JAM MAKING

Wairarapa Times-Age, 9 November 1940, Page 8

JAM MAKING

SOME SIMPLE RULES. “Keep in a cool store cupboard" is one of the most important rules that apply to jams and preserves —and this applies equally to the many reliable brands that can be bought ready for table use, as to those made by the housewife. The fruit must not be too ripe, but it should be just approaching perfect ripeness, for then the pectin reaches its highest point, and the jam will “jell” well. Wet fruit, picked on a wet day, is likely to make jam that will go mouldy, and bruised or broken fruit will not make the best jam.

Plenty of sugar must be allowed, and it must be cooked enough. It should be boiled quickly and stirred all the time, and must be tested by putting a little on a cold saucer or plate. If it sets when cool, it is done. Too much cooking can have disastrous effects, too. because this may destroy the power of the pectin and a syrupy jam will result. Jams made from fruit with pips, such as strawberries, raspberries, currants or blackberries, should be brought to the boil before the sugai is added, or the seeds will harden. Sugar for jam-making should be warmed in the oven before being added. Such fruits as apples, particularly eating ones, pears, and marrows 01 melons, are best combined with some acid fruit, such as red currants or lemons, to supply the deficiency of acid often found in them. The scum should be removed from the jam as it boils, but by using good sugar and adding a few drops of glycerine or a small piece of butter, there should not be much of it. The jars should be well washed and dried in a warm place before the jam if poured into them. They must be made airtight—and kept in a cool place. If the store cupboard is warm, the jam may ferment. Some of the following jams can be made soon. Others can be added to the store cupboard as the fruit season advances.

Green Gooseberry Jam. Unripe but fully-grown green gooseberries are required for this. Top anc tail, and then wash. Allow 331 b. of spga: and half a cup of water to each pounc of fruit. Heat the sugar and wate together to boiling point, and simme for 15 minutes. Then add the fruit an< boil until the jam sets when tested. Black Currant Jam. Remove berries from stalks, and allow jib. sugar and half a cup of water to each pound of fruit. Put into a deep bowl, cover with sugar, and leave overnight. Put in a pan, bring slowly tc the boil after adding the water; boil quickly until the jam sets when tested Rhubarb and Fig or Ginger Jam. Three pounds of rhubarb (when cut up), 21b. sugar, 11b. figs or ginger (cut up and soaked in 1 cup of water overnight). Wipe the rhubarb and cut up into inch pieces, cover with sugar, and let stand overnight. Add figs and water and boil about 45 minutes.

Loganberry or Raspberry Jam. Choose ripe, firm fruit, and allow ar equal weight of sugar. Put the berrie; in the peserving pan, mash with E wooden spoon to bring out the juice and cook gently for 30 minutes. Then add. the sugar, bring to boiling point stirring all the time, and continue cooking for about 20 to 30 minutes longer. Apricot Jam. Use an equal weight of firm, ripe apricots and sugar. Break the apricots in halves and remove the stones. Weigh the fruit, and allow an equal amount of sugar. Place the fruit in a bowl and sprinkle sugar over in layers. Meanwhile remove kernels from the stones and blanch them. When ready, place the ■fruit, sugar and kernels into a pan. simmer gently for about -15 minutes until a little tested on a cold plate shows signs of setting. Skim, and bottle while hot. Cover at once.