most economical to use but will give products of highest flavor and 

 quality. All fruit too soft for canning or preserves should be converted 

 into jam or butter. 



The small fruits are the ones most commonly used for making jam; 

 all of these make an excellent "product. However, jams of superior 

 quality may be made from the seedy small fruits, as raspberries and 

 blackberries, if a small amount of apple pulp is added. A better con- 

 sistency is obtained and the product is less seedy. 



During the season of the small fruits, especially near its close, the 

 summer and early fall apples have attained a suitable size to use for this 

 purpose. The apples should be washed and cut into sixths or eighths 

 and cooked in water equal in amount to one-half the weight of the 

 prepared fruit. Cook at the boiling point until fruit is in a fine sauce. 

 Poiir into a colander or sieve and rub the pulp through. Weigh the 

 berries and add one-fourth to one-third as much apple pulp. The amount 

 of sugar necessary to add to the apple pulp will vary according to variety 

 and state of matuirity. No hard and fast rule can be given, but a work- 

 ing formula of one-foiirth as much sugar as apple pulp will apply in 

 most cases. 



If canned apples are available they may be used. The addition of 

 the apple not only improves the quality and texture but it will also 

 reduce the cost of the jam, since the apples when they can be had are 

 less expensive than the berries. Too much apple pulp, especially if 

 apples are immature, will injtire the quality. 



The cooking of jams should be rapid, i.e., they should be cooked at 

 the boiling point. The sugar should not be added until the product 

 begins to thicken, and the cooking should be continued for at least 

 fifteen or twenty minutes. 



Jams should have a fine, even texture with no free liquid separat- 

 ing from the solid portion. The consistency should be such that they 

 spread easily, and they should not be thin enough to run. They are 

 usually finished when they will heap up on a spoon, i.e., a spoon dipped 

 into the cooking mass can be lifted out heaping full. If apple pulp has 

 been added the cooking shovild cease just before the jdly test (see page 

 13) becomes pronounced. 



If a spiced jam is desired the spices may be added just before remov- 

 ing from the fire. Stir thoroughly to distribute the spices imiformly 

 throughout. 



Jams made as directed in this biilletin will not keep in open or paraffin- 

 sealed glasses as well as when equal weights of sugar and fruits are used. 

 It is therefore advisable, and in most cases necessary, to put these less 

 sweet jams into sterilized and hermetic-sealed containers such as the 

 ordinary glass fruit jar. 



These jars, rubbers and Hds should be thoroughly washed, placed 

 in a pan of water and boiled for a few minutes. The hot jams are then 

 filled into these sterile containers and sealed at once. 



Blackberry Jam 



Weigh the berries and wash thoroughly. Place in a preserving kettle 

 and crush some of the fruit. Heat slowly until the juice flows freely, 

 then raise to the boiling point and cook until fruit is broken up. When 

 the boiling mass shows signs of thickening add sugar equal to one- 



