SOME EARLY JAMS

New Zealand Listener, Volume 26, Issue 655, 25 January 1952, Page 20

SOME EARLY JAMS

ASPBERRIES, | strawberries, loganbétriés, | boysenberries, téd and black currants, some kinds of plums, atid apticots are all ready for jam making about the same time, 80 heré ate some Suggestiofis: The ¢ominercial pectin which wé could not obtain during the war is now available, and reduces cooking time for jams arid jellies tremendously. Howévér, mariy péople like to stick to oldér méthods. Always watch jam while making ard test frequently. because thé sétting stage often comes quite soon after ofe testing, and if left too long jam will ovér-cook and get sugary whén cold, and also too dark. Stir thorotighly while gradually adding the sugar because it is itportant that the sugaf be thoroughly dissolved (if hot the jam will go "sugaty"). For most jams, the fruit is cooked first, then the Sugar is added. If the sugar has been warmed it dissolves much more easily, Berriés and currants neéd very little watér, only @nough to keep the fruit from sticking until the juice begins to tuf, Test jam by dropping a little on a cold platé. Tip it sideways and a wrinkly skin should form; of dfaw your little finger through the middle, and if it is slow ifi joining together again it will 4et whén Gold. There has bééii some uneasiness as to whether English beet Sugar is suitable for jati-making. The tuling seems to be cléar, that beet stigar is chemically idéntical with can@ sugar, though it appéats coarser; so dissolve it well. Bréwh stigar is not advisable, but honéy may bé used, either alone or with half sugar. Hoféy ¢otitains more moisturé, $6 use 168§ water. Berry jams, which are slow in setting, may be helped by adding taftaric or cittic acid, about oné levél téaspoor of acid to 2 Ib. of fruit. It may be added just before putting in thé sugar; or the juicé of a lemon to 2 Ib, of fruit. If still not settiig, add a Srhall teaspoonful of acid to an ofdinaty boiling of jam just before taking it up. Raspberry or Strawberry Jam Bring berries slowly to the boil. Then ‘stir in i ory i ib: sugar to éach Ib. berriés.. Bring back to boil and boil hatd and quickly fot 3 minutés. This method fétaing the bright colour and ‘natutal flavour. Do boysenbetries the sate, but boil for 5 tmhinutes. Raspberry or Red Currant Jam Pick over fruit, wash and weigh vety catefully. Don’t iéave in water, Drain, Put irito presérvihg pan, ahd ctush a féw to start thé juice, Bring to the boil juickly, and add an équal weight of sugar. When dissolved, bail righ ly till it will set (8 to 10 minutes): Red cutrants may be strained before adding ‘$ugar. f Red Currant Jelly eanPegbad tad cuifrahts and 11% pints water. Wash thoroughly; rémove leaves but not stalks. Sithmer fruit and ef Over low heat uititil fruit reduced to pulp. Strath through jelly bag, and allow to drip for several hours. Weig juieé, put into pat, brifg to the boil,

then add ah equal weight of sugar. Stir till dissolved, then boil 5 to 10 mititités, till jelly will set when tested. Bottle hot. Three Fruit Jelly Two pounds black currants, 2 1b. fed cufrants, 1 lb. raspberries. Put into pan with just enough water to cover. Bririg slowly to the boil, and simmer gently till thoroughly cooked. Put in jelly bag, leave to drip all night. Next day, put cc +

cup for cup of sugar (1lb. sugar to each pitit of juice). Bring gitickly to the boil whet sugar is dissolvéd, atid boil slowly fot 15 tiintites, or till will set. Strawberry and Gooseberry To 5 tb. goosébetties allow 2 Ib, strawbertiés, cups watér and 9 ib. sugar. First boil gooseberries in thé water for 20 minutes. Add sugar, stit till dissolved, then add sttawbérties and boil % hour, of until ft will sét when tested. An alternative tecipé gives 2 Ib. éach of goosbberties and strawberries, 14 pint water and 4 Ib. sugar. Method the samé, Have strawbéetties slightly iinder-ripe, Raspberry and Rhubarb Jam Four pounds raspberries, 2 Tb. ¢gar, 6 lb. rhubarb. Cut rhubarb small, Sprinkle with sugaf, and leavé all night. Bring to boil next day, and cook till soft. Add raspberries, and boil till it will set when tested, Plum and Raspberry Jam _ Sik pounds cherry plums, 6 Ib. siigat 3 lb. raspberries, "1 cup water. if plums ifi water and rémodve stones, add taspberties arid sugar. Cook 20 mitiutes, then test. Half of titis quantity of jem dan bs made if desired. Ary Plum and Black Currant. Four pounds plums, 3 Ib. black cur- rants, 2 pifits water. Boil till soft, thea