Evening Republican, Volume 23, Number 249, Rensselaer, Jasper County, 16 October 1920 — LESS SUGAR IN MAKING JAM [ARTICLE]

LESS SUGAR IN MAKING JAM

Saving of One-Fifth to One-Quarter Can Be Made According to Kitchen Experts. One-fifth to one-quarter less sugar can be used in making jelly and jams, experiments made by household experts in the United States department of agriculture experimental kitchen Indicate. Another sugar-saving wrinkle tested by the experiment kitchen is to add one-quarter teaspoonful of salt to each cupful of fruit juice for jelly or pulp for jam, marmalade and conserve. In the case of nonacid fruit this makes the absence of the full amount of sugar less noticeable. The salty taste will disappear after the product has .stood for a few weeks, but the flavor will be much the richer for the addition of the salt Salt was so used la England during the War, and the method suggested was based on reports of the process. With fruits of pronounced flavor, or where lemon and orange peel or spices are used for flavoring those wtth mild flavor, various sirups take the place of part of the granulated sugar. Usually half and half is the proportion used to substitution. ’ " * "I*——