JAMS AND PRESERVES

All fruits for preserving must be gathered in dry weather, but if there is any doubt of that, or to obviate it, bring the fruit to the boil and simmer it for fifteen minutes before adding the sugar. The jam will have a better colour and flavour, as sugar boiled too long destroys the fruity flavour. Pick over the fruit carefully, discarding any bruised or unsound berries. Use the best sugar and have the pan, be it copper, brass, or enamel, scrupulously clean, and never use an iron spoon to stir it.

In boiling most fruit, it is necessary to put a little water in the pan to prevent it burning before the juice is extracted, and very great care must be taken to prevent the pan burning, for if it happens once it is very liable to occur again, and even a singe destroys the colour and flavour of the preserve. Jam should boil quickly, and when done be put in jars in a dry cupboard, and carefully covered.

The following table gives the quantity of sugar to each pound of fruit, and the same rule applies to all, boil till the juice jills when dropped on a plate : —

Apple Jam. — 1 lb. of fruit, £ lb. sugar, the grated rind of 1 lemon, and the juice of 3 lemon.

Apricot Jam. — 1 lb. of fruit to same of sugar.

Blackberry Jam. — £ 11). sugar and h lb. apples to 1 lb. of fruit.

Black Currant Jam. — 1 lb. fruit to 1 lb. sugar and 1 gill water.

Damson Jam. — Equal quantities fruit and sugar.

Green Gooseberry Jam. — Equal quantities of fruit and sugar.

lied Gooseberry Jam. — 1 lb. fruit, £ lb. sugar.

Greengage Jam. — 1 lb. fruit to £ lb. sugar, and when done a little ratifia essence improves it.

Plum Jam. — 1 lb. of fruit to 1 lb. sugar, and ratifia essence when done.

Raspberry Jam. — 1 lb. fruit to 1 gill red currant juice, 1 lb. sugar.

Strawberry Jam. — 1 lb. of fruit to 1} lb. sugar and a little red currant juice.