CHAPTER VI 
JAM-MAKING 
THE great difference between preserving fruit whole 
in air-tight bottles and jam-making, is, that in bottling 
fruit no sugar is necessary, but in jam and jelly making 
sugar must always be used, and it ought to be of the 
best quality. Pure cane sugar or crushed lump are 
very good for the purpose. ‘The ordinary moist sugars 
ought never to be used, as, in the first place, jams 
made with them will often not keep so well, and in the 
second place, they impart an unpleasant flavour to the jam. 
The Use of Sugar.—Sugar must always be employed 
in the making of jams, and it must be remembered that 
the use of a great deal of sugar renders jams and 
jellies very indigestible as articles of food; therefore 
the great aim should be to use as little as is absolutely 
necessary in order that the preserve may keep. Sugar 
also undoubtedly destroys the flavour of the fruits; a 
jam retaining the flavour of the fresh fruit is not to be 
met with. ‘The fruit must, however, be preserved with 
sugar, because the presence of sugar will help it to 
keep, not by reason of any tendency in the sugar to 
preserve the fruit, but simply because through the 
presence of sugar the temperature reached will be 
higher during the boiling process, and therefore the 
germs will be more likely to be destroyed. The strong 
point to be emphasised is, that if all germs are killed 
the keeping of preserves is assured. 
Best Vessels to Preserve in.—Jams and jellies can 
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