How To Make Jams, Pickles and Preserves
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For the a novice this book provides the principles of successful jam making and for the more experienced jam maker there are recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author’s kitchen, and from recipes for proven value from skilled housewives over many years.
needed. APPLE AND ELDERBERRY 900g (2 lb) apples, 900g (2 lb) ripe elderberries, 300ml (½ pint) water, 1.8kg (4 lb) sugar, 2 lemons (pith, juice and grated rind in a muslin bag). Strip the berries from the stalk. Simmer apples and elderberries together then sieve out the seeds, add the sugar and lemon, boil hard and pot. APPLE AND PLUM It is common, and economical, to use a heavy crop of each. Equal quantities of each fruit, or as desired, to make 1.8kg (4 lb) in total, 1.8kg (4 lb) sugar,
recipes, unless otherwise stated. APPLE Cut the apple into cubes. Put the cubes into a boiling syrup consisting of 1.8kg (4 lb) sugar in 900ml (1½ pints) water. Flavour with 100g (4 oz) bruised root ginger placed in a muslin bag and removed after cooking. Boil for 40–60 minutes when the cubes will become clear yellow. CHERRY Use whole or halved, stoned red cherries (May Duke, Morello or Flemish Red), 1.6kg (3½ lb) sugar, plus the white pith and peel of 2 lemons (placed in a muslin bag which
streaky. TEXTURE: Even and smooth right through with no pips, peel, skins or lumps. CONSISTENCY: As a sauce semi-soft: to pour slowly without undue shaking, but not to run out in a thin stream. FLAVOUR: Most important. Preferably neither over-hot, sweet or salty; no mould, mustiness, bitterness, neither sharp nor irritant. A SCORE CARD The score card of points is similar to that for chutneys (see page xx). For faults, see pages 143–44. SPECIAL RECIPES APPLE 900g (2 lb) apples, 3½
slowly to the boil and then the heat turned down to a slow and long simmering (according to the fruit variety), the purpose being to: 1. Cook the fruit. 2. Draw out the juice. 3. Soften the flesh and skin. 4. Extract the pectin. 5. Evaporate any excess of water (according to the recipe). 6. Concentrate the fruit pulp so as to avoid the need for prolonged boiling after the sugar is added. How Long To Cook? The condition of the cooking fruit should be inspected frequently.
might weaken the setting. 4. To avoid possible later crystallization, especially when the acid and pectin contents are high. When the fruit pulp is cooked thoroughly to tenderize and to extract the pectin, remove the pan from the source of the heat then add the sugar gradually and stir in to dissolve. Following this, the jam should be rapidly brought up to boiling point. If the sugar is added too soon: 1. Skins and flesh are hardened and withstand softening. 2. Too little water is