HONEY IN JAM MAKING
When making jam, crush the fruit slightly, using three-quarters of a cupful of honey to one cupful of fruit. Add halt of the honey to the fruit. Stir it well and allow it to stand for one hour. Heat tather slowly, stirring constantly; boil for ten minutes, then add the remainder of the honey, and cook to 212° Fahrenheit. Jam retains its colour and flavour far better when cooked as rapidly as can be done without danger of burning.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400419.2.51.3
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New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 44
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83HONEY IN JAM MAKING New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 44
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