Jam


Jam -

The title "Jam" is generally applied to that class of preserve in which the whole fruit pulp is cooked together with water and sugar without regard to the preservation of the shape of the fruit - differing from "preserved fruits" or "preserves," which retain in some measure the original forms, and from "jellies," which are distinguished by the removal of the pulp tissues and are also generally more "solid" in body.

The highest class jam contains no other ingredients than the particular fruit of its title, cane sugar and water. Those of popular use and moderate price contain large proportions of apple juice or pulp and commercial glucose, in addition to the "character" fruit. When manufactured under proper supervision to insure the use of good stock and pure glucose, correctly labelled so as to avoid misrepresentation and sold at a commensurate price, such jam compounds are just as wholesome and to the average palate nearly as pleasing in taste as "pure" jam. They are a distinctly desirable addition to the food supply, as they offer to people of moderate incomes a plentiful supply of sweet "spreads" at, in many cases, less than half the cost of manufacturing "pure" jams. To some people, furthermore, the apple-glucose product is more acceptable as being less cloyingly sweet than many varieties of pure jams.

Though the use of fresh apple stock and pure glucose in the manufacture of "strawberry" and "raspberry" jams, etc., is entirely permissible under proper conditions, supervision by competent authorities is necessary to avoid the use of apple or other stock of poor quality, as it is easy to disguise such use by the addition of saccharin, artificial colors, etc.

The presence of a considerable amount of the pulp of the fruit after which the jam is named, does not always warrant the assumption that it is a high class product - for large quantities of more or less exhausted fruit pulp of all kinds are commercially obtainable as the result of the manufacture of extracts, high class jellies, etc.

The fruits chiefly used for jam and jelly making are Apples, Apricots, Cranberries, Currants, Oranges, Pears, Plums, Quinces, Raspberries and Strawberries.


Arround Jam in The Grocer's Encyclopedia


Jaggeryhome
"J"
"JA"
Jamaica Ginger
navigation:
SuperCooking

The Grocer's Encyclopedia
TOP 200



Recipes home
  English cuisine
  *** Star recipes ***
  Healthy food
  About us
  Content
  




 
Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking {-@-} quidunited.co.uk