STORING JAM.
Tho storing of a quantity of jam is often a problem in modern houses,, with their inoonvenient lack of cupboards; but still a plaoo must bo found for it, and a good ono if it is to keep really well. Such a place should bo cool and dry, for heal will make tho . jam liable to ferment, whilo damp tends to turn it mouldy. The advantage of glass jars is apparent, as they can bo examined now. and again, and if need bo the jam should bo boiled again after removing all traces of badness. Some times tho sugar in jam crystallises, spoiling it to n great extent except for. cooking purposes. To do away with this condition, a little lukewarm water should be poured over the jam, and tho jar set in a pan of warm, water, and allowed to stand on tho stovo for ,a while, so that the jam may bo. well warmed through, the - water in the pan being- gradually heated to boiling point. This will dissolve the sugar, and it can then mix again with tho fruit; but ill any case the jam should be used as soon as possible, as it will bo liable to ferment. But one of tho great secrets of tho keeping properties of jam is to have the fruit in a- dry, good condition' when it is first dealt, with.
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Dominion, Volume 2, Issue 332, 20 October 1908, Page 3
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232STORING JAM. Dominion, Volume 2, Issue 332, 20 October 1908, Page 3
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