Cassell's dictionary of cookery

that the jam has to be boiled so much the longer, and thus the quantity is reduced; to say nothing of the expenditure of fuel. Raspberries require the least amount of sugar, and plums the largest. in making common jams, the fruit should be well boiled before the sugar is added, and care should be taken that it is not so much thickened that the sugar will not easily dissolve. The fruits which are most suitable to be preserved whole in syrup are apricots, apples, cherries, greengages, peaches, nectarines, plums, and pears. The recipe for each will be found in this work in its proper place. Sugar should never be reduced to powder before it is added to the fruit, or it will give the jam a turbid appearance. The scum should be carefully removed as it rises. In order to prevent waste it may be strained through fine muslin, and the clear part which runs through may be returned to the preserving-pan. Wooden spoons should be used for stirring jam. Iron, tin, or pewter ones will spoil the colour. An enamelled saucepan is the best for making jam. If a brass preserving-pan is used, it should be scrupulously clean, bright, and dry. The pan should be raised a few inches above the fire. If placed flat on it the fruit will be in danger of burning. The flavour and colour will be best preserved if the fruit is boiled rapidly. It should be watched constantly and stirred frequently during the process of boiling. Home-made jam, when properly prepared and well preserved, is incomparably superior to that which is offered for sale, and ought not to cost more than half the price. Jams. — Recipes for preparing the following jams will be found under their respective headings:— Apple Gooseberry, White Apricot or Yellow Apricot, Green Greengage Barberry Lemon and Rhubarb Blackberry Magnum Bonum Black Currant Mixed Fruits Carrot (Imitation Mogul Plums Apricot) Peach Cherry Plum Currant, Black Raspberry Currant, Red and Raspberry and Cur- White RANT Damson Rhubarb Gooseberry, Green Rhubarb and Orange Gooseberry, Red Strawberry. Jam, Imitation. — Cut off the yellow rind from a large fresh lemon, being careful not to take any of the white. Mince it as finely as possible, and put it with half a pint of the best treacle, the strained juice of the lemon, and a well-beaten egg into a saucepan, and boil gently for a few minutes, stirring all the time. \Vhen cold it is ready for use, and may be employed instead of jam for roly-poly puddings. If put into a jar, and the air excluded, it will remain good for some time. Probable cost, 4d. Sufficient for a pudding large enough for six or eight persons. Jam, Mixed, for Nursery Use.— Take equal weights of any fruit that is in season, such as gooseberries, red or black currants, raspberries, or cherries. Boil them gently for half an hour, then weigh the fruit, and put half a pound of sugar to everj' pound of pulp and boU twenty minutes longer. When cherries JAM ( .a: ) JAM are used they must be boiled twenty minutes ;ilone before the other fruit is added to them. This jam will not keep more than two or three months. Prokible cost, 6d. per pound.