Household Hints in The Argus;
"Graf ' (Dunolly) describes what seems to be a very simple process of jam making,
" I never make much trouble of jam making as I stone the fruit, allow it to stand overnight with all its weight of sugar (brewers crystal) added.
When ready to put it on the stove , I butter the bottom of the preserving pan, place in it several cleaned half crowns and pour in the fruit and sugar.
I heat the remaining half of the sugar and add it when the jam is about half cooked.
I never stir the jam the coins do the work much better than any stirring would do it.
The fruit remains whole and the appearance of the jam is much improved.
In adding the hot sugar I gently move it with a wooden spoon to mix it and prevent it settling in one spot, but I do not put the spoon deep down into the jam. I place an asbestos mat under the preserving pan and regulate the heat.
In this way jam making interferes very little with the ordinary day's work."