513 



substitute when used in the proportion suggested below, 

 because : — 



(a) It is cheaper. 



(6) It will yield an equivalent weight in jam. 

 (c) It will reduce the tendency of jams to crystallize 

 (sugar-coat). 



The best kind of glucose for jam-making is in syrup form and 

 is known as Corn Syrup or Corn Sugar. Glucose chips do not 

 yield such satisfactory results as glucose syrup, and are not 

 recommended . 



Selecting and Preparing the Fruit. — See that the fruit to be 

 used is in clean and sound condition. Do not use over-ripe fruit ; 

 it is better that it should be slightly under-ripe. Wash well in 

 cold water, with the exception of soft fruits, like raspberries, 

 strawberries. &c. : these would lose a great deal of flavour if so 

 treated. Preparation of fruit varies somewhat according to the 

 kind; e.g., gooseberries should be topped and tailed, currants 

 lightly shredded from their stalks, rhubarb skinned and cut into 

 pieces of a uniform size, and the hulls should be removed from 

 raspberries. 



Jam-making with Glucose and Sugar. — Glucose cannot be 

 used alone as a .substitute for sugar. It should only be used 

 with sugar and then only up to the proportion of one-third of 

 the quantity of the latter. The combined quantity of sugar and 

 glucose should be equal to that of fruit when under-ripe fruit is 

 used. With ripe fruit, the quantityof glucose should be slightly 

 less. 



Put the fruit into a preserving pan and add just sufficient 

 water to break down the texture when the fruit becomes heated ; 

 ripe fruit requires less water than green fruit. Add the sugar, 

 and stir until completely dissolved. Add the glucose (Cora 

 Syrup) after the sugar crystals have all been dissolved. Boil 

 rapidly, stirring briskly to prevent burning. The point at which 

 boiling may be stopped can be ascertained by testing a little of 

 the jam on a cold plate ; if there is no sign of its becoming linn 

 on cooling, keep on the boil until a " set " is obtained. Over- 

 boiled jam is usually too stiff and solid, and consequently is not 

 so appetising as when correctly boiled. 



When poured into jars the jam should be covered as soon as it 

 is cold either with waxed paper or a thin sheet of paper dipped in 

 brandy or other spirit. The jars should then be tied down 

 tightly with parchment paper and stored in a cool dry place. 



