JAM-MAKING 33 
never be made successfully in ordinary saucepans. 
Copper, brass, and aluminium pans are the best for 
ordinary household purposes. A pan that will hold 
16 to 18 lb. of fruit and the equivalent of sugar is a 
very good and useful size. ‘These are, however, rather 
expensive, as a good copper pan of this size would cost 
about 27s. to 30s. Iron enamel-lined pans are sold for 
the purpose, and to hold the amount they should cost 
about 15s. However, in jam-making, as in a good 
many other things, the first cost is the least. If much 
preserving is going to be done, have a good pan to 
start with, and, for preference, have a brass one. The 
jams and jellies made in brass pans always take a better 
colour. Great care must be taken on no account to 
let the pan burn, as if this once occurs it is always 
liable to do so again. In jam-making, letting the 
pan burn must be looked upon as an act of great care- 
lessness. [he enamel-lined pans are much more likely 
to catch than any of the others named. ‘They also, by 
constant use, wear very thin, whilst with the more ex- 
pensive pans this does not happen. All vessels used 
must be kept scrupulously clean and bright. Never 
attempt to preserve in a dirty vessel. If aluminium 
pans are used soda must not be employed in cleaning, 
as it discolours the metal, and it will never come up to 
colour again. The best way of cleaning an aluminium 
pan is, after the jam is emptied out, to stand the pan 
on the fire full of cold or warm water, and let it 
come to the boils; then scour well with a brush, and 
rinse in cold water. The pan can then be polished 
with one of the numerous brass or metal polishes, and 
if it is still stained with the fruit (some fruits such as 
blackberries stain very much) Brooks’ soap will, as a 
rule, remove all such stains. If it is intended to use the 
pan at once for a second boiling be very careful that 
- it is quite dry before the fruit is put in. 
Cc 
