JAMS

75. JAM is similar to preserves, except that the fruit used is made into a pulp before it is cooked with the sugar or after a part of the cooking is done. As a rule, only whole small fruits are used for jams, but the larger fruits can be utilized for this purpose by being cut fine and made into a pulp. When small fruits are used, part or all of the seeds are sometimes removed, but generally the seeds are allowed to remain if they are not too large. Jam is made thick by long boiling, and when done is usually quite smooth. A precaution, however, that should always be taken is not to cook it too long, for jam is very unappetizing if it is too thick.

Fruit may be purchased purposely for jam, but for the most part, this form of preserve is made of imperfect or very ripe fruits that are not suitable for canning, preserves, and other processes that require almost perfect fruit. If this point is kept in mind, it will be possible, during the canning season, to make into a delicious jam fruit that would otherwise be wasted.

76. STRAWBERRY JAM.--As strawberries have very small seeds, this fruit makes an excellent jam.

STRAWBERRY JAM

Wash and hull the strawberries. Then mash them in a preserving kettle and add the sugar to them. Place over the fire, and boil slowly until the mixture becomes thick, stirring frequently to prevent the jam from sticking to the kettle and scorching. When the jam is cooked to the proper consistency, the juice should test as for jelly. Pour the mixture into hot sterilized glasses, cool, and then seal and label.

77. RASPBERRY JAM.--Both red and black raspberries are much used for jam. Some persons like to remove the seeds from raspberry jam, but as very little pulp remains after the seeds are taken out, this plan is not recommended.

RASPBERRY JAM

Look over the raspberries carefully and then wash. Put them into a preserving kettle with the sugar. Heat to the boiling point, and cook slowly for a few minutes. Then mash the berries to a pulp, and continue to cook until the mixture thickens and the juice tests as for jelly. Pour into hot sterilized jars, cool, seal, and label.

78. GREEN-GAGE JAM.--Green gages make a smooth, tart jam that appeals to most persons. The seeds of the plums are, of course, removed, but the skins are allowed to remain in the jam.

GREEN-GAGE JAM

Wash the plums, cut them in half, and remove the seeds, but not the skins. Dissolve the sugar in the water over the fire, and when it comes to the boiling point, add the plums. Cook slowly until the plums are mushy and the entire mixture is thick. Pour into sterilized glasses, cool, seal, and label. If sweet plums are used, decrease the quantity of sugar.

79. GOOSEBERRY JAM.--When gooseberries are well ripened, they make very good jam. As this fruit is rather tart, considerable sugar must be used if a sweet jam is desired.

GOOSEBERRY JAM

Remove the stems and blossom ends from the gooseberries and wash thoroughly. Add the sugar to the berries in a preserving kettle. Bring to a rapid boil, cook for a few minutes, and then mash the berries to a pulp. Cook until the mixture thickens and tests as for jelly. Pour into hot sterilized glasses, cool, seal, and label.

80. BLACKBERRY JAM.--Probably no jam is so well liked as that made from blackberries. Some varieties of these are large in size and contain considerable pulp in proportion to seeds. These are especially suitable for jam.

BLACKBERRY JAM

Wash the berries thoroughly, and put them over the fire with the water. Bring to the boiling point, and boil slowly for a few minutes. Then mash the berries, add the sugar, and cook the mixture until, when tested, it is of a jelly-like consistency. Pour into hot, sterilized glasses, cool, and label.