B. Jams. — Jams are made from whole fruits, crushed to a homo-
genous mass and concentrated to a desired thickness. Small fruits,
such as berries, are used and the seeds and skins retained. Cook
the fruit with a small amount of water until soft and crush to a
smooth mass. Very soft fruits may be crushed without the cooking.
Weigh, add sweetening, using proportions given in 5, and cook to
the desired thickness. Can in sterilized jars or process 20 minutes
by the can-cooked method.
C. Butters. — Butters are similar to jams except that they are
made of the fleshy part of larger fruits, cooked to a thick, smooth
mass. Spices are usually added✪ Butters. Cook the fruit with a small
amount of water until reduced to a pulp. Strain through a colander
to remove lumps. Weigli, add a sweetening and spices and concen-
trate to desired thickness. Can in sterilized jars or process as
directed for jams.
D. Marmalades contain both fleshy part and the skin or rind of
the fruits, onl}' the seeds being removed. They are usually made of
fruits containing a large amount of pectin, either used alone or
combined with other fruits. Oranges, lemons and grapefruit are-
frequently combined with other fruits. Vegetable marmalades may
be made by using rhubarb or carrot in combination with fruit.
Divide the fruit into small pieces of uniform size. Weigh. Make
a sirup of the sweetener and a small amount of water, add the fruit
and cook until the fruit is clear and the sirup is of a jellylike con-
sistency. Can in sterilized jars, or process as directed for jam, or
pour into sterilized glasses and cover with melted paraffin.
E. Fruit leathers may be made from butter or marmalade; s])read
in a thin layer on an oiled platter and dried in the sun or by artificial
heat. Cut into squares or roll and slice and use as a confection.
182 USE AND PREPARATION OF FOOD.
METHOD or DEVELOPING LABOKATOIJY WORK.
Demonstrate or have made in class preserves, spiced butter sweet-
ened with sorghum or mohisses, vegetable marmalade and fruit
leather, made from seasonable fruits. Call attention to the effect on
the shape and texture of the fruit when the sweetening is added in
the beginning, as in preserves and marmalade, or after the fruit is
cooked tender, as in jam or butter. Have the student calculate the
cost of the product made and compare with the cost of jelly and of
canned fruit, so that thev' may see the economical way to use a given
amount of fruit.
Suggest that where jelly is made the pulp may be used for spiced
butter or fruit leather. If it is low in flavor, after the removal of
the fruit juice, it may be combined with other fruit with a good
flavor.
An assignment of home work may be made as in Lessons 1 and 2.
Sl'IC'EO APPLE BtTTTEU.
Sweet apple eider, 4 gallons.
Apple sauce (made from peeled and sliced apples, cooked and run tlirout^U
a colander), 4 gallons.
Boil the cider until it is reduced to one-half the amount. Add the ai>i)le
sauce and cook slowly until thick (4 to G hours), stirring constantly to avoid
scorching. When nearly done, add 1 pound sugar, * teaspoonful groun«fl cloves,
-} teaspoonful allspice, and 1 teasi)oonful ground cinnamon for each gallon
of apple butter✪ Spiced Apple Butter. Seal in sterilized jars or sterilize by the can-coolied method
Page 119 · 2 recipe records on this page
Presented as published in 1919. 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
B. Jams. — Jams are made from whole fruits, crushed to a homogenous mass and concentrated to a desired thickness. Small fruits, such as berries, are used and the seeds and skins retained. Cook the fruit with a small amount of water until soft and crush to a smooth mass. Very soft fruits may be crushed without the cooking. Weigh, add sweetening, using proportions given in 5, and cook to the desired thickness. Can in sterilized jars or process 20 minutes by the can-cooked method.
C. Butters. — Butters are similar to jams except that they are made of the fleshy part of larger fruits, cooked to a thick, smooth mass. Spices are usually added. Cook the fruit with a small amount of water until reduced to a pulp. Strain through a colander to remove lumps. Weigli, add a sweetening and spices and concentrate to desired thickness. Can in sterilized jars or process as directed for jams.
D. Marmalades contain both fleshy part and the skin or rind of the fruits, onl}' the seeds being removed. They are usually made of fruits containing a large amount of pectin, either used alone or combined with other fruits. Oranges, lemons and grapefruit are frequently combined with other fruits. Vegetable marmalades may be made by using rhubarb or carrot in combination with fruit. Divide the fruit into small pieces of uniform size. Weigh. Make a sirup of the sweetener and a small amount of water, add the fruit and cook until the fruit is clear and the sirup is of a jellylike consistency. Can in sterilized jars, or process as directed for jam, or pour into sterilized glasses and cover with melted paraffin.
E. Fruit leathers may be made from butter or marmalade; spread in a thin layer on an oiled platter and dried in the sun or by artificial heat. Cut into squares or roll and slice and use as a confection.
Demonstrate or have made in class preserves, spiced butter sweetened with sorghum or mohisses, vegetable marmalade and fruit leather, made from seasonable fruits. Call attention to the effect on the shape and texture of the fruit when the sweetening is added in the beginning, as in preserves and marmalade, or after the fruit is cooked tender, as in jam or butter. Have the student calculate the cost of the product made and compare with the cost of jelly and of canned fruit, so that they may see the economical way to use a given amount of fruit.
Suggest that where jelly is made the pulp may be used for spiced butter or fruit leather. If it is low in flavor, after the removal of the fruit juice, it may be combined with other fruit with a good flavor.
An assignment of home work may be made as in Lessons 1 and 2.
SPICED APPLE BUTTER.
Sweet apple eider, 4 gallons.
Apple sauce (made from peeled and sliced apples, cooked and run through a colander), 4 gallons.
Boil the cider until it is reduced to one-half the amount. Add the apple sauce and cook slowly until thick (4 to G hours), stirring constantly to avoid scorching. When nearly done, add 1 pound sugar, * teaspoonful ground cloves, -} teaspoonful allspice, and 1 teasi)oonful ground cinnamon for each gallon of apple butter. Seal in sterilized jars or sterilize by the can-coolied method
Records on this page
ButtersSpiced Apple Butter