These are made with large fruit cut into small pieces, or with
whole small fruits. 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 old rule was equal amounts of fruit and sugar, but acid fruits re-
quire more sugar than those which are sweet. If they burn at all in
cooking the flavor is spoiled; to prevent this close attention is needed
and constant stirring. Jam will not keep well unless sufficiently
boiled, and enough sugar is used, but do not use too much sugar.
As jams and preserves made from stone fruits are apt to ferment,
care should be taken to get rid of the moisture, and only enough
water added in cooking to simply prevent burning.
In the "General Suggestions" previously given we explain about
putting jams into glasses or jars when done. The hardening
of fruit is discussed under "Preserves," but mashing also prevents
hardening.
APPLE JAM — Pare, core and slice the apples; boil them till
soft, add I lb. sugar for 1 lb. fruit✪ Apple Jam, and cook till done. A fine flavor
will be imparted by tying in muslin a little lemon peel, ginger and
cloves and boiling it with the fruit; take it out when the jam is done.
APPLE GINGER. (Imitation of Preserved Ginger).— Boil to a
syrup 3 oz. of ginger, 3 lbs. of sugar, the juice and | the rind of a
lemon and 1^ pints of water; take out the rind and add 3 lbs. of ap-
ples pared, cored, and cut into irregular strips to imitate ginger;
boil 50 or 60 minutes. They should not break and should be soft
and clear; there will be a good supply of syrup. Put in jars when
cold.
BLACKBERRY JAM— Take 5 lbs. of fruit, mash it, and boil
10 minutes; then add 7 lbs. sugar✪ Blackberry Jam, and boil 20 minutes, stirring to
keep from burning. Put into the glasses hot; tie up when cold
JAMS 508
CHERRY JAM. — Before stoning the cherries, weigh them, and
to 1 lb, cherries allow -| lb, sugar✪ Cherry Jam; then stone them and boil until the
juice is nearly evaporated, stirring constantly; then add the sugar
and add also 1 pint of red currant juice for each 6 lbs. of cherries
used, and add also 1 lb. sugar for each pint of currant juice used;
then finish like other jams.
RED CURRANT JAM — Pick over the currants carefully, and
allow I lb. sugar to each pound fruit✪ Red Currant Jam; let them simmer in the farina
boiler until soft; then set aside until next morning, and cook them
gently in a porcelain kettle 25 minutes; then put into glasses.
White Currant and Barberry Jam can be made the same way, but for
barberries allow 1 lb. sugar to 1 lb, berries.
GOOSEBERRY JAM.— Pick the gooseberries just as they begin
to turn; stem, wash and weigh them; to 4 lbs. of fruit add |- teacup
of water, boil until soft, then add 4 lbs sugar, and boil until clear.
The jam will be clear and amber=colored if the fruit is picked at the
right stage, and much nicer if it is not picked until fully ripe.
GRAPE JAM. — Allow f lb, sugar. to 1 lb, grapes; squeeze the.
pulp from the skin; boil the pulp a few minutes and remove the
seeds by passing through a sieve; then add the skins and sugar,
boil until it thickens, and put up like other jam.
Green Grape Jam is made the same way, ✪ Tomato Jam
Page 372 · 7 recipe records on this page
Presented as published in 1902. 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
These are made with large fruit cut into small pieces, or with whole small fruits. 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 old rule was equal amounts of fruit and sugar, but acid fruits require more sugar than those which are sweet. If they burn at all in cooking the flavor is spoiled; to prevent this close attention is needed and constant stirring. Jam will not keep well unless sufficiently boiled, and enough sugar is used, but do not use too much sugar.
As jams and preserves made from stone fruits are apt to ferment, care should be taken to get rid of the moisture, and only enough water added in cooking to simply prevent burning.
In the "General Suggestions" previously given we explain about putting jams into glasses or jars when done. The hardening of fruit is discussed under "Preserves," but mashing also prevents hardening.
APPLE JAM — Pare, core and slice the apples; boil them till soft, add I lb. sugar for 1 lb. fruit, and cook till done. A fine flavor will be imparted by tying in muslin a little lemon peel, ginger and cloves and boiling it with the fruit; take it out when the jam is done.
APPLE GINGER. (Imitation of Preserved Ginger).— Boil to a syrup 3 oz. of ginger, 3 lbs. of sugar, the juice and | the rind of a lemon and 1^ pints of water; take out the rind and add 3 lbs. of apples pared, cored, and cut into irregular strips to imitate ginger; boil 50 or 60 minutes. They should not break and should be soft and clear; there will be a good supply of syrup. Put in jars when cold.
BLACKBERRY JAM— Take 5 lbs. of fruit, mash it, and boil 10 minutes; then add 7 lbs. sugar, and boil 20 minutes, stirring to keep from burning. Put into the glasses hot; tie up when cold
CHERRY JAM. — Before stoning the cherries, weigh them, and to 1 lb, cherries allow -| lb, sugar; then stone them and boil until the juice is nearly evaporated, stirring constantly; then add the sugar and add also 1 pint of red currant juice for each 6 lbs. of cherries used, and add also 1 lb. sugar for each pint of currant juice used; then finish like other jams.
RED CURRANT JAM — Pick over the currants carefully, and allow 1 lb. sugar to each pound fruit; let them simmer in the jam boiler until soft; then set aside until next morning, and cook them gently in a porcelain kettle 25 minutes; then put into glasses.
White Currant and Barberry Jam can be made the same way, but for barberries allow 1 lb. sugar to 1 lb, berries.
GOOSEBERRY JAM.— Pick the gooseberries just as they begin to turn; stem, wash and weigh them; to 4 lbs. of fruit add 1 teacup of water, boil until soft, then add 4 lbs sugar, and boil until clear. The jam will be clear and amber-colored if the fruit is picked at the right stage, and much nicer if it is not picked until fully ripe.
GRAPE JAM. — Allow f lb, sugar. to 1 lb, grapes; squeeze the. pulp from the skin; boil the pulp a few minutes and remove the seeds by passing through a sieve; then add the skins and sugar, boil until it thickens, and put up like other jam.
Green Grape Jam is made the same way,
Records on this page
Apple JamBlackberry JamCherry JamRed Currant JamRed Currant JamTomato JamGrape Jam