Jam making / Ministry of Food.

Date:
[1946]
Catalogue details

Licence: Public Domain Mark

Credit: Jam making / Ministry of Food. Source: Wellcome Collection.

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    DAMSON JAM 4% 1b. damsons 14-2 pints water 54-6 lbs. if very ripe 6 1b. sugar Wash the damsons, put into a pan with the water, stew slowly until the fruit is well broken down. Add the sugar, stir until it is dissolved, bring to the boil and continue boiling rapidly until setting poin! is reached. Remove as many stones as possible as they rise to the surface. GOOSEBERRY JAM 44 1b. gooseberries 6 1b. sugar 14 pints water” — Wash, top and tail the gooseberries and place them with the water in a preserving pan. Boil gently until the fruit is wel! broken down. This will take 3 hour or more. Add the sugar, stir until dissolved, and boil rapidly until setting point is reached. The colour of gooseberry jam depends on the variety and ripeness of the fruit and on the length of time the jam is boiled after the sugar has been added. Longer boiling gives a deeper red colour. MARROW AND GINGER JAM 6 1b. prepared marrow 6 1b. sugar 4 oz. bruised root ginger 2 level tablespooms citric or tartaric acid The marrow is prepared by peel- ing, removing seeds and cutting in small cubes. Then steam until tender. Place the marrow in a basin and cover with sugar. Leave overnight. Next day place it in a pan, add the ginger tied in mus- lin, and the acid. Cook slowly for about i hour or until the marrow is trans- parent and the syrup thick. Take ‘the ginger out just before setting point is reached. PLUM JAM : | 6 1b, plums 6 1b. sugar 4-14 pints water Wash the plums and stew slowly with the water until the skins are softened. Ripe, juicy fruit requires less water than under-ripe fruit. Add the sugar, stir until it is dissolved, bring to the boil and boil rapidly until setting point is reached. Remove as many stones as possible’as they rise to the surface. The plums may be stoned before cooking and the kernels cooked with the fruit. RASPBERRY JAM 6 lb. raspberries 6 1b. sugar Put the fruit in the pan and cook slowly until some juice has come out of the fruit. Add the sugar, stir until it is dissolved, and boil rapidly until tat Ml i il ll | | | 1248502 2250
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