it is all dissolved bring the jam to the boil. (5.) Never boil
jam longer than twenty minutes. If it is boiled too long the
jam will be sticky ; if not sufficiently boiled it will not keep.
When the scum ceases to rise put a few drops of the jam on a
cold plate✪ Jam Making ; watch it for a minute, and if it sets and does not
flow freely the jam is done. (6.) Warm the jam pots before
you pour the hot jam into them, or they may crack. Fill them
to within half an inch of the top, and -wipe off any drops spilt
with a cloth wrung out in hot water. If this is not attended
to there will be great difficulty in scraping off the drops when
the jam has cooled. (7.) When the jam is cold, the day after
it is made, lay a round of thin paper on the top of . it. Old-
fashioned cooks always dipped this paper in brandy, believing
that it preserved the jam. Then take the vegetable parchment
covers sold for tying over jam pots, soak them for a minute or
two in cold water, wipe them, stretch one over each pot, and
tie it round with string. The parchment tightens itself as it
dries, and excludes the air from the jam. When dry, write on
each cover the name of the jam and the date. (8.) Always
keep jam in a cool dry place. Damp makes it mouldy, heat
makes it ferment. Never put one jam pot exactly on the top
of another.
Different fruits require different treatment when made into
jam. For instance, strawberries must be carefully stirred,
raspberries mashed down, and both these fruits, being soft and
juicy, need less boiling than drier kinds. Dry fruits, such as
apples, and watery fruits, such as cherries, should always be
put into a covered jar set in a pan of boiling water, and kept
there till thoroughly softened or cooked. Fruit, except the
very juicy kinds, takes longer to boil than sugar, so that it is
well to cook the fruit partially before adding the sugar.
Over-boiled sugar spoils the texture of jam.
The difference between jams and marmalades is that jam is
the entire fruit bruised and boiled with sugar, and marmalade
is the pulp of the fruit, deprived of seeds or peel. The word
“ marmalade ” is derived from the Portuguese word marmela,
a quince, for marmalade was first made from quinces by
Portuguese nuns.
Rhubarb jam requires the addition of lemon-peel and a
PRESERVES
5ox
little root-ginger. Green tomatoes make excellent jam if
half an ounce of ginger is simmered with each pound of fruit.
Crab-apple jam much improves an apple tart.
If you want to preserve fruit whole, leave it all night in a
dish, with three-quarters of its weight in sugar sprinkled over
it. Take an equal quantity of the same fruit, of inferior size to
the selected specimens, and cook it in a covered jar set in
boiling water. Next day add half a pint of this juice to every
pound of whole fruit, and let it all rest again for twenty-four
hours. Be careful not to mash or break the fruit in pouring
the juice over it. Finally, pour off the syrup from the fruit,
add a quai’ter of a pound of sugar for every half-pint of juice,
and let if boil. When it boils, put in the fruit vei’y carefully.
Boil from fifteen to twenty minutes, stir and skim most carefully
and gently. The fruit ought to be firm and “plumped,” and the
syrup when cold will be rather thick. If fruit is not given time to
marinade in the syrup it will shrivel instead of “ plumping.”
Page 347 · 2 recipe records on this page
Presented as published in 1898. 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
it is all dissolved bring the jam to the boil. (5.) Never boil jam longer than twenty minutes. If it is boiled too long the jam will be sticky ; if not sufficiently boiled it will not keep. When the scum ceases to rise put a few drops of the jam on a cold plate ; watch it for a minute, and if it sets and does not flow freely the jam is done. (6.) Warm the jam pots before you pour the hot jam into them, or they may crack. Fill them to within half an inch of the top, and wipe off any drops spilt with a cloth wrung out in hot water. If this is not attended to there will be great difficulty in scraping off the drops when the jam has cooled. (7.) When the jam is cold, the day after it is made, lay a round of thin paper on the top of . it. Old-fashioned cooks always dipped this paper in brandy, believing that it preserved the jam. Then take the vegetable parchment covers sold for tying over jam pots, soak them for a minute or two in cold water, wipe them, stretch one over each pot, and tie it round with string. The parchment tightens itself as it dries, and excludes the air from the jam. When dry, write on each cover the name of the jam and the date. (8.) Always keep jam in a cool dry place. Damp makes it mouldy, heat makes it ferment. Never put one jam pot exactly on the top of another.
Different fruits require different treatment when made into jam. For instance, strawberries must be carefully stirred, raspberries mashed down, and both these fruits, being soft and juicy, need less boiling than drier kinds. Dry fruits, such as apples, and watery fruits, such as cherries, should always be put into a covered jar set in a pan of boiling water, and kept there till thoroughly softened or cooked. Fruit, except the very juicy kinds, takes longer to boil than sugar, so that it is well to cook the fruit partially before adding the sugar. Over-boiled sugar spoils the texture of jam.
The difference between jams and marmalades is that jam is the entire fruit bruised and boiled with sugar, and marmalade is the pulp of the fruit, deprived of seeds or peel. The word “ marmalade ” is derived from the Portuguese word marmela, a quince, for marmalade was first made from quinces by Portuguese nuns.
Rhubarb jam requires the addition of lemon-peel and a
5ox
little root-ginger. Green tomatoes make excellent jam if half an ounce of ginger is simmered with each pound of fruit. Crab-apple jam much improves an apple tart.
If you want to preserve fruit whole, leave it all night in a dish, with three-quarters of its weight in sugar sprinkled over it. Take an equal quantity of the same fruit, of inferior size to the selected specimens, and cook it in a covered jar set in boiling water. Next day add half a pint of this juice to every pound of whole fruit, and let it all rest again for twenty-four hours. Be careful not to mash or break the fruit in pouring the juice over it. Finally, pour off the syrup from the fruit, add a quarter of a pound of sugar for every half-pint of juice, and let if boil. When it boils, put in the fruit very carefully. Boil from fifteen to twenty minutes, stir and skim most carefully and gently. The fruit ought to be firm and “plumped,” and the syrup when cold will be rather thick. If fruit is not given time to marinade in the syrup it will shrivel instead of “ plumping.”
Records on this page
Fruit JelliesJam Making