\ I /HESE include all those prei3arations of fresh fruit made with
) I / a sufficient quantity of sugar to prevent fermentation, with-
'-^J[^^ out the process of sealing them in cans or bottles while hot.
They have been used from time immemorial under the
name of sweetmeats or preserves. A goodly array of preserves and
jellies in her store-closet will fill the heart of the thorough houses
wife with great satisfaction, and although it is some work to make
them she will know that they are pure and healthful, while often
there is much uncertainty about those bought at the stores.
GENERAL SUGGESTIONS.
The Fruit. — Fruit intended for preservation should be gathered in
dry weather, and, if possible, while the morning sun is on it; it will
then have its finest flavor, and will keep better than when gathered
at any other time. It should be used as soon as possible after it is
gathered; if kept a short time, put it in a refrigerator or ice=house —
in the latter it will keep fresh and plump for several days. Fruit
that is dusty is not injured by being rinsed quickly in and out of
cold water, but if gathered during or immediately after a rain the
juice will be less rich and less full of flavor; if gathered in damp or
foggy weather it will soon mildew, and so will be worthless unless
used immediately, and boiled very thoroughly, when it can be made
into jams or preserves that will keep, but they will be of inferior
quality and doubtful wholesomeness. There is no greater mistake
than to imagine that half -ripe or over^ripe fruit is good enough for
preserves. The fruit should be free from dust, and any which is un-
sound should be cast aside. Whatever fruit has been boiled should
be finished up the same day, and never any kept over night
Quinces, pears, apples, etc., can be kept from turning dark by put-
ting them in cold water as soon as pared, but it is better to cook
them as soon as possible.
The Sugar. — The best quality of sugar either white or brown will
be found the cheapest in the end. For the more delicate kinds of
preserves only the best sugar should be used. Jelly made from a
bluish white sugar will not harden well. An inferior quality of
JAMS, JELLIES, PRESERVES, ETC. 489
sugar is sometimes used for preserves 'or canned fruit, but when that
is used they will spoil more easily, and will not look as well. If too
little sugar is used the mixture will not keep, and it is false economy
to try it. If too much sugar is used, on the other hand, the flavor of
the fruit will be lost. Coarse brown sugar conceals the flavor of the
fruit, and moist sugar lacks sweetening power.
The water used for melting sugar should be pure, clear and entire-
ly free from sediment, as any cloudiness will impair the clearness
of the product, and in clear jellies this is objectionable.
Page 361
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
\ I /HESE include all those preparations of fresh fruit made with ) I / a sufficient quantity of sugar to prevent fermentation, with- '-^J[^^ out the process of sealing them in cans or bottles while hot. They have been used from time immemorial under the name of sweetmeats or preserves. A goodly array of preserves and jellies in her store-closet will fill the heart of the thorough houses wife with great satisfaction, and although it is some work to make them she will know that they are pure and healthful, while often there is much uncertainty about those bought at the stores.
GENERAL SUGGESTIONS.
The Fruit. — Fruit intended for preservation should be gathered in dry weather, and, if possible, while the morning sun is on it; it will then have its finest flavor, and will keep better than when gathered at any other time. It should be used as soon as possible after it is gathered; if kept a short time, put it in a refrigerator or ice-house — in the latter it will keep fresh and plump for several days. Fruit that is dusty is not injured by being rinsed quickly in and out of cold water, but if gathered during or immediately after a rain the juice will be less rich and less full of flavor; if gathered in damp or foggy weather it will soon mildew, and so will be worthless unless used immediately, and boiled very thoroughly, when it can be made into jams or preserves that will keep, but they will be of inferior quality and doubtful wholesomeness. There is no greater mistake than to imagine that half-ripe or over-ripe fruit is good enough for preserves. The fruit should be free from dust, and any which is unsound should be cast aside. Whatever fruit has been boiled should be finished up the same day, and never any kept over night Quinces, pears, apples, etc., can be kept from turning dark by putting them in cold water as soon as pared, but it is better to cook them as soon as possible.
The Sugar. — The best quality of sugar either white or brown will be found the cheapest in the end. For the more delicate kinds of preserves only the best sugar should be used. Jelly made from a bluish white sugar will not harden well. An inferior quality of
JAMS, JELLIES, PRESERVES, ETC. 489
sugar is sometimes used for preserves 'or canned fruit, but when that is used they will spoil more easily, and will not look as well. If too little sugar is used the mixture will not keep, and it is false economy to try it. If too much sugar is used, on the other hand, the flavor of the fruit will be lost. Coarse brown sugar conceals the flavor of the fruit, and moist sugar lacks sweetening power.
The water used for melting sugar should be pure, clear and entirely free from sediment, as any cloudiness will impair the clearness of the product, and in clear jellies this is objectionable.