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Jam, General Observations On

In making jams or preserves, care must be taken first of all that the fruit is gathered on a dry day, and when the morning sun is on the garden. If gathered in damp or foggy weather the jam will certainly become mouldy, and consequently will not be worth the trouble and expense of boiling. The fruit should be free from dust, and any that is unsound should be cast aside. It should be boiled as soon as possible after it is gathered. The best quality of sugar, either white or brown, will be found the cheapest in the end. White sugar should be shining and close in appearance: brown sugar bright and gravelly. The inferior sugars throw up so much scum in boiling that no saving is really effected. The quantity of sugar required depends upon the nature of the fruit, and particulars regarding this will be given with each recipe. As there is no economy in using inferior sugar, there is also no economy in using too little sugar. The only result of endeavouring to save in this way is that the jam has to be boiled so much the longer, and thus the quantity is reduced; to say nothing of the expenditure of fuel. If, on the contrary, too much sugar is used, the flavour of the fruit will be lost. 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 fruits which are most suitable to be preserved whole in syrup are apricots, apples, cherries, greengages, peaches, nectarines, plums, and pears. The recipe for each will be found in this work in its proper place. Sugar should never be reduced to powder before it is added to the fruit, or it will give the jam a turbid appearance. The scum should be carefully removed as it rises. In order to prevent waste it may be strained through fine muslin, and the clear part which runs through returned to the preserving-pan.

Wooden spoons should be used for stirring jam. Iron, tin, or pewter ones will spoil the colour.

An enamelled saucepan is the best for making jam. If a brass preserving-pan is used, it should be scrupulously clean, bright, and dry. The pan should be raised a few inches above the fire. If placed flat on it the fruit will be in danger of burning. The flavour and colour will be best preserved if the fruit is boiled rapidly. It should be watched constantly and stirred frequently during the process of boiling.

Home-made jam, when properly prepared and well preserved, is incomparably superior to that which is offered for sale.

A list of recipes for preparing a great variety of jams will be found under that heading in the classified index at end of volume.