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Home and Farm Food Preservation
Chapter X - Fruit James, Butters and Pastes


These products resemble each other in appearance and method of manufacture and are therefore considered together. Soft fruit not suitable for canning can often be made into the above products. Apple butter and other fruit butters are often made without the use of sugar, thus affording a way of using certain fruits without the addition of this otherwise very important item in the cost of fruit preserving.

55. Jams. Jams are made by cooking and crushing the whole fruit, adding sugar, and boiling a short time. They are usually not heavily spiced and are not cooked for any great length of time. The fruit is not broken up very finely. Apricots and berries and other fruits of high flavor and soft texture are suitable. If a large amount of sugar is used, i. e., enough so that the jam will contain over 65% sugar after it is cooked, it will keep without sterilization. It is usually necessary, however, to either pack the jam boiling hot into containers, and seal or to sterilize in the containers because the amount of sugar ordinarily employed is not sufficient to preserve the product indefinitely.

56. Fruit Butters. Fruit butters differ from fruit jams chiefly in that they are boiled longer than jams, are finer grained, and smoother in texture, and are usually heavily spiced. It is also customary to add the boiled down juice or sirup of the fruit to the crushed fruit to replace a certain amount of sugar that must otherwise be used. Many recipes call for the use of fruit, fruit sirup, and spices only, no sugar being added.

The fruit juice, usually equal in bulk to the fruit to be used, is boiled down to a light sirup and the fruit is then cooked down to a thick consistency in the sirup with or without the addition of sugar. Apple juice and grape juice may be used with many varieties of fruits, and a considerable saving in sugar can be so effected.

57. Fruit Pastes. Fruit butters or jams may be cooked down slowly to as thick a consistency as possible without scorching. They may then be allowed to evaporate slowly on the back of the stove or in shallow dishes in the sun to a thick paste. This will keep without sterilization.

The pulp from jelly making may be ground up finely and cooked with an equal quantity of sugar to give an attractive fruit paste. A sort of confection can be made by spreading this on a platter or shallow dish in the sun and drying down to a gelatinous firm consistency. It can then be cut into cubes to be used as candy or as a garnishing for desserts.


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