34 THE BOOK OF FRUIT BOTTLING 
Jam-making on a large Scale—Where jam-making is 
carried out on a large scale, of course pans of the above 
size would be quite useless. Large copper steam- 
jacketed pans are used, the steam being supplied by a 
boiler from 6 h.p. upwards. The smallest of these pans 
will take about 56 |b. of fruit, and 56 |b. of sugar. It is 
in the use of these pans that the professional jam-maker 
has a great advantage over the home preserver, for in 
the steam-jacketed pans the jam really boils, and boils 
at a very high temperature, while in the case of the 
amateur, the jam, as a rule, stews instead of boils; 
hence the germs are not destroyed, and the result is, the 
preserve does not keep. Very few people who make 
jam really understand what boiling it means. In the 
case of making jam ona kitchener, for instance, a very 
fierce red fire has to be kept up, and the jam can only 
be kept boiling at serious physical inconvenience, and 
the chance of small burns on the hands and arms, because, 
as it boils it ought to be bubbling up all over the pan. 
Best Jars for Jams and Jellies.—For home use, and 
where very large quantities are not required, it is always 
best to keep the jam in I-lb. clear glass jars, because in 
these it can be seen at once whether the jam is keeping 
or not; and also jam is always better when it is used 
soon after opening. But good jam ought to keep well 
in any pots, and where it is used in great quantities by 
far the cheapest jar is the stone, which can be procured 
in any size, from I lb. to14 1b. Jellies ought to be put 
into 4-lb. and 4-lb. jars, as they always set better in small 
quantities. 
Points to be considered.—In estimating the character and 
quality of jam, the following points should be taken 
careful note of: Good flavour, good colour, and whole 
fruit are essentials. The flavour depends a good deal 
upon the condition the fruit is in when used for jam- 
making. It is quite wrong to suppose that any kind of 
