Jam Making

Ingredients

• a pint of sugar to a pound of fruit
• pound of fruit

Method

1. 1

   Cook fruit with enough water to prevent sticking.

2. 2

   Mash the fruit as it cooks.

3. 3

   When soft, add sugar, stir, and cook gently for about five minutes.

4. 4

   Test for thickness and pour into jars.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 56. The excerpt below is the record exactly as published.

pound of fruit. Method 2. — Material cooked in the can. This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, rejecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can. More sugar can be used, if so desired. Set the jars in a boiler on a rack, and surround them with warm water, to a height that will not allow the water to boil into the cans. Set the cover on each jar, but do not fasten them. Cover the boiler closely, bring the water to a boil, and allow it to boil for an hour. At the end of this time, test the fruit for tenderness with a fork, pour in more sirup if it is necessary. Remove the jars when the water has cooled sufficiently, and adjust the covers. Cold FRUIT AND ITS PRESERVATION 105 "water is sometimes used at the beginning, but this makes the process longer. This is a good method also for the canning of whole vegetables like peas and asparagus. The cooking of vegetables should con- tinue for at least two hours, and three hours are better for peas and string beans. Apparatus is constructed for this method of canning, but the ordinary boiler answers the purpose. Preserving. A good method for peaches, apricots, and qmnces. Select firm and handsome fruit and prepare it carefully. AUow a pound of sugar to a pound of fruit. (What is the measure of a pound of sugar?) Place enough water in the kettle to cover the fruit, dis- solve the sugar in the water, put the fruit into the kettle, and cook very gently until the fruit becomes a clear color. Rapid boiling spoils the shape of the fruit. Do ndt stir at all, but skim off any scum that rises to the top. When the fruit is done, put it with great care into the jars. If the sirup is thin, boU it down for a short time, and then fill the jar. Close the jar as in canning. This is a difficult process for beginners. ^am maMng, and fruit butter. This is the most economical of the preserving processes and the easiest for the novice. It is nothing more than a fruit sauce, with a larger amount of sugar than usual to assist in its preservation. Soft and somewhat imperfect fruit may be ,used. If in the basket of fruit bought for canning or preserving there are some fully ripe or poorly shaped specimens, these may be used for jam. For jam proper allow a pint <of sugar to a ppund of fruit. Cook the fruit with enough water to prevent its sticking to the kettle, using as little as possible. Mash the fruit by stirring it occasionally as it cooks. When the fruit is soft, add the sugar, stir thoroughly, and cook gently for about five minutes. Test by cooling a spoonful on a saucer. The jam should thicken slightly. When ready, pour it into jelly glasses, or somewhat larger earthen jars — !* jam potfe." Seal, as directed for jelly. The fruit butter is even more like fruit sauce than is the jam, for it is softer than jam, and contains less sugar. A cup or only a half 106 FOODS AND HOUSEHOLD MANAGEMENT cup of sugar to the pound of fruit is enough. Proceed exactly as in jam-making

Cook this with the app: pantry check, scaling, and the assistant.