JAM MAKING
FACTORS THAT COUNT. The housewives who have suffered disappointment through costly and time-taking jam making are legion. The factors of jam making require careful watching. Waste of time and money can be avoided if the commonsense rules of jam making are used. Too mucn water gives a thin watery jam. while too little gives a glutinous mass. The wise housewife always uses a reliable and time-proven gauge for estimating the correct quantity of sugar and water. The following gauge is one of time-proven accuracy: For every pound of stone fruit add threequarters of a pound of sugar; add no water except in the case of cherries. These require water to give more bulk; half a gill is sufficient in this case. Small fruits such as red currants, strawberries and raspberries, etc., three-quarters of a pound of sugar, and very important, no water. The exception to the rule is gooseberry. This requires 11b of sugar and 1 gill of water.
By following these lines a careful housewife will delight in her future ■products.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19390123.2.83.4
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 23 January 1939, Page 8
Word count
Tapeke kupu
174JAM MAKING Wairarapa Times-Age, 23 January 1939, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in