JAMS
Home-made jam is not so common now as it was some years back. As a rule, it does not answer from an economical point of view to buy fruit to make jam. On the other hand, those who possess a garden will find home-made jam a great saving. Those who have attempted to sell their fruit probably know this to their cost. In making every kind of jam it is essential the fruit should be picked dry. It is also a time-honored tradition that the fruit is best picked when basking in the morning sun. It is also necessary that the fruit should be free from dust, and that all decayed or rotten fruit should be carefully picked out.
Jam is made by boiling the fruit with sugar, and it is false economy to get common sugar; cheap sugar throws up a quantity of scum. Years back many persons used brown sugar, but in the present day the difference in the price of brown and white sugar is so trifling that the latter should always be used for the purpose. The sugar should not be crushed. It is best to boil the fruit before adding the sugar. The scum should be removed, and a wooden spoon used for the purpose. A large enamel stew-pan can be used, but tradition is in favour of a brass preserving pan. It will be found best to boil the fruit as rapidly as possible. The quantity of sugar varies slightly with the fruit used. Supposing we have a pound of fruit, the following list gives what is generally considered about the proper quantity of sugar.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
