Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1881-08-11
How to Make Jellies.

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Only the best quality of fruit should be
selected for preserving-that which is
ripe but not overripe. This caution is
especially necessary in preparing jelly.
The gelatinous substance OF the fruit
grows watery with age, and in spite OF
all efforts jelly made from too ripe fruit
will not storm" Currant jelly is usu-
ally the first preserving done. Straw
berries are often neglected, as they are
an extremely delicate fruit to keep
through the hot weather. Currant Jelly
making is one of the most delicate culin-
airy arts. 1t requires care, skill and at
tention to the smallest details. Without
this the jelly may come, but 1t Will De
dark and stringy, and fiavo less, or,
most humiliating of all to the mousse
keepers pride, it may be thin. Ii the
Jelly does not ssforrn'' in one night, there
is little use in working over it. The
currants have been overripe or the juice
has been cooked too long. twill grow
a little thicker if it is set in the sun Tor
day or two, covered with pieces OF glass,
| but Jelly once thin will never form right
ly and no care can remedy the mistake.
| Speed is of the greatest consequence
in all preserving, as the natural flavor
of the fruit is more readily saved. The
old-fashioned method of squeezing the
Juice from the unheated fruit and bolllng
it down to thick conserve is happily
abandoned now by all intelligent house,
keepers. Place the currants, which may
be stewed if you wish, though IL
is not necessary, in stone jar ana SET IL
in pot of cold water, which should be
hot
be covered tightly and be little higher
than the rim of the pot, so that no
steam can get to the currants. COOK
them in this way thirty minutes after the
water beoins to boil Then break the
fruit with a potato beetle and strain
through a flannel bag. Do not squeeze
the currants too hard, las the jelly will be
cloudy if you do. 1t is better to press
the Juice out with press. To every
pint of Juice allow pound OF sugar.
Put the Juice over the fire in a porcelain
lined kettle and let it cook gently fifteen
minutes after it boils. Then add the
sugar: stir to dissolve it as quickly as
possible, and at the first boiling remove
: the kettle from the fire and fill the bowls
, or tumblers you have in readiness.
These should be standing in a pan OF
) boiling water, to prevent their beng
cracked by the hot jelly. Opaque
bowls or Jars are better to keep jelly
than tumblers, as they exclude the light
7 A bowl makes a prettier mold for the
table. 1t is well to put specimen OF
the ielly in a tumbler to examine its
clearness and color.
Many housekeepers prepare cufren'
Jelly spiced to eat with mutton and othel
: meats. This is easily done by adding
tablespoonful of cinnamon and one o.
7 mace, tied in a bag, to the juice wher
when you put it on to boil. Before YOU
add the sugar take out the bag of spices
add a tablespoonful of cloves, which may
l remain in the jelly, as they look prett.
floating in the clear crimson foam.
I, Black current jelly is excellent, and il
made in the same way as red currant.
: The amateur cook may fail in her frs
currant jelly, but she will be sure to sue
: coed with grape or ounce jellies. The.
9 are much more easily made and cal
scarcely fail to be firm and fine: Grape
!, are made into jelly in the same way. a
currants. The fruit should be only jus
j. ripe, and green grapes. just before the
l. turn, are often used. The most dellcIou
|, grape Jelly is made of the large TO,
grapes common in thickets in New Eng
}, land. Plum jelly is made like grape
and damson or green gage plums ar
n used.
Ounces and crab-apples seem mad
l. for jelly. They cannot be preserve
without their syrup running to jell
,, around the fruit. Select the ounce!
5, slice and core them, but put them all tt
gether over the fire; cook till tender
g. allowing a cup of water to every tiv
70 pounds of fruit. Press out the juice, an
to every pint of juice allow a pound
d sugar, and proceed as with currant Jell.
For crab-apple jelly, choose the best 5
ID berian apples, cut them in haf--do NJ
peel or core-place them in stone j.
a. set in water in the same way as currant
but let them remain on the back part (
as the range, the water slowly boiling arour
them for seven or eight hours. Set the
d. off the stove at night and in the mornir
strain the cold juice through flame
s. boil it down twenty minutes and &C
sugar in the same proportion as in Gu
as rants. Let it boil up and then fill tt
bowls.
IL For peach jelly add three-quarters
the blanched kernels of the peach nut
d, After the juice is pressed out allow
scant pound of sugar to pound of Julc
a Cook the juice twenty minutes, add Il
d, sugar, let it boil up once and put in Il
bowl. Do not seal up any jelly at ono
al, but leave it uncovered till the next da
Is, then place two thin papers dipped
brandy over it and seal it up with pap
ed and paste.