1276 The Cornell Reading-Courses 



time required to extract the jelly-making substance depend on the dryness 

 and kind of fruit. Juicy fruits, such as currants, berries, plums, and 

 grapes, require little water and are quickly softened and extracted by 

 heat. 



Dry fruits, such as apples and quinces, require more water and longer 

 cooking than do juicy fruits. 



As has been explained in a previous bulletin in this series, entitled 

 " Principles of Jelly-making," the white inner skin of oranges, lemons, 

 and grape fruit will, if cooked in water for a long time, yield the jelly- 

 making substance. That fact has an important bearing on the manu- 

 facture of orange and grapefruit marmalades. 



Methods of making jams and marmalades: 



Method I. The new method : 



1. Wash fruit and prepare according to kind. 



2. If large fruits are used, core and halve, quarter, slice, or chop. 



3. If berries or grapes are used, crush. 



4. For each quart of fruit use: 



For dry fruits, ^ to 2 cups of water. 

 I For juicy fruits, i to | cup of water. 



Common sense must ultimately regulate the amount of water. 

 The least amount that is possible should be used. 



5. Simmer the fruit until it is tender and the juice is extracted. 



6. If seeds are to be removed, rub cooked fruit through a colander. 



7. To I quart of cooked fruit add f to i quart of sugar. Acid juicy 



fruits require the larger amount of sugar. 



8. Cook until thick, stir continuously in order to prevent burning, 



then pour into sterilized glasses or small jars. If a jelly-like 

 consistency is desired, cook until the mixture jellies from, the 

 spoon. If a richer mixture is desired, cook 5 to 10 minutes 

 longer. 



Method II. The old method, when a tough, sticky jam is desired: 



1. Prepare as in Method I. 



2. If seeds are to be removed from grapes or berries, rub through a 



sieve. 



3. For each quart of fruit use i pint of sugar. 



4. Place a layer of fruit in the preserving kettle, then add alternate 



layers of sugar and fruit. 



5. Heat slowly; stir frequently so as to prevent burning. 



6. Cook until thick, then pour into sterilized glasses or small jars. 



