JAM MAKING.

Waikato Times, Volume 107, Issue 17973, 19 March 1930, Page 8

JAM MAKING.

SECRETS OF SUCCESS. When making jam in an enamelled vessel, place a clean half-crown in h--bottom of the pan. This revolves while the jam is boiling, and prevents She fruit from sti-cking. First clean the coin, scald it in boiling water and while still hot. drop it in the pan. To prevent jam from boiling over or burning, smear the. bottom of the preserving pan with butter or m~ . ine, place it over the fire for a moment to melt the grease, and pul in the fruit and sugar.

If you are troubled by a sugary formation on top of your jam, add a tablespoonful of pure glycerine to each pound of fruit. This also assists in bringing out the full flavour. If you wish lo keep jam for a considerable period, pour a little brandy into a saucer and soak the covers in it for fifteen minuter Place the covers on the jars while still wet, tie securely, and the jam will keep good for years if stored in a cool place. The pots in which jam is stored must be perfectly dry. And when choosing the fruit, be sure that it is sound. Lastly, heat the sugar on plates before putting it in the preserving pan. Not only is its sweetening power increased thus, but the full Jlavour of the fruit is brought out and preserved.