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Jams or Marmalades


Use three quarters of a pound of sugar to a pound of fruit. Place the fruit, pared and cored, in layers with the sugar in the preserving kettle. Let it stand a few minutes to extract some of the juice from the fruit; then place it on the fire and cook until it becomes a thick, consistent mass. Stir it frequently to break the fruit. When it has become tender, use a potato-masher to crush it. When it looks clear, put a little on a plate, and if it thickens, it is done. Put it into tumblers and cover. This does not require to be hermetically sealed. In making preserves it is well to reserve all the fruit which is not perfect and make it into jam.


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The Century Cook Book (1901).

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