Jams, butters and marmalades are made from using the entire pulp of the fruit and either some or all of the juice. Very often after the first juice is drained off for jelly making, the pulp that is left is made up into jams, butters or marmalade.

Proportions

3/4 to 1 part sugar to 1 part fruit.

Process

The process of making jam, butters or marmalade may differ slightly for different fruits but in general the pulp is pressed through a sieve coarse enough to retain seeds, etc. Then this expressed pulp is cooked down, the sugar being added a little at a time and spices when desired, added toward the end of the process. The cooking is continued until the desired consistency is reached, jams and butter being thick enough to drop from the spoon, marmalades thinner. All can be packed in small jars or large crocks.

Sealing Jellies, Jams And Marmalades

The jelly should be poured into hot sterilized glasses, and when cold sealed with melted parafnne. The most convenient way to use paraffine is to melt it in a small coffee pot and pour from the spout. The coffee pot should have a tight lid.

When the jelly is used, remove the cake of paraffine, rinse off and drop into the pot and use again when wanted