The sugar used for preserving should be of the
finest quality — pure cane sugar is the best — and
in a crushed or granulated form, not powdered.
An inferior quality of sugar will be found more
expensive in the end, as there will not only be
more waste in the form of scum, but the jam will
neither have such a good colour nor will it keep so
long. The quantity of sugar will vary somewhat
according to the nature of the fruit used, the usual
proportion being from f lb. to 1 lb. to each pound
of fruit, or fruit juice, as the case may be. If too
little sugar is used, the jam will not keep, and, if
too much, it will candy, and the flavour of the fruit
will be spoilt.
It is possible, but not easy, to make jam without
a proper preserving pan ; an iron one would dis-
colour the jam, while a tin one is so thin that
the jam would be almost sure to burn. Copper,
brass, and aluminium pans are the best for the
Preserving Pan and Spoon
purpose. Enamelled iron preserving pans are
also sold, and are less expensive, but jam made in
them is much more likely to burn unless it has
almost constant attention. If much preserving is
to be done at home, it will be found a wise invest-
ment to buy a thoroughly good preserving pan and
to keep it for this purpose only. The greatest care
must be taken to keep the pan in good condition,
and it must always be scrupulously clean and dry
before the fruit is put into it.
For stirring jam use a wooden or silver spoon,
never an iron one, as this latter would destroy the
flavour of the fruit.
During the time the fruit and sugar are being
boiled together, they must be stirred carefully and
almost constantly. Be careful, too, that the pan
is raised a little above the fire, or it will he liable to
burn. On the hot plate of a close range is really
the best place for cooking jam, or, if on a gas stove,
raise the pan a little above the gas jet, or place an
asbestos mat under it.
The skimming should not be commenced too
early in the process, it is only a froth which rises
at first ; the scum itself is very thick and muddy
looking.
The time for cooking the jam will depend very
much upon the method employed, the kind of fruit
used, and the rate of boiling. As a matter of fact
it does not do to lay down any hard and fast rule as
to time. Experience will be found the best guide,
as, not only will the time vary according as to
whether the fruit is quickly or slowly boiled, but
the same kinds of fruit will be found to differ,
some being more watery than others, and the more
watery the fruit the longer the boiling required.
If boiled too short a time, the jam will neither set
firmly, nor will it keep well ; on the other hand,
if too much boiled, the jam will be sticky and the
flavour of the fruit will be spoilt.
The Jelly Bag or Cloth
Page 750
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The sugar used for preserving should be of the finest quality — pure cane sugar is the best — and in a crushed or granulated form, not powdered. An inferior quality of sugar will be found more expensive in the end, as there will not only be more waste in the form of scum, but the jam will neither have such a good colour nor will it keep so long. The quantity of sugar will vary somewhat according to the nature of the fruit used, the usual proportion being from f lb. to 1 lb. to each pound of fruit, or fruit juice, as the case may be. If too little sugar is used, the jam will not keep, and, if too much, it will candy, and the flavour of the fruit will be spoilt.
It is possible, but not easy, to make jam without a proper preserving pan ; an iron one would discolour the jam, while a tin one is so thin that the jam would be almost sure to burn. Copper, brass, and aluminium pans are the best for the
Preserving Pan and Spoon
purpose. Enamelled iron preserving pans are also sold, and are less expensive, but jam made in them is much more likely to burn unless it has almost constant attention. If much preserving is to be done at home, it will be found a wise investment to buy a thoroughly good preserving pan and to keep it for this purpose only. The greatest care must be taken to keep the pan in good condition, and it must always be scrupulously clean and dry before the fruit is put into it.
For stirring jam use a wooden or silver spoon, never an iron one, as this latter would destroy the flavour of the fruit.
During the time the fruit and sugar are being boiled together, they must be stirred carefully and almost constantly. Be careful, too, that the pan is raised a little above the fire, or it will he liable to burn. On the hot plate of a close range is really the best place for cooking jam, or, if on a gas stove, raise the pan a little above the gas jet, or place an asbestos mat under it.
The skimming should not be commenced too early in the process, it is only a froth which rises at first ; the scum itself is very thick and muddy looking.
The time for cooking the jam will depend very much upon the method employed, the kind of fruit
used, and the rate of boiling. As a matter of fact it does not do to lay down any hard and fast rule as to time. Experience will be found the best guide, as, not only will the time vary according as to whether the fruit is quickly or slowly boiled, but the same kinds of fruit will be found to differ, some being more watery than others, and the more watery the fruit the longer the boiling required. If boiled too short a time, the jam will neither set firmly, nor will it keep well ; on the other hand, if too much boiled, the jam will be sticky and the flavour of the fruit will be spoilt.
The Jelly Bag or Cloth