A delicious jam is made by
allowing 1/2 lb. sugar to every pound of fruit and cooking for half an
hour from the time it first begins to boil. But unless this is poured
immediately into clean, hot, dry jars, and tied down very tightly with
parchment covers, it will not keep. Nevertheless, too much sugar spoils
the flavour of the fruit, and too long boiling spoils the quality of the
sugar. A copper or thick enamelled iron pan is needed.
The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit.
Put the fruit in the pan with a little of the sugar, and when this boils,
add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour
into hot, dry jars, and cover.
1. FRUIT NUT FILLING.
For small, open tarts, the following mixture is a good substitute for the
lemon curd that goes to make cheese cakes. Peel, core and quarter some
juicy apples. Put in a double saucepan (or covered jar) with some strips
of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a
pulp and, when cold, remove the lemon rind. Grate finely, or mill some
Brazil nuts. Mix apple pulp and ground nut together in such proportions as
to make a mixture of the consistency of stiff jam. Fill tarts with mixture
and sprinkle top with ground nut. It must be used the same day as made.
2. JAM WITHOUT SUGAR.
To every pound of fresh fruit allow 1/2 lb. dates.
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