Pour into
hot sterilized glasses, cool, seal, and label.
80. BLACKBERRY JAM.--Probably no jam is so well liked as that made from
blackberries. Some varieties of these are large in size and contain
considerable pulp in proportion to seeds. These are especially
suitable for jam.
BLACKBERRY JAM
4 qt. blackberries
1/2 c. hot water
2 lb. sugar
Wash the berries thoroughly, and put them over the fire with the water.
Bring to the boiling point, and boil slowly for a few minutes. Then mash
the berries, add the sugar, and cook the mixture until, when tested, it
is of a jelly-like consistency. Pour into hot, sterilized glasses, cool,
and label.
BUTTERS
81. FRUIT BUTTERS are a form of preserves similar to jams, and are used
in the place of preserves, jams, conserves, or marmalades. The fruit
used for this purpose, which may be either large or small, is usually
very ripe and somewhat soft. Therefore, as in the case of jams,
imperfect fruits that are not suitable for other purposes can be used
very well for butters.
Butters made from fruits differ from jams in that both the skins and
seeds are always removed.
Pages:
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266