A text-book of cooking

Sugar was mentioned as one of the preservatives used in the preservation of food. (See The Principles of Preserving Food, p. 293.) Sugar in large quantity is unfavorable to germ life and hence is a most effective preservative. Preserves are made by cooking fruit in a thick syrup as in the Method of Canning (a), p. 296. A large quantity of sugar is desirable as far as preservation is concerned ; but for flavor less sugar is usually to be preferred. Only a few fruits are better when preserved with considerable sugar. Fruits best adapted for preserving are strawberries, sour cherries, sour plums, quinces, currants, and raspberries. For preserves, use | to 1 pound of sugar for 1 pound of fruit. The less quantity of sugar should be used for peaches, plums, quinces, currants, and raspberries ; the greater quantity, for strawberries and cherries. Use the quantity of water given in Method of Canning (a), p. 296. Cook and seal as canned fruit. JAMS Jam is made as follows : Clean the fruit. If large fruits are used, pare or peel them and cut into small pieces. If small fruits, — berries or grapes, — are used, mash them. Cook the fruit in as little water as possible. When the fruit is soft, measure it and add the sugar, — use £ to 1 part of sugar to 1 part of cooked fruit. Cook until thick, stirring to prevent burning. Test the thickness by dropping from a spoon. If it falls in heavy drops, the jam is sufficiently cooked. Pour into sterilized jelly glasses. Cover the glasses with clean cloth or paper and set aside to cool and stiffen. Melt paraffin. Pour it (hot) over the cold jam. Allow the paraffin to harden and then cover the glasses with the lids. Wipe the outside of the glasses, label, and store. Fruit that is too soft or too ripe for canning or preserving may be used for making jam. MARMALADES Marmalades are made much as jams. However, usually only the pulp and juices of fruits are used. The fruit is first cooked, and the skins and seeds removed before adding the sugar. In Orange Marmalade, the rind is used. CONSERVES Conserves consist of a combination of two or more fruits. Nuts and other materials are sometimes added. Conserves may be prepared as preserves, i.e. cooking the ingredients with sugar, until thick ; or as jam, i.e. cooking the ingredients until tender, then adding the sugar and cooking until thick. It is thought by some that the latter method produces a finer flavor ; it makes a product less tough and less sticky. In the special recipes for conserves given in this text, the latter method is followed. ORANGE MARMALADE (I) 1 dozen oranges 1 grapefruit 6 lemons Sugar Weigh the fruit, slice it. To each pound of fruit add 1 quart of cold water. Let the mixture stand for 24 hours. -» - ■"-§.*». j? W STERILIZATION WITH MUCH SUGAR 301 Then cook slowly for 2 hours. Weigh the cooked fruit. Add an equal weight of sugar. Cook for 1 hour or until it stiffens. Pour into sterilized jelly glasses, seal, and cover as directed for Jams. (See p. 299.) ORANGE MARMALADE (II) 1 dozen oranges 3 pounds sugar 2 quarts rhubarb Rind of 6 oranges Wash the fruit. Slice the oranges and cut the rhubarb into pieces. (Do not peel the rhubarb.) Cook the oranges and rhubarb for 30 minutes. Add the sugar and cook slowly for 2 hours or until thick. (See Jams, p. 299.) Pour into sterilized glasses. When cool, seal and cover as directed for Jams. STRAWBERRY AND PINEAPPLE CONSERVE Use equal quantities of strawberries and shredded pineapple. Cook the shredded pineapple in the least possible quantity of water. When tender, add the strawberries and cook until they are soft. Measure the fruit and add three fourths as much sugar as fruit. Cook until thick. (See Jams, p. 299.) Pour into sterilized glasses. Seal and cover as directed for Jams. CRANBERRY CONSERVE