PRESERVES. 
58 
Bottles. Jellies will keep well in parch- 
ment-covered glass jars, but for jams, etc., it 
is essential that all air should be excluded from 
the jar, and this is best effected . by using 
double metal caps such as have recently been 
introduced locally. 
Below are given a few notes which it is 
hoped, will give a general idea of the differ- 
ent classes of preserves. . No attempt is made 
to give detailed recipes ; different fruits re- 
quire different treatment, and, perhaps, no 
two makers work in exactly the same way, 
the methods being very different in many 
cases. The result, however the preserves be 
made, can with confidence be pronounced ex- 
cellent, and this the reader will probably think 
the most important detail ! 
Stewed Fruit. 
The fruit is peeled, and sliced, put in a thin 
syrup and boiled gently in an uncovered 
vessel ; more sugar is added until equal parts 
of sugar and fruit are used. 
Jam. 
The fruit is peeled, chopped up fine or 
gratered, and boiled on a quick fire, equal 
quantities of sugar and fruit being used. No 
water is added. 
Jelly. 
A little water is added to the fruit after 
pounding. It is then steamed and strained 
through a cloth or flannel bag and allowed to 
drain overnight ; sugar is added to this liquid 
and it is boiled (being skimmed all the time) 
until the required consistency is obtained ; 
white of egg or lime juice is added to clear 
