4. Fruit cooked in a kettle:
Make a syrup in a fairly deep kettle. Put the prepared fruit into it and cook gently until tender. When the fruit is cooked, lift carefully into hot, sterilized jars, and fill to overflowing with boiling syrup. Seal at once and invert.
Note.—By Methods 1, 2, and 3 the fruit is kept more perfect in shape and loses less flavour than by Method 4. Methods 2 and 4 are best to choose for class practice.
After the lesson in Canning, it may not be wise to take the school time for further practice in the preservation of fruit. When such is the case, the theory of jam and jelly making may be discussed in class for home practice. The notes of these lessons may appear as follows:
JAMS AND PRESERVES
POINTS IN MAKING JAM
1. In this method sugar is the preservative, therefore the amount used must be large.
2. The quantity of sugar used is from three quarters to one pound of sugar to each pound of fruit. Little or no water is used.
3. The natural shape and appearance of the fruit is not kept.
4. The flavour of the fruit is not so natural, on account of the excessive sweetness.