sistency of the syrup should be noted; if too thin, it will bear additional boiling; if too thick, it may be lowered with more syrup of the usual standard. The reason why the fruit is emptied out of the preserving-pan into an earthen pan is, that the acid of the fruit acts upon the copper of which the preserving-pans are usually made. From this example the process of preserving fruits by syrup will be easily comprehended. The first object is to soften the fruit by blanching or boiling it in water, in order that the syrup by which it is preserved may penetrate through its substance.
Fruits Preserved in Syrup.—Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the syrup and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit, while the fluid parts of the syrup gently evaporate. They should be dried in the stove or oven on a sieve, and turned every 6 or 8 hours, fresh powdered sugar being sifted over them each time they are turned. Currants and cherries may be preserved whole in this manner in bunches. Orange and lemon chips are thus preserved. After being thoroughly dried they should be stored in air-tight tins in a cool dry place.
Marmalades and Jams differ little from each other: they are preserves of half liquid consistency, made by boiling the pulp of fruits, and sometimes part of the rinds, with sugar. The term marmalade is applied to those confitures which are composed of the firmer fruits, as pineapples or the rinds of oranges; whereas jams are made of the more juicy berries, such as strawberries, raspberries, currants, mulberries, etc. Jams require the same care and attention in the boiling as marmalade; the slightest degree of burning communicates a disagreeable empyreumatic taste, and if they are not boiled properly they will not keep. Marmalades and jams are now so cheap that they are within reach of the poorest. They can also be bought so good that there is little inducement to make them at home if the fruit has to be bought or is dear. Nevertheless, it must be confessed that they are seldom both cheap and good, so that housekeepers who desire both quality and economy, and are not over-anxious to spare their own trouble, usually prefer them home-made. To make them successfully a properly constructed preserving pan or maslin-kettle is necessary. Formerly these were composed of solid brass or copper, and formed one of the careful housewife's most cherished possessions. They may now be obtained at a comparatively trifling cost in enamelled iron, but the objection to their use is that the syrup boils over more quickly than in a preserving pan made of copper or brass, and moreover it is more apt to burn and stick to the bottom of the pan. A long wooden spoon or stick is necessary. The end to be attained is to boil the juice of the fruit to such a consistency that it will neither ferment nor mildew. Some persons add a little water, others put only the fruit in with the sugar. From ¾ of a lb.
