ABSTRACT
PROCESS.-Put the above proportions in a clean pan (copper or brass); place on a clear open fire or confectioners' furnace; stir constantly until the sugar dissolves then occasionally. till it begins to thicken when it must be closely watched and kept on the move by stirring well, Tubbing the bottom of the pan with spaddle. If the boiler is a beginner, directly the boil feels a little thick ease the pan off the furnace by standing a piece of iron under one side between the furnace and the pan. Now commence to try it by lifting out the spaddle, hold it over the pan-at first the jam will run off thin, then a little thicker, then .drop off in webs; it is now done and should be lifted off at once and -contents potted. Considerable practice is required to test jams by this method, but when acquired much time is saved and the consistency ·determined more accurately. When looking at the jam falling from the spaddle, hold it opposite a window if possible. The old method of taking a little out on a cold plate to see if it congeals may be practised in addition to the other test at first, although with quick fires, while the .sample is cooling the bulk may be burning. J am should be potted as soon as boiled; give the bulk a stir round with the ladle every time you fill the jug. If the jam is allowed to stand in bulk after boiling for ·even a quarter of an hour, the delicate flavour is destroyed, for that ;reason it is advisable to fill into pots or jars as soon as possible.
