once into hot fresh ot sterilized jars. seal, and store as d
 rected above. (Canned pineapp