75. JAM is similar to preserves, except that the fruit used is made into
a pulp before it is cooked with the sugar or after a part of the cooking
is done. As a rule, only whole small fruits are used for jams, but the
larger fruits can be utilized for this purpose by being cut fine and
made into a pulp. When small fruits are used, part or all of the seeds
are sometimes removed, but generally the seeds are allowed to remain if
they are not too large. Jam is made thick by long boiling, and when done
is usually quite smooth. A precaution, however, that should always be
taken is not to cook it too long, for jam is very unappetizing if it is
too thick.
Fruit may be purchased purposely for jam, but for the most part, this
form of preserve is made of imperfect or very ripe fruits that are not
suitable for canning, preserves, and other processes that require almost
perfect fruit. If this point is kept in mind, it will be possible,
during the canning season, to make into a delicious jam fruit that would
otherwise be wasted.
76. STRAWBERRY JAM.--As strawberries have very small seeds, this fruit
makes an excellent jam.