THE ART OF JAM MAKING.

Manawatu Herald, Volume XLV, Issue 2530, 16 January 1923, Page 1

THE ART OF JAM MAKING.

Few modem housewives possess the still-room skill of their gi'andmofliers. Even in the professional and industrial world jam-making is admitted to he an exacting and sometimes capricious art. The expert of a firm of English preservers was recently asked why housewives could not make jam as successfully as manufacturers.

“There are two principal reasons,” he stated, “insufficient sugar and slow boiling. The manufacturer scientifically estimates his sugar and brings it to the boil very rapidly. Twenty to thirty minutes is ample time to cook the fruit. Housewives are apt to let their preserves simmer and bubble. That means browning and earamelling it—a very bad method. The traditional 50 per cent, of sugar is not enough to preserve the fruit. Approximately (5(5 per cent, of sugar is required and some kinds of fruit need more sugar than others. “The bogey of thin, watery jam. is easily vanquished. In most casus leboiiing will make it thicker, but the real preventative is in selecting ihe fruit. Pectin, the jelling factor, decreases as the fruit ripens. It is therefore essential to use under* ripe fruit and firm, rather than too lipe fruit.

A valuable tip in making strawberry jam is to use either a little green gooseberry or red currant juice with the liquid. Avoid damp sugar. The best grain for jam is that with good-sized even crystals.’’ An expert in cookery and domestic science gives the following detailed rules.

See that all jars are perfectly clean, dry, and free from cracks. Place them on the rack over a lire or in a cool oven, while making the jam, so that they are hot when the jam is put into them. If there should lie flight fermentation open the pots, put the jam into a pan with a little more sugar and rehoil, skimming well. Reduce to about a quarter of the original bulk and do not keep long afterwards. Jf badly, fermented it is useless.

Store preserves in a dry, cool place, and examine the contents of the storeroom from time to tune to see whether any of the various goods are becoming fermented. For this reason glass jars and bottles are preferable to any other kind, as the state of the contents can be easily seen.

Rub the bottom of the preserving pau with butter or sweet oil to prevent the jam .-ticking. Use loaf, preserving or granulated -ugar. Most people like the proportion of Tib. sugar to lib. fruit, though melon and marrow jam can do with less sugar.

Use wooden or silver spoons when stirring jam. Iron or metal spoons spoil the colour." Remove all scum carefully as it boils into the jam and discolours it. The fruit should cook gently until soft. After the sugar is added stir until it has dissolved. Then boil fast until the jam sets when tested. Place a spoonful on a plate and put it in a cool place; if the jam sets or a film forms on it it is finished. If fruit is overripe or damaged, the jam i- liable to ferment, and does not keep well. If the fruit is picked on a wet day or the jam stored in a damp-place il becomes mouldy.

if jam does not boil very fast after the sugar is added it does not stiffen well. If boiled too short a time it does not set well or keep for long. If 100 much boiled it be stored in too warm a place it may ferment.