Mr. E. Skuse, who may be considered one of the most
experienced Jam-makers in the world, mentions the follow-
ing improvements upon the old-fashioned manner of
covering the pots after filling. He writes, “Jam, jelly,
or marmalade, if properly boiled with its due proportion
of sugar, will keep good for years, in either glass, china,
or earthenware vessels, without the aid of vinegar, brandy,
or spirits of any kind. The old style of dipping the
paper, for covering over the preserves, in spirits is simply
useless, and therefore a needless expense; if the Jam is
required for keeping any length of time, the surface,
when set, may be slightly oiled with the best olive or
salad-oil, which will prevent any incrustation forming on
the top. It is not necessary when covering to make them
air-tight, as they will keep just as well without any
covering at all, and the only benefit in covering is to keep
the dust from the contents.” He further observes, “It is an
exploded fallacy to suppose that Jam made from wet fruit
will not keep, although dry fruit is always preferable.”
Upon the subject of “Cheap Jams” Mr. Skuse makes
some very appropriate remarks. He informs us that
beginners in Jam-making, especially for wholesale pur-
poses, are under the impression that there is something
used by the trade besides fruit and sugar to increase the
bulk and cheapen the product. “ Many of them commence
a series of experiments with turnips, vegetable marrows,
cornflour, ground rice, Irish moss,” &c., but as far as he
has been able to learn, the result of such conglomeration
has been a complete failure. His experience goes to prove
that a mixture of vegetables and fruit ferments readily,
and where farinaceous matter has been used the Jam
becomes dry and sour. “ Although opposed,” he con-
tinues, “ to the introduction of any foreign matter into
the Jam-pan, I do not advocate that what may be termed
our fine Jams, such as raspberry, black-currant, straw-
berry, &c., should be made from the fruit and sugar
only, as I am of opinion that these Jams are not only
cheapened, but improved by the addition of apples.”
These are added in the form of apple- jelly, so that the
apple is not conspicuous, and the proportion of apple-
jelly to other fruit should not exceed one-half.
Receipts for making and using special Jams will be
found under their various headings. The following are
suitable for any kind :
Jam Dumpling. — Trim off the skin and discoloured parts
from lib. of beef-suet, chop it as finely as possible, and
mix with lib. of flour. Dissolve I teaspoonful of bicarbonate
of soda and 1 saltspoonful of salt in 1 breakfast-cupful of
milk, stir it into the flour until quite smooth, then mix in
thoroughly 1 breakfast-cupful of any kind of Jam✪ Jam Dumpling. Dip a
pudding-cloth in boiling water, wring it out, spread it over
a bowl, dredge with flour, and pour the pudding mixture
into it. Tie the cloth round with twine, plunge it into a
saucepan of boiling water, and boil for two hours. When
cooked, turn the dumpling out on to a hot dish, dust over
with caster sugar, and serve.
Page 147 · 1 recipe record on this page
Presented as published in 1892. 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
Mr. E. Skuse, who may be considered one of the most experienced Jam-makers in the world, mentions the following improvements upon the old-fashioned manner of covering the pots after filling. He writes, “Jam, jelly, or marmalade, if properly boiled with its due proportion of sugar, will keep good for years, in either glass, china, or earthenware vessels, without the aid of vinegar, brandy, or spirits of any kind. The old style of dipping the paper, for covering over the preserves, in spirits is simply useless, and therefore a needless expense; if the Jam is required for keeping any length of time, the surface, when set, may be slightly oiled with the best olive or salad-oil, which will prevent any incrustation forming on the top. It is not necessary when covering to make them air-tight, as they will keep just as well without any covering at all, and the only benefit in covering is to keep the dust from the contents.” He further observes, “It is an exploded fallacy to suppose that Jam made from wet fruit will not keep, although dry fruit is always preferable.” Upon the subject of “Cheap Jams” Mr. Skuse makes some very appropriate remarks. He informs us that beginners in Jam-making, especially for wholesale purposes, are under the impression that there is something used by the trade besides fruit and sugar to increase the bulk and cheapen the product. “ Many of them commence a series of experiments with turnips, vegetable marrows, cornflour, ground rice, Irish moss,” &c., but as far as he has been able to learn, the result of such conglomeration has been a complete failure. His experience goes to prove that a mixture of vegetables and fruit ferments readily, and where farinaceous matter has been used the Jam becomes dry and sour. “ Although opposed,” he continues, “ to the introduction of any foreign matter into the Jam-pan, I do not advocate that what may be termed our fine Jams, such as raspberry, black-currant, strawberry, &c., should be made from the fruit and sugar only, as I am of opinion that these Jams are not only cheapened, but improved by the addition of apples.” These are added in the form of apple- jelly, so that the apple is not conspicuous, and the proportion of applejelly to other fruit should not exceed one-half.
Receipts for making and using special Jams will be found under their various headings. The following are suitable for any kind :
Jam Dumpling. — Trim off the skin and discoloured parts from lib. of beef-suet, chop it as finely as possible, and mix with lib. of flour. Dissolve I teaspoonful of bicarbonate of soda and 1 saltspoonful of salt in 1 breakfast-cupful of milk, stir it into the flour until quite smooth, then mix in thoroughly 1 breakfast-cupful of any kind of Jam. Dip a pudding-cloth in boiling water, wring it out, spread it over a bowl, dredge with flour, and pour the pudding mixture into it. Tie the cloth round with twine, plunge it into a saucepan of boiling water, and boil for two hours. When cooked, turn the dumpling out on to a hot dish, dust over with caster sugar, and serve.
Records on this page
Jam Dumpling