Jams
Instructions
Jam is made as follows: Clean the fruit. If large fruits are used, pare or peel them and cut into small pieces. If small fruits, — berries or grapes, — are used, mash them. Cook the fruit in as little water as possible. When the fruit is soft, measure it and add the sugar, — use 3/4 to 1 part of sugar to 1 part of cooked fruit. Cook until thick, stirring to prevent burning. Test the thickness by dropping from a spoon. If it falls in heavy drops, the jam is sufficiently cooked. Pour into sterilized jelly glasses. Cover the glasses with clean cloth or paper and set aside to cool and stiffen. Melt paraffin. Pour it (hot) over the cold jam. Allow the paraffin to harden and then cover the glasses with the lids. Wipe the outside of the glasses, label, and store.
Fruit that is too soft or too ripe for canning or preserving may be used for making jam.
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Source
School and Home Cooking (1920)