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PRESERVES
IT
is
easy
to
make
good
jam
at
home
if
a
few
simple
rules
are
followed.
Excellent
jams
can,
it
is
true,
be
bought,
but they
are
gene-
rally
too
sweet,
a
large
proportion
of
sugar
being
used
in
order
to
make
the
jam
keep
for
a
considerable
time.
Rule
i.
—
Use
only
fresh
fruit
which
has
been
gathered
in
dry
weather.
2.
Allow
three-quarters
of
a
pound
of
sugar
to
one
pound
of
all
fruit,
except
stone
fruit.
Stone
fruit
requires
an
extra
quarter
of
a
pound
of
sugar.
Break
the
sugar
small,
but
do
not
pound
it
;
if
the
sugar
is
pounded
the
syrup
will
not
be
clear.
Use
the
best
sugar,
as
the
inferior
kinds
produce
much
more
scum.
3.
Never
set
the
preserving-pan
flat
on
the
fire.
If
you
do,
the
fruit
will
stick
to
it,
and
burn.
Raise
the
pan
on
a
trivet
a
little
above
the
fire,
and
not
exactly
over
the
hottest
part.
Stir
the
jam
with
a
wooden
spoon
all
the
time
that
the
sugar
and
fruit
are boiling
together.
An
iron
spoon
ruins
both
the
flavour
and
the
colour
of
jam.
Stir
gently
at
first,
more
quickly
as
the
boiling
of
the
jam
proceeds.
Skim
off
all
scum
as
it
rises.
•
4.
Put
the
fruit
into
the
preserving-pan,
sprinkle
in
some
of
the
sugar,
and
as
the
fruit
juices,
add
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