JAMKHANDI, a native state of India, in the Deccan division of Bombay, ranking as one of the southern Mahratta Jagirs. Area, 524 sq. m. Pop. (1901), 105,357; estimated revenue, £37,000; tribute, £1300. The chief is a Brahman of the Patwardhan family. Cotton, wheat and millet are produced, and cotton and silk cloth are manufactured, though not exported. The town of Jamkhandi, the capital, is situated 68 m. E. of Kolhapur. Pop. (1901), 13,029.
JAMMU, or Jummoo, the capital of the state of Jammu and Kashmir in Northern India, on the river Tavi (Ta-wi), a tributary of the Chenab. Pop. (1901), 36,130. The town and palace stand upon the right bank of the river; the fort overhangs the left bank at an elevation of 150 ft. above the stream. The lofty whitened walls of the palace and citadel present a striking appearance from the surrounding country. Extensive pleasure grounds and ruins of great size attest the former prosperity of the city when it was the seat of a Rajput dynasty whose dominions extended into the plains and included the modern district of Sialkot. It was afterwards conquered by the Sikhs, and formed part of Ranjit Singh’s dominions. After his death it was acquired by Gulab Singh as the nucleus of his dominions, to which the British added Kashmir in 1846. It is connected with Sialkot in the Punjab by a railway 16 m. long. In 1898 the town was devastated by a fire, which destroyed most of the public offices.
The state of Jammu proper, as opposed to Kashmir, consists of a submontane tract, forming the upper basin of the Chenab. Pop. (1901), 1,521,307, showing an increase of 5% in the decade. A land settlement has recently been introduced under British supervision.
JAMNIA (Ἰαμνία or Ἰαμνεία), the Greek form of the Hebrew name Jabneel—i.e. “God causeth to build” (Josh. xv. 11)—or Jabneh (2 Chron. xxvi. 6), the modern Arabic Yebna, a town of Palestine, on the border between Dan and Judah, situated 13 m. S. of Jaffa, and 4 m. E. of the seashore. The modern village stands on an isolated sandy hillock, surrounded by gardens with olives to the north and sand-dunes to the west. It contains a small crusaders’ church, now a mosque. Jamnia belonged to the Philistines, and Uzziah of Judah is said to have taken it (2 Chron. xxvi. 6). In Maccabean times Joseph and Azarias attacked it unsuccessfully (1 Macc. v. 55-62; 2 Macc. xii. 8 seq. is untrustworthy). Alexander Jannaeus subdued it, and under Pompey it became Roman. It changed hands several times, is mentioned by Strabo (xvi. 2) as being once very populous, and in the Jewish war was taken by Vespasian. The population was mainly Jewish (Philo, Leg. ad Gaium, § 30), and the town is principally famous as having been the seat of the Sanhedrin and the religious centre of Judaism from A.D. 70 to 135. It sent a bishop to Nicaea in 325. In 1144 a crusaders’ fortress was built on the hill, which is often mentioned under the name Ibelin. There was also a Jabneel in Lower Galilee (Josh. xix. 33), called later Caphar Yama, the present village Yemma, 8 m. S. of Tiberias; and another fortress in Upper Galilee was named Jamnia (Josephus, Vita, 37). Attempts have been made to unify these two Galilean sites, but without success.
JAMRUD, a fort and cantonment in India, just beyond the border of Peshawar district, North-West Frontier Province, situated at the mouth of the Khyber Pass, 10½ m. W. of Peshawar city, with which it is connected by a branch railway. It was occupied by Hari Singh, Ranjit Singh’s commander in 1836; but in April 1837 Dost Mahommed sent a body of Afghans to attack it. The Sikhs gained a doubtful victory, with the loss of their general. During the military operations of 1878-79 Jamrud became a place of considerable importance as the frontier outpost on British territory towards Afghanistan, and it was also the base of operations for a portion of the Tirah campaign in 1897-1898. It is the headquarters of the Khyber Rifles, and the collecting station for the Khyber tolls. Pop. (1901), 1848.
JAMS AND JELLIES. In the article [Food Preservation] it is pointed out that concentrated sugar solution inhibits the growth of organisms and has, therefore, a preservative action. The preparation of jams and jellies is based upon that fact. All fresh and succulent fruit contains a large percentage of water, amounting to at least four-fifths of the whole, and a comparatively small proportion of sugar, not exceeding as a rule from 10 to 15%. Such fruit is naturally liable to decomposition unless the greater proportion of the water is removed or the percentage of sugar is greatly increased. The jams and jellies of commerce are fruit preserves containing so much added sugar that the total amount of sugar forms about two-thirds of the weight of the articles. All ordinary edible fruit can be and is made into jam. The fruit is sometimes pulped and stoned, sometimes used whole and unbroken; oranges are sliced or shredded. For the preparation of jellies only certain fruit is suitable, namely such as contains a peculiar material which on boiling becomes dissolved and on cooling solidifies with the formation of a gelatinous mass. This material, often called pectin, occurs mainly in comparatively acid fruit like gooseberries, currants and apples, and is almost absent from strawberries and raspberries. It is chemically a member of the group of carbohydrates, is closely allied with vegetable gums abundantly formed by certain sea-weeds and mosses (agar-agar and Iceland moss), and is probably a mixture of various pentoses. Pentoses are devoid of food-value, but, like animal gelatine, with which they are in no way related, can form vehicles for food material. Some degree of gelatinization is aimed at also in jams; hence to such fruits as have no gelatinizing power an addition of apple or gooseberry juice, or even of Iceland moss or agar-agar, is made. Animal gelatin is very rarely used.