The citizen. [volume] (Berea, Ky.) 1899-1958, 1919-07-31
JAMS, JELLIEs AND BUFFERS
BY Prof. Walter w. Chenoweth
Reprinted from
The Modern Priscilla
for July.

The home manufacture of these
delicious fruit products offer an OPP
portunity IN the housewife to pro-
vide her family with large sup
ply Of appetiking and nutritious
foods.
When properly made they are not
expensive and should form large
item in our daily diet. They offer
an avenue through which the
cheaper grades Of fruits may be
converted into desirable food
products.
The character and condition Of
the fruit is Of first Importance IN
making any fruit product. u need
not be Of fancy grade as regards
size, color. and freedom from
blemishcs. but IL may be and fire.
quently should he, for economic
reasons. those fruits which. because
Of size, blemishcs, or degree OF
ripcness. would not find ready
sale as fresh fruit.
The fruit should be ripe and IL
at all possible should have ripened
on the plant. DO not use green or
stale fruits. Stale or unripe fruits
cannot impart TO products made
from them those characters which
they themselves do not possess,
flavor and quality.
Ripe fruits have a maximum Of
flavor and quality and sufficient
acids and pectins for ordinary
manufacturing purposes.
Jams
Jams may be made from any grade
Of wholesome fruit Generally
where fruits are plentiful the small
misshapen and soft berries are
utilized for this product, leaving
the larger. perfect, firm fruit for
canning and preserves.
The cooking of jams should be
rapid. /. e.. they should be cooked
at the boiling-p point The sugar
should not be added until the
product begins to thicken. and the
cooking should be continued for at
least ten % fifteen minutes.
Jams should have a fine. even
texture with no free liquid separat-
ing from the solid portion. The
consistency should be such that
they spread easily, and they should
not he thin enough to run. They
are usually finished when they will
heap upon a spoon. 1. e.. spoon
dipped into the cooking mass can
be- lifted out heaping full.
n spiced jam is desired, the
spices may be added just before re-
moving from the fire Stir thor
oughly 10 distribute the spices uni
formly throughout.
Jams made a. directed will not
keep in open or parailin-sealed
glasses a well as when equal
weights of sugar and fruits are
used II j. therefore advisable, and
In most cases necessary, 10 put
these less sweet jams into sterililed
and hermetic-sealed containers
such as the ordinary glass fruit
lar. II
These jars. rubbers. and lids
should be thoroughly washed.
placed in q pan Of water and boiled
for a few minutes. The hot jams
are then filled into these sterile
containers and sealed at once.
Strawberry Jam
pounds fruit pounds sugar
Remove the hulls and thoroughly
wash the fruit. Place in a preserv-
ing-keltle and, using potato
masher or fruit-jar. crush a part %
all of the fruit. Set over a slow
fire until 'he juice flows freely.
Then bring quickly to the boiling
polnt ana continue tn COOK until the
product thickens somewhat. Stir
frequently To prevent scOrching.
Add the sugar and, stirring con-
stantly, cook rapidly until the de-
sired consistency is obtained. Pour
while boiling hot into clean steril-
lied jars and seal while hot.
The amount of sugar may be in
creased or decreased. Any great
increase, however, will mask the
true fruit flavor and the jam be-
comes too rich TO be Appealing.
Jams may be made from the other
small fruits in the same way.
Fruit Buffers
Fruit buffers should be classed
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