Preserves or Jams

Ingredients

• Use % Ib. to 1 lb. of sugar to each pound of fruit
• each pound of fruit

Method

1. 1

   Put a layer of fruit at the bottom of a preserving pan, slightly crush, add a layer of sugar, continue until pan is half full.

2. 2

   Gradually heat sugar and fruit, stir constantly, bring to the boil, and boil steadily for forty-five minutes.

3. 3

   Remove all scum as it rises.

4. 4

   Put into jars, cover with new white paper dipped in brandy or alcohol, then put over it a paper dipped in white of egg.

5. 5

   Make air-tight.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 63. The excerpt below is the record exactly as published.

PRESERVES OR JAMS Preserves are richer than canned fruit. A small quantity only is eaten at one time. Preserves are made by cooking prepared fruit with sugar only. Use % Ib. to 1 lb. of sugar to each pound of fruit

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