1903 The still-room by C. Roundell

Preserves

When the sugar

the rest of the sugar by degress.

is all dissolved bring the jam to the boil.

5. Never boil jam longer than twenty minutes. If it is boiled too long the jam will be sticky, but if not boiled enough it will not keep. When the scum ceases to rise, put a few drops of the jam on a cold plate, watch it for a minute, and if it sets, and does not flow freely, the jam is done. 6. Warm the jam-pots before you pour the hot jam into them ; if you do not they may crack. Fill the pots to within half an inch of the top, and wipe off any drops spilt with a cloth wrung out in hot water. If this is not attended to, there will be great difficulty in scraping off the drops when the jam has cooled. made, and when it has become quite cold, lay a round of thin paper on the top of each pot. Then take a sufficient number of the vegetable parchment covers which are sold for tying over jam-pots, soak them for a minute or two in cold water, wipe them dry, stretch one over each pot, and tie it round with string. The parchment tightens as it dries, and excludes the air from the jam. When the covers are dry, write in ink on each the name of the jam and the date. 8. Always keep jam in a cool, dry place. Damp makes it mouldy, heat makes it ferment. 9. Never put one pot of jam exactly on the top of another, but set one row of pots on the edo-es 49 E ^ 7. The day after the jam is