JAMS.—­Home-made jam is not so common now as it was some years back.  As a rule, it does not answer from an economical point of view to buy fruit to make jam.  On the other hand, those who possess a garden will find home-made jam a great saving.  Those who have attempted to sell their fruit probably know this to their cost.  In making every kind of jam it is essential the fruit should be picked dry.  It is also a time-honoured tradition that the fruit is best picked when basking in the morning sun.  It is also necessary that the fruit should be free from dust, and that all decayed or rotten fruit should be carefully picked out.

Jam is made by boiling the fruit with sugar, and it is false economy to get common sugar; cheap sugar throws up a quantity of scum.  Years back many persons used brown sugar, but in the present day the difference in the price of brown and white sugar is so trifling that the latter should always be used for the purpose.  The sugar should not be crushed.  It is best to boil the fruit before adding the sugar.  The scum should be removed, and a wooden spoon used for the purpose.  A large enamel stew-pan can be used, but tradition is in favour of a brass preserving-pan.  It will be found best to boil the fruit as rapidly as possible.  The quantity of sugar varies slightly with the fruit used.  Supposing we have a pound of fruit, the following list gives what is generally considered about the proper quantity of sugar

APRICOT JAM.—­Three-quarters of a pound.

BLACKBERRY JAM.—­Half a pound; if apple is mixed, rather more.

BLACK CURRANT JAM.—­One pound.

RED CURRANT JAM.—­One pound.

DAMSON JAM.—­One pound.

GOOSEBERRY JAM.—­Three-quarters of a pound.

GREENGAGE JAM.—­Three-quarters of a pound.

PLUM JAM.—­One pound.

RASPBERRY JAM.—­One pound.

STRAWBERRY JAM.-Three-quarters of a pound.

CARROT JAM.—­If you wish the jam to be of a good colour, only use the outside or red part of the carrots.  Add the rind and the juice of one lemon, and one pound of sugar to every pound of pulp; a little brandy is a great improvement.

RHUBARB JAM.—­To every pound of pulp add three-quarters of a pound of sugar, and the juice of one lemon and the rind of half a lemon.  Essence of almonds can be substituted for the lemon.

VEGETABLE MARROW JAM.—­Add three-quarters of a pound of sugar to every pound of pulp.  The jam can be flavoured either with ginger or lemon-juice.

CHAPTER XI.

CREAMS, CUSTARDS, AND CHEESE-CAKES.