JAMS AND JELLIES

It is as important when making jams as when canning that

only perfect fruit be used, as if fruit has passed the ripe stage and

begun to ferment in the slightest degree the jam will not keep well.

The fruit should be carefully cleaned and thoroughly bruised, as

mashing it before cooking prevents it from becoming hard.

Cook in a porcelain-lined or granite iron -ware preserving

kettle. Never put fruit or fruit juice in tin, either

f'''*S^ to let stand or to cook. Boil the fruit fifteen or

\ ^a twenty minutes and skim before adding the sugar,

^^PPI^fe as the flavor is thus better preserved, Hsually al-

^^^^^iMlmm lowing three-quarters of a pound sugar, granulated

'iiiiiiif^y is best, to a pound of fruit — by measure a scant

pint sugar to quart whole fruit, or pint when

.reserving ett e. mashcd J aud thcn boil half an hour longer

skimming if necessary. Have a plate at hand for the skimmings,

which should be added to vinegar barrel, as directed in Economical

Vinegar. Use same utensils in making jams as in Canning Fruit, and

it is also convenient to have a plate upon which to put spoon, dipper,

etc., when not in use. If loaf sugar is used it should be dried and

broken into small pieces before mixed with fruit. If left in large

lumps it will be a long time in dissolving, and if crushed to powder

it will make the jam look thick instead of clear and bright. Do not

remove lid from range, as this will be likely to make the jam burn.

To prevent scorching while cooking, jams require almost constant

stirring, and every house-keeper should be provided with c, small

paddle with handle at right angles with the blade (similar to an

apple-butter "stirrer," only smaller), to be used in making jams and

JAMS A^'D JELLIES. 431

marmalades. Jams are usually made from the more juicy berries, such as blackberries, currants, raspberries, strawberries, etc. ; marma- lades from the firmer fruits, such as pine-apples, peaches and apri- cots. Both require the closest attention, as the slightest degree of burning ruins the flavor. They must be boiled sufficiently, and have plenty of sugar to keep well. To tell when any jam or mar- malade is sufficiently cooked, take out some on a plate and let it cool. If no juice or moisture gathers about it, and it looks dry and glistening, it is done thoroughly. Pour in small cans, jars or glasses, let cool, and either seal as canned fruit, or secure like jelly, by first pressing paper, cut to fit glasses, dipped in alcohol or brandy, down close on fruit, and then putting on the tin covers ; or if one has not covers, larger papers, brushed on the inside with white of egg, with the edges turned down over the outside of the glasses. Keep in a cool, dry, dark place. Examine every two or three weeks for the first two months, and if there are any signs of mold or fermentation the jam must be boiled over again. When jelly glasses or glass cans are used for either jams or jellies, as a precaution against breaking when the hot mixture is poured in, prepare the cans or glasses as directed in last method given on page 146 of Canning Fruits. It has recently been found that cotton is one of the best coverings for any preparation of fruit, as neither light, air nor mois- ture easily penetrates it. Make a covering of the cotton for the top of jelly and jam glasses and tie down over the tin covers or papers. Some housekeepers have excellent success in keeping fruit by pour- ing over tops of cans clarifi

Apple Jam. — Peel, core and cut apples in thin slices and put in preserving kettle with three-quarters pound white sugar to every pound fruit ; add a few cloves, a small piece ginger and a thin rind of lemon (tied in piece of muslin), stir with a wooden spoon over ({uick fire half an hour, when it will be ready to can or put into glasses.

Apricot Jam. — Pare as thinly as possible (by immersion is best) and halve three pounds sound, ripe apricots, and take out stones ; place in deep dish, and strew over half their weight of finely sifted sugar ; let stand overnight. Then put them with syrup that

432 JAM? AND JELLTE!«.

will have oozed from them in preserving-kettle, add a few kernels blanched and sliced, and boil very gently half an hour, stirring con- stantly. Put into glasses or cans and cover closely. Or the fruit may be simply stewed tender, and passed through a colander, add- ing sugar, pint for pint ; boil until clear, and put up as above.

BlacTiherry Jam. — Measure or weigh and put fresh ripe berries into preserving-kettle, crush to a ])ulp with potato masher, and boil fifteen or twenty minutes, or until about half the juice has boiled away, skimming often ; add three-fourths pound sugar to each pound fruit and finish as directed. Currant and all Berry Jams made same way.

Carrot Jam. — Select young carrots, wash and scrape clean, cut in round pieces, put over fire with water to cover and simmer until perfectly soft; then press through puree seive, weigh, and for every pound allow pound sugar, grated rind of a lemon, strained juice of two, and six chopjjcd bitter almonds ; put pulp over the fire with sugar and boil five minutes, then add other ingredients and as soon as these are well mixed put up in self-sealing cans. This is an imi- tation of Apricot Preserves, for which it is a very good substitute, but must be put up in thoroughly tight cans, according to directions for Canning Fruits, or it will not keep.

Cherry Jam. — Stem and wash cherries and boil till soft in very little water ; put through colander to remove stones, then return to fire, sweeten to taste, boil thick as other jams and put up same. To make a very nice jam, take six pounds cherries weighed before stoning, stone and boil in their juice until nearly dry ; then add four pounds sugar and pint currant juice and boil all together until it jellies, which will be in from twenty minutes to half an hour ; skim jam well, keep it well stirred, and a few minutes before done, crack some of the stones and add the kernels j these impart a very deli- cious flavor.

Currant Jam. — Pick from stems and wash thoroughly with the hands, put in preserving-kettle and boil fifteen or twenty minutes, stirring often, and skimming off all scum; then add sugar in pro- portions given and finish and put up as directed in preface. The a<lditii)n of one pt)und raisins to each gallon currant jam converts this into very fine French Jam.

