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
- 4 qt. strawberries
- 2 lb. sugar
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
- 4 qt. raspberries
- 2 lb. sugar
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.