JAM

a title generally applied to that cla of sweet preserve in which either the whole fruit or its pulp is cooked without regard to the preservation of the shape of the fruit (see the general article on Preserves). If the rind shows as such, the “‘jam’’ commonly becomes Marm a tapE (which also see). The In ghest cla Jams contain no other ingredients than the fruits of their titles, refined sugar, and a little water. Those of relatively low price include also, as a rule, considerable proportions of apple juice or corn-sirup, or both. These compound jams lack the fine fruit flavor of high-cla jams, but their manufacture furnishes people of moderate Incomes with a plentiful supply of cheap, pleasing, sweet, and thoroughly wholesome ‘‘spreads.”’ Commercial apple-pectin (see reference in the article on JeuLy) is, further, added te some otherwise unblended products for the single purpose of making them firmer. Good jam, if eaten in moderate quantity and together with other appropriate articles, is an excellent food. It is high in carbohydrates and fruit-mineral value. The fruits chiefly used for jam making are apples (including erab-apples), apricots, cranberries, currants, oranges, pears, plums, quinces, raspberries, and strawberries.