Jam From Bottled Fruit

New Zealand Listener, Volume 17, Issue 432, 3 October 1947, Page 23

Jam From Bottled Fruit

Dear Aunt Daisy, Could you kindly tell me how I can make jam out of fruit bottled in water. I have a number of quart jars of cherry plums boitled in water, and would like to know what quantity of sugar to use and whether I should pour off any of the water. The plums are cooked. I would be very grateful if you could let

me know.

Waihi

It is generally from pulped fruit that people make jam-using 4 cup of sugar to each cup of pulp, and adding the juice of one or two lemons, after bringing the pulp to the boil first by itself.

With bottled plums I would advise using equal quantities of sugar and- fruit. You may either use the fruit as it is, water and all; or take the plums out of the water and bring them to the boil before adding the sugar just as you would fresh plums, in which case you will need less sugar. By using the whole contents of the jars you will get looser, more jellylike jam. Even if you use the plums without the water, they will be wetter than fresh plums would be, I would advise making one jar first as a test. Just turn the whole contents into a saucepan, bring to the boil and add cup for cup of sugar. Stir till it returns to the boil, then boil hard till it will set when tested. Will you let us know which method: turns out the best?