Jams, Conserves and Marmalades

Small fruits which are not whole or firm enough to use for preserves are used in making jams, as the fruit is crushed in cooking. Conserves are made from large or small fruit much in the manner of jam, but nuts arc usually added. Marmalades have a more jelly like consistency than either jam or conserve and usually have thin slices of fruit throughout the mixture.

In making jams, conserves and marmalades the use of the thermometer is the sure and easy way of gauging the right consistency of the product. It saves much hot work over the stove, testing to see if the mixture is done, and insures a perfect product.

Gooseberry Jam

Cut the rhubarb in small pieces, or put though a meat grinder, saving all the juice. Crush the gooseberries, or put through grinder. Mix the fruit and cook for ten or fifteen minutes. Then add the sugar and stir frequently, to avoid burning. Skim carefully. Cook to 218 degrees F. Pour into hot jar and seal.

Orange Marmalade (3-day method)

Wipe fruit with damp cloth and cut into quarters. Cut each quarter into very fine slices, discarding only the seeds. To each pound of prepared fruit add three pints cold water, and let stand for twenty-four hours. Then cook until the peel is tender, using an open kettle, to allow for evaporation. Let stand for another twenty-four hours. Weigh and add one pound sugar for each pound of material. Stir thoroughly and cook to 220 or 222 degrees F., according to the stiffness desired. Pour into sterile jelly glasses and when cool seal with paraffin.

Peach Jam

(Tie spices and peach seed in cheese-cloth bag.) Prepare the fruit and add the sugar and juice. Mix well, add the spices and cook, stirring occasionally to prevent burning. Roil to 220 degrees F. Pack hot in sterile jars, or pack when cold and process for ten minutes.

Pineapple Rhubarb and Orange Conserve

Put the rhubarb and pineapple through meat grinder saving all the juice. Add the pulp of the orange, cut in pieces, add sugar and let stand over night. Put the peel of the orange through the finest grinder, cover with water and let stand over night, then cook in water till very tender. Add the peel to the fruit and sugar and cook to 218 or 220 degrees F. according to the stiffness desired. Pour into hot jelly glasses and seal when cold.

Plum Conserve

Remove the pits and chop the plums. Peel the oranges and slice part of the peel thinly. Discard the rest of the peel and the seeds. Mix the chopped plum, orange pulp, peel, sugar and raisins, and cook all together rapidly to 214 degrees F., stirring frequently. Add the nuts and cook to 210 degrees F. Pack in hot jars and seal.

Raspberry Jam

Pick over the berries and wash in a colander, by gently pouring the water over them. Crush the fruit and cook for about fifteen minutes. Add the heated sugar and stir constantly, using a wooden spoon. Cook to 214 degrees F. This gives a rather moist, easy-spreading jam of excellent flavor.

Strawberry Jam

Prepare the fruit. Crush with a vegetable masher and cook for about fifteen minutes. Add part of the sugar and stir well. When boiling add more of the sugar and so on until all is used. The sugar may be heated in the oven anil added all at once if preferred. Stir well with a wooden spoon and watch carefully to avoid burning. Cook to 220 degrees F., skim, pour into sterilized jars and seal.