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T^Iie
StilLRoom
of
the
row
beneath,
leaving
a
clear
space
in
the
centre
of
each
pot.
Different
fruits
require
different
treatment
when
made
into
jam.
Thus,
strawberries
must
be
care-
fully
stirred,
raspberries
must
be
mashed
with
a
wooden
spoon
;
and
both
these
fruits,
being
soft
and
juicy,
require
less
boiling
than
the
drier
kinds.
Dry
fruits,
such
as
apples,
should
always
be put
first
into
a
covered
jar
set
in
a
pan
of
boiling
water,
and
kept
there
until
they
are
thoroughly
softened.
Fruit,
with
the
exception
of
the
very
juicy
kinds,
takes-
longer
to
boil
than
sugar,
so
that
it
is
well
to
cook
the
fruit
partially
before
adding
the
sugar.
Over-
boiled
sugar
spoils
the
texture
of
jam.
Rhubarb
jam
requires
the
addition
of
a
little
root-
ginger
and
a
few
strips
of
lemon-peel.
Orange
Marmalade,
—
Allow
for
every
pound
of
oranges
one
pint
of
water
and
three-quarters
of
a
pound
of
sugar.
Pare
Seville
oranges
very
thin,
and
boil
the
rind
till
tender.
Boil
it
in
plenty
of
water
for
about
three-quarters
of
an
hour.
At
the
end
of
this
time
the
orange
rind
should
be
so
tender
that
a
straw
will
pierce
it.
Then
cut
it
into
very
thin
strips
about
half
an
inch
long.
Take
off
the
tough
white
coat
of
each
orange,
and
throw
it
away.
Then
scrape
out
the
pulp
and
juice
very
carefully,
and
throw
the
pips
into
cold
water.
When
they
have
remained
in
the
water
for
a
short
time,
squeeze
them
through
a
cloth,
and
add
a
pint
of
the
water
in
which
the
pips
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