Technological University Dublin ARROW@TU Dublin Pamphlets Publications 1960 How to Make Jams, Jellies and Preserves: With a Special Chapter on Home-Made Marmalades Anon Follow this and additional works at: https://arrow.tudublin.ie/culhispam Part of the Other Food Science Commons Recommended Citation Anon, "How to Make Jams, Jellies and Preserves: With a Special Chapter on Home-Made Marmalades" (1960). Pamphlets. 4. https://arrow.tudublin.ie/culhispam/4 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Pamphlets by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License '!'·-·-·------·-··---·--··-·-·----·-·------1 I l I HOW TO MAKE I l l 'I J AMS7 JELLIES7 I l . AND l I PRESERVES . I t l l I I l I With a Special Chapter on l HOME-MADE MARMALADES I - ; l l Culinary History Pamphlets ndon: t l THE ALDINE PUBLISHING COMPANY, LTD., l l Crown Court, Chancery Lane, W.C.2 l l l ...,.~ ....... ~ .............. ~.~~· ....... ..-..~ .......... ~ .. ~ ............................. ~.~ 0 . ..... ............... ........... ... .. ..... .. .................... .....................,. .................... ....... ......... A NECESSITY FOR EVERY HOM£.- A Really Sensible Cookery Book for Everyday Use, with Special Chapter on Christmas Puddings, Cakes, etc. PLAIN COOKERY FOR ALL Price &d. 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Please Ask for ALDINE Edition of " Plain Cookery for All '' : • • ••• •••• • • • •• ••••••• •• 0 • ••• •• 0 • •• 0 ~ 0 ••• •• • • • • • • •• 0 •••• • 0 • • •• • • 0 •• 0 ••• • •••••••••• 0 ............... 0 • •• • ••• 0 DUBLIN INSTITUTE OF TECHNOLOGY 1111!11 11111 11111 11111 11111 111~ 1111111 111 1111111111 11111 11 111 11111 1111111~1111 3 3333 01 264433 8 CONTENTS PAGB Some Hints on Jam-Making 5 Recipes for Mixed-Fruit Jams 8 Recipes for One-Fruit Jams 10 Marmalade Recipes ... 16 Delicious Fruit Jellies 19 Preserving Fruits by Bottling 24 How to Bottle Vegetables 27 Preserving Fruits by Drying Them 30 Preserving Vegetables by Drying them 31 Curds, Chutneys, and Gingers ... 32 Sweets Made with Jams, Marmalades and Jellies 34 ttt·~ ......... ~ ........ ~·..-...· ................................ ~~ ......... ~~~·~··~·,.....·c-f l l l EVERY WOJ\1AN SHOULD 'POSSESS l l THESE USEFUL ROOKS l I EASY RECIPES Of all New.agonts l FOR Price 3d. l l Cakes, Buns, Puddings, ~~~~ i l Pie_s and Pastry add roc.s t><lo ... aid.> l. l Containing Hundreds of Recipes and Useful Hints l for Slender Purses. l l l l The Modern or all Newaagenb l ! l I ~~;:.:e~~~::d ~=~~; l ll Containing Hundreds of Dream Interpretations l • arran~ed alphabetically, as well as Fortune Telling l f by Cards, etc., etc. l f l l The Crystal Of all N~wsagents i l Price 2d. [ nk (Post free from tho !. l Dream Bo VI addreas below 2~ d .) , l A Cheaper Edition of the Above, but not containing f l the Section on Fortune Telling. l l l l Fortune Telling Of all Newsagents l Price 2d. l l (Poat tree from the l l By Tea Cups addr.., below 2~d.) l The Symbols and their Meanings Arranged in l i Alphabetical Order. l • i l THE .A.LDINE PUBLISHING COMPANY, LIMITED, i.. l Cro,.,o CourL, Chancery Lane, London, W .C.ll l ··~·~·.._... ......... .._...,........ ........ -..... .................... ·~·~ ......... ~ .._.. .. .._., ..................~ . ..- SOME HINTS ON JAM-MAKING Too much care cannot be exercised in choosing fruit for jam-making; neither can success be obtained by slovenly methods in preparing and weighing the fruit, in the choice of utensils, etc. Read carefully the advice given in this article before attempting the recipes which follow later in the book. The prudent housewife does not Choosing the Fruit entirely rely on the jams, jellies The fruit for jam-making should be and preserves which she can buy freshly gathered and quite dry. If it in the shops. She seizes the exact is at all dusty or dirty and has to bE> washed, it must be thoroughly dried moment when a particular fruit in the sun before it is used. For these or vegetable is in perfection to reasons a dry day is the best to choose convert it into a delicious jam, for jarn~boiling. If the fruit is damp from rain or dew, or even if the day is jelly, or preserve. misty when it