Bohemian-American Cook Book/Jams
Jams.—Povidla.
While jellies are made with fruit not quite ripe, jams can be made with fruit ripe or overripe, but of course it must be sound. The fruit is peeled and stoned or pitted, and is then be boiled with sugar until thick.
933. GRAPE JAM.
Hroznová povidla.
Wash and stem the grapes, squeeze out the pulp, putting the skins in one pan and the rest in another. Boil the latter without adding any sugar or water, about half an hour, or so long until the seeds can be pressed out. Strain or squeeze through a cheesecloth. Place the juice back in the kettle, add the skins, and to each cup of fruit add half a cup of sugar or more, to taste. Simmer one and a half hours.
934. CURRANT JAM.
Rybízová povidla.
Stem and wash the currants, place in a kettle, mash and boil. When they have been boiling a short time, add sugar, three fourths of a cup to each cup of fruit. Mash with a wooden masher and boil slowly half an hour. Gooseberry jam is made this way also.
935. RASPBERRY JAM.
Malinová povidla.
Wash and pick over the berries, mash in a kettle and when they have boiled a short while, add half a cup of sugar to a cup of fruit, then boil half to three quarters of an hour. Blackberry and strawberry jam is prepared this way also.
936. APPLE JAM.
Jablková povidla.
Peel and slice the apples, put them in a kettle with a small quantity of water (a cup of water to a gallon of apples) and boil twenty minutes, stirring often. When done, strain through a sieve or cheesecloth and place back in the kettle. When they have boiled a short time, add sugar, (half a cup of sugar to a cup of fruit) and a bit of grated lemon rind. Boil half or three quarters of an hour, stirring often.
937. PLUM JAM.
Slivová povidla.
Wash and stone ripe plums and boil with a small quantity of water. If the stones cannot be taken out easily, boil the plums whole. When soft press through a sieve and place back in the kettle. When the jam has been boiling a short time, add half a cup or more of sugar to a cup of fruit, a bit of cinnamon and cloves and simmer to the desired thickness, stirring often.
938. QUINCE JAM.
Kdoulová povidla.
Peel and quarter ripe quiuces, boil soft, drain and press through a sieve. To each cup of fruit add three fourths of a cup of sugar and the juice of one lemon. Boil until thick.
939. PEACH JAM No. 1.
Broskvová povidla.
Peel and stone nice ripe peaches, press through a sieve, add half a cup of sugar to a cup of fruit and let it boil thick, skimming and stirring often.
940. PEACH JAM No. 2.
Broskvová povidla na jiný způsob.
Wash and rub off the down, quarter and place in a kettle with an equal amount of sugar. Simmer five or six hours, stirring often.
941. TOMATO JAM.
Povidla z rajských jablek.
Pour boiling water over nice ripe tomatoes, then skin and put them in a kettle, mash and simmer about forty-five minutes. Then add half a cup of sugar to each cup of tomatoes, sliced lemon (one lemon to a gallon of tomatoes) and a piece of whole ginger. Boil about an hour.
942. TOMATO AND APPLE JAM.
Povidla z rajských jablek a jablek.
Stew, each separately, five quarts of skinned tomatoes and six quarts of peeled and quartered apples. When each mixture has boiled down thick, mix together, add six pounds of sugar, two tablespoons of cloves and three of cinnamon (both powdered) and simmer one hour.