Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-06-23
Making Fruit Jellies.

I nv W 49, 80
! had such poor luck that | am al.
most afraid to undertake it again.
Please tell me the reason that some
ofmy Jelly was like syrup, more Of
it firm on top and watery under
meath and the balance hard and SUI
gary; at least tell me how to avoid
these things and Oblige
Galena, III. Mrs. G. I. S.
III knew what kind of fruit
YOU used and the way in which you
used it [ could more easily tell you
"why." Some fruits sarc lacking
in jelly-producing properties, and
have to be helped to frmnes by the
addition Of gelaiine, lemon juice or
the Juice Of other fruit, SO instead
of guessing at the reasons for former
failures l viii give you directions
which viii insure future success.
HOW TO make FRUIT JELLEY.
The process for all jclley-making
is materially the same. Cook the
fruit in @ porcelain or granite ket-
lie and stir witha wooden or sill
yer spoon. Iron and tin utensils
liniurc both taste and color. If a
brass kettle IS usod,bc particular to
scour it thoroughly with hot salt
and vinegar just before using, and
remove the contents directly on talk
inc from the fire. When the fruit
is well sohencd, with or without
tic addition OF water, according to
its nature. turn it into large, three
corncrod bag, that las been wrung
out Of hot water. The bag may
be made Of either coarse linen, cot
ton or flannel and must be stout as
well as coarse. Suspend this bag
Of hot frnit over an earthen bowl
or lar, andii convenient, in warm
place; leave it to drip for twelve
lhcurs. This does away with all the
nuisance Of "squcezing' and the
bag being suspended over night,
1.-The Jelly will only take little
while in the morning to complete.
When strained, measure the juice;
weigh a pound Of sugar for each
pint AID be particular about it too.
lDon't "suess, ifyou want to make
good jelly, bat if you prefer to meas
ure instead Of weighing use a heap
ING pint Of sugar Tor every pint Of
Juice; and ifthe fruit is very sour
make the latter measure scant. Boil
the Juice fast for twenty minutes,
skim it well tlcn add the su9ar.and
when It is dissolved, the jelly will
fall from tie spoon in flakes; if it
does moi. then let it boil for five
minutes, but it viii seldom be nee
essary, Boiling the juice long al
ter the sugar is put in will make it
dark and strong, and spoil the jelly.
while boiling hot, through thin
bag, into a pitcher; hold the bottom
OF the bag wicha fork and twist the
TOP, but not too tight and close if
you want your jelly 10 be bright
and clear. Pour as soon as posi-
bic into the molds as the jelly will
form almost Immediately and the
louicbcr It can be transferred the
clearer it viii be. Dip each mold
Into cold water before filling, that
the form may turn out nicely, and
lif glass is used set it on a cloth
dipped in cold water and put in
silver spoon while filling. Keep
the cloth cold by frequent dipping
and you will never crack a single
glass, even if the juice should be
boiling hot. Cuwants and wild
cherries in equal quantities make
good and wholesome jelly; red and
white cumanis one Of exquisite col
OF and black currants alone one
THAT IS rich and dark and exceed
insly palatable. Raspberries to
Jelly well should be mixed with a
third their quantity Of currants /;
cherries and Strawberries will not
lproduce a firm jelly without the ad-
dition Of gclatine, and ripe grapes
cannot be depended on, Grapes
should he used before they are full
iy ripened. Gooseberries are also
better for jelly that can scarcely be
surpassed either in appearance or
flavor. BY bruising slightly the
liuice can be liberated from all OF
these fruits without the use of wa
ter, except that which clings to
them after rinsing.
Crab-apples, both wild and Siber-
| ian, and ounces are particularly
easy to jelly. Wash, and cut them
into pieces without peeling or cor
! ing; cook in water enough to cover.
adding more if necessary TO render
them perfectly soft. A beautiful
amber jelly may be favored with
lemon juice. Peaches are not to be
relied on. 1t will require the juice
Of lemon 10 every pint OF peach
Juice, according to the quantity
and condition Of the peaches.
RED EAspBERRlEs ~ CURRANr JEL-
LY.
When the curant juice has boil
ed twenty minutes put in the prop
er quantity Of sugar to make jelly
and Immediately afterwards add a
lquart of fresh red raspberries for
leverv pint of currant Juice then