is gathered the jam will If she possesses a garden she not keep well when cookeo.1 Soft fruits may be freed from dust and dirt by will get supplies from that ; wiping them with a clean cloth, but otherwise she must watch the harder fruit, such as plums, goose­ fruiterers' windqws carefully, and berries, etc., should be, thoroughly choose the time when the fruit washed. When the fruit is bought for preserving, it is advisable to order is at its cheapest and best for her it ' some days in advance from the jam-making. By this means she fruiterer, and be careful to state that gradually stocks her store-room the fruit must not be over-ripe. Fresh fruit that has just arrived at perfec­ with attractive rows of bottles tion contains the substanc..-e which filled with delicious home-made makes the jam set well. This sub­ jams, etc. stance is lacking in over-ripe fruit, and the jam made from the latter is very These have more flavour and likely to ferment. are far less costly than the factory­ made substitutes. Besides, she The Beat Sugar has the satisfaction of knowing Always use the best augar for jam­ that her household is enjoying makiJlg. A cheap augar ia wasteful articles made from absolutely pure and makes a great! deal of aoum, which has to 'be removed before bottling. ingredients. In some seasons Either preserving .or granulated sugar fruits are both dear and scarce, can be used, and for very particular and it is very satisfactory to be preserves and jellies loaf sugar gives a good clear syrup. Pure cane sugar able to fall back on a supply ready must ·be used. If beetroot sugar is boUled in the store-room. used the jam will not have a good RECIPES FOR MIXED-FRUIT JAMS BLACKBERRY AND APPLE JAM DAMSON AND APPLE JAM Equal qua.ntitiee of Apples and 8 lb. of Damsons. Blackberries, aDd ! lb. of Pre­ 2 pints of Apple Juice. serving Sugar to each pound of 10 lb. of Preserving Sugar. Fruit Pulp. Pick the fruit over and wash Weigh the fruit. and dry it carefully. Pick over the blackberries care­ Prepare the apple juice by cut­ fully and peel and cut up the ~ing up the apples without peel­ apples. mg or coring them, and boiling Put both fruits in an earthen­ them with a very little water for ware bowl or jar, cover it, and one hour or longer. Then strain place it in the oven until the fruit through a cloth. This process is reduced to a pulp. Then trans­ will take several hours. fer it to a preserving-pan and add Put the damsons, apple juice the sugar. and sugar into a preserving-pan Boil and stir for about twenty and boil and stir carefully. ' minutes, then bottle and cover at Take out as many stones as once. possible, and directly the jam is done bottle and cover it. BLACKBERRY AND APPLE JAM Equal quantities of Apples and PLUM AND APPLE JAM Blackberries, and lib. of Sugar Equal quantities of Plums and to each pound of Fruit Pulp. Apples, and 1 lb. of Sugar to Wash the apples and cut them each pound of Fruit Pulp. up without removing the skins or Peel and core the apples. cores. Wash and dry the plums. Pick over the blackberries, and Put them in a preserving-pan put both kinds of fruit into a with just sufficient water to pre­ preserving-pan with just enough vent burning. water to keep them from burning. Boil and stir until the apple is Boil and stir till the fruit is reduced to a pulp and the plums reduced to a pulp. Then rub it begin to break. through a hair sieve to remove Weigh the pulp and add the the seeds and skin. sugar in the proportion of one Place the sieved pulp into a pound to each pound of fruit clean preserving-pan, add the pulp. sugar, and boil and stir till the Boil until the jam begins to get jam is firm. firm. Bottle, and cover. Bottle1 and cover down. MIXED-FRUIT JAMS 9 GOOSEBERRY AND RED Add the sugar to the juice and CURRANT JAM simmer gently. 3 lb. Gooseberries. Top and tail the gooseberries 1 gill Red Currant Juice. and put them in the syrup, and 2i lb. of Sugax:. stir and simmer till the liquid Pick over the gooseberries, top thickens and the fruit is tender. and tail them, and then wash and Bottle, and cover. dry them. Prepare the red-currant jelly by FIG AND APRICOT JAM steaming the red-currants in a 1 lb.