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Fruit Preserves

( Originally Published 1926 )



344 Q. How much fruit must preserves contain in order to be legally labeled "preserves"?

A. All articles labeled "preserves" must contain at least 45 per cent of fruit; the remaining 55 per cent must be sugar.

345 Q. What is the required proportion of fruit and sugar in jam?

A. The same as in preserves; 45 per cent of fruit and 55 per cent of sugar. The Government authorities, however, do not object to an article that contains less than 45 per cent of fruit being labeled "Jam," if the exact formula is stated on the label, as for instance : "28% Apple Juice, 12% Strawberry, 60% Sugar."

346 Q. What is the difference between preserve and jam?

A. So far as the contents are concerned, there is no difference between the two. The word "jam," however, implies that the fruit has been cooked to a somewhat pulpy consistency, that no effort has been made to preserve the fruit whole.

347 Q. Are all products labeled "preserve" or "jam" made from fresh fruits?

A. No. Preserves and jams can be made from either fresh fruit, "cold pack" fruit, canned fruit, or a mixture of two or of all of these and be properly labeled "preserve" or "jam." If fresh fruit alone is used, the product may be labeled "Fresh Fruit Preserves," but not otherwise.

348 Q. How does marmalade differ from pre-serve?

A. Marmalade is preserve made from thinly sliced rind fruits, such as oranges, grapefruit, figs, etc., and including all or part of the rind.

349 Q. What is the Government definition for citrus fruit marmalade?

A. "The clean, sound, jelly-like product made from the properly prepared juice and peel, with or without the pulp, of fresh citrus fruit, of canned citrus fruit, or of a mixture of these, by cooking with water and sugar (sucrose). It contains, embedded in the mass, pieces of the fruit peel, with or without portions of the pulp of the fruit."

350 Q. Is the orange marmalade on the market prepared from sweet or from bitter oranges?

A. Both kinds of oranges are used, but the best orange marmalades on the market are pre-pared from the bitter, pungent-flavored Seville variety of oranges, the whole fruit being used. When sweet oranges are used, they are usually blended with lemons or grapefruit in order to produce a marmalade with the desired bitter

351 Q. What is the difference between" preserve" and "corn syrup preserve," and between "jam" and "corn syrup jam"?

A. The corn syrup products contain 55 per cent corn syrup in place of the 55 per cent sugar content of products labeled "preserve".

352 Q. From what does marmalade derive its name?

A. From "Marmelo," which is the Portuguese word for quince. It was from the quince that marmalade was first made.

353 Q. What is the Government definition for fruit jelly?

A. The clean, sound, semi-solid, gelatinous product made by concentrating to a suitable consistency the strained juice, or the strained water extract, from fresh fruit, from `cold pack' fruit, from canned fruit, or from a mixture of two or of all these, with sugar (sucrose)."

354 Q. How does a product labeled "Corn Syrup Jelly" differ from a product labeled "Jelly"?

A. "Corn Syrup Jelly" differs only in the fact that corn syrup instead of sugar is used in its preparation.

355 Q. What is meant by" apple base" preserves, jams, and jellies?

A. The term "apple base" signifies that apples or apple juice have been added to the fruit used in making the preserves, jams, or jellies. When apples or apple juice are added, the fact must be so stated on the label. If the apple content is more than 50 per cent, the word "apple" should appear before the name of the other fruit, as, for instance, "Apple-Raspberry Jam." If the apple content is less than 50 per cent, the word "apple" should appear after the name of the other fruit; as, for instance, "Raspberry-Apple Jam."

356 Q. How are the Maraschino style cherries produced?

A. They are prepared from Royal Anne cherries, picked before they are fully ripe. The cherries are pitted, then cooked in sugar syrup, after which they are colored and then flavored with imitation maraschino liqueur. The Maraschino style cherries are usually sold as "Dessert"cherries. (These cherries derive their name from the Marasca cherry, which grows in Dalmatia, a province of Jugo-Slavia, from which cherry the original maraschino liqueur was distilled.)

357 Q. What is meant by "crystallized" ginger, and for what is this ginger used?

A. Crystallized, or candied, ginger is pre-served ginger root that has been dried. Like the preserved ginger, it is used for after-dinner desserts, as an aid to digestion.

358 Q. What are marrons?

A. Preserved or candied chestnut meats. Used in making fruit salads, and various fancy desserts.

359 Q. What kind of jelly is Bar-le-Duc?

A. This jelly is really a preserve, made in the town of Bar-le-Duc, France, originally from currants, the seeds of which have been removed. The specialty of this "jelly" is that the berries remain whole. This is accomplished by using much more sugar than is used in making ordinary jelly, thus requiring boiling for only a short time. Similar jelly is not being produced in this country, because the cheap female help required to remove the seeds is not available here. The cost would be much greater if the jelly was made in this country. Bar-le-Duc "jelly" is now also being made from other berries, such as raspberries, strawberries, and gooseberries.

360 Q. What are the several varieties of fruit jellies on the market?

A. Quince, Apple, Crabapple, Cranberry, Cur-rant, Grape, Plum, Damson Plum, Blackberry, Raspberry, Strawberry, Cherry, Pineapple, Pear, Lemon, Peach.



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