Damson Jam. — Stone the damsons, weigh, and to every pound allow three-fourths pound sugar. Put fruit and sugar over the fire, keep stirring gently until sugar is dissolved, and carefully remove scuip. Boil about an hour from the time it commences to simmer all over alike ; it must be well stirred all the time, or it will be liable to burn and stick to the pan. When the jam looks firm, and the juice appears like jelly, it is done.

JAMS AND JELLIES. 43c

Gooseberry Jam. — Stew nice ripe berries in a little water, press through a coarse sieve, return to the kettle and add three-fourths pound sugar to each pound pulped gooseberry ; boil three-quarters of an hour, stirring constantly; pour in jars or bowls, and cover as directed in preface. Some use an equal weight of fruit and sugar. If one prefers to keep the berries whole, put the sugar into kettle and add water enough to melt it ; drop the fruit into the hot syrup and cook until the syrup begins to thicken around the berries. Do not stir but shake the kettle gently occasionally to keep the fruit from burning, and cook until a little jellies when cooled in a saucer. Put up as previously directed. Blackherry Jam is made same way. To make Gooseberry Jam with Currant Juice select the rough red gooseberries, if possible, stem and weigh them and allow a half pint currant juice and five pounds sugar to six pounds fruit; put goose- berries and currant juice over the fire and heat until fruit begins to break, then add the sugar and keep simmering until the mixture be- comes firm or jellies. Skim carefully, and keep stirring that it may not burn.

Grape Jam. — Stem ripe grapes and slip off skins ; put pulp in kettle with cup water and boil until seeds separate ; strain, allow one pound sugar to one pint pulp, put all together in kettle with half the skins, boil until skins are tender, strain and put in glasses. Or simply stew the grapes in a little water, and press through a col- ander or coarse sieve, add sugar in proportion of three-quarters pound to a pound fruit, and finish as directed. Plumi Jam, made same way, adding a little water to plums to assist in straining.

Green-gage Jam. — To every pound fruit, weighed before ston- ing, allow three-fourths pound sugar. Halve the green-gages, take out stones, and put fruit in preserving kettle; bring to a boil, then add sugar, and keep stirring over a gentle fire till melted ; remove scum as it rises, and just before jam is done add half the blanched kernels and boil rapidly five minutes.

Peach Jam. — Peel the peaches thinly with a silver knife, or if not too ripe by immersing in hot water, remove stones and weigh, allowing one-third their weight of sugar. Put in preserving kettle with sugar strewn in, set over fire, bring gradually to a boil and boil gently and steadily two hours, skimming as often as scum rises and stirring occasionally — constantly toward the last to prevent burning. Very ripe peaches, or the sound portion of those partly decayed may be used for jam. Some prefer rather more sugar, and stew the peaches until soft, then put them through a sieve or colander before adding sugar.

Pie-plant Jam. — Cut in pieces about one inch in length ; to pound pie-plant, add a pound sugar : cut it up in the afternoon be- fore it is to be cooked ; scatter the sugar over it and let stand

434 jams: Axn .tellie?

overnight ; in the morning drain off the syrup and boil till it thick- ens ; then add the pie-plantand boil fifteen minutes, or till it is done. Or to every pound pie-plant allow a pound sugar and rind and juice of half a lemon ; wipe pie-plant dry, cut in small pieces and put over fire with the sugar ; mince the lemon jieel very fine ; add it and the juice to the otlier ingredients and keep well stirred; if very young, boil one hour, if old two hours. It will keep good for years. Omit the lemon and it is called Pie-plant Batter. For Pie-plant and Orange Jam., peel six oranges ; remove as much white pith as possible, divide them, and take out seeds ; slice the pulp in preserving kettle, add rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small. Peel one quart pie-plant, cut in thin pieces, add to the oranges, and stir all together over gentle fire until jam is done. Remove all scum as it rises, put the jam into l)ots, and, when cold, cover. Should pie-plant be very old, stew it alone for quarter of an hour before other ingredients are added.

Pine-apple Jam. — To one pound grated pine-apple add three- fourths pound sugar and boil ten minutes.

Plum Jain. — "Weigh, then halve and stone the plums, spread on large dishes, s})rinkle sugar over in the proportion of three-fourths pound to pound fruit, and let stand one day. Then simmer gently half an hour and boil rapidly fifteen minutes. Remove scum as fast as it raises and stir constantly. May be flavored nicely by cracking a fcAV stones and adding kernels just before jam is done. The sweet varieties of plums do not require so much sugar.

Quince Jam. — Boil fruit in as little water as possible until soft enough to break easily; pour ofl' all water and rub with spoon until entirely smooth. To each pound quince add ten ounces brown sugar, and boil twenty minutes, stirring often. A more elaborate recipe requires seven pounds quinces, two of sour oranges and nine of sugar ; cut quinces into dice and boil with them in one quart water, Dne-thircl or less of the orange rind; when quinces are tender add oranges and sugar and boil fifteen minutes. If sour oranges cannot be obtained use lemons. If quinces are not acid use less sugar. Very excellent.

Raspherry Jam. — Use small or crushed berries, carefully re- jecting all decayed ones ; prepare as directed, and allow two- thirds their weight in sugar ; crush the berries in preserving kettle with ])otato-masher or Avooden spoon, and beat well and boil fifteen or twenty minutes, add sugar and finish as in general directions. Or add currants in proportion of one-third currants to two-thirds raspl)erries ; or use only the juice of currants, half pint to each quart mashed raspberries, and as a substitute two or three tablespoons currant jelly may be well beaten, thinned with a little water and added as the juice. Another method of making is to crush the ber- ries and sugar together, and let stand two or three hours before cook-