St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-08-30
JELLIES AND JAMS.

Some Pointers That May Be of
Service to Many Housewives.
Jelly making is an art, the height Of
the housekeeper's skill. for it demands
keen taste. nicely and promptness to
insure perfection rather than the twenty
minutes boiling and the pound for
pound OF sugar which most women
imagine all there is of jelly making.
The stOneware preserving pans are
best for all fruit uses, and a kerosene
stove, with an iron StOve-lid under the
pan, works quickly without Overheating
jelly or jellymaerS. Only quart of
juice should be pressed at time. and
made up as quickly as possible. Stand
ing, it loses flavor and develops sharp
ferment, which gives the edge to so
much of the jelly made. A sunny day
before storm, when the kettle boils
away fast, is the best day for boiling
jelly, as the juice evaporates faster.
The finest Jellies, however, are made
without heat, but by this process it
needs be fair. settled weather. Use the
best confectioners' sugar for jelly, or
roll and sift the granulated until it is
fine and will dissolve quickly. Have
the sugar measured and glasses ready
UClolC JulCCs 100 anu
strain through flannel without SQueez-
ing or stirring. but moving the juice to
fresh parts of the Straining cloth as it
becomes clogged. On careful straining
depends the crystal clearness of the
Jelly, which is read of Oftener than seen.
Repeated strainlng lessons the flavor.
Apple jelly is fine if made from high
favored, acid, white-tleshed varieties,
like the orange pippin or bellflOWer,
boiling the skins and seeds, tied in
cheesecloth, with the juice, which
hightens the flavor. For the finest
Jelly, press two quarts of cider and put
1t to simmer: pare five pounds of apples,
slice and boil In the cider over brisk
fire till the fruit is melted down; strain
and boil again, with ten ounces of sugar
to the pound of juice. This may be
favored with lemon or orange peel,
rose petals-five ounces being required
for the above amount of apples-or
with ounce.
Grab apples make a very firm and
palatable jelly. The Siberian crab APP
pie are easily obtained and are fine in
flavor, but if one can get them the wild
crab apples (the sour. green that grow
greatest satisfaction. They have a
spicy flavor and a pleasant acid which
are particularly delightful to invalidS.
The juice of the crab apple of either
kind may be used for jelly with that of
other fruits, such as peach, raspberry or
cherry, and will give firmneSS without
injuring the flavor. The proportion
may be left to the taste of the jelly
maker.
Ripe gooseberries and currants are
best for preserving. as they ale then
full grown and richer, and have bet
ter color when preserved, The same
rules should be followed as for other
small fruit. only they need longer cook
ing. Where they are plentiful enough
to use for jam they may be cooked soft
and rubbed through a sieve as directed
for raspberries. Brown sugar is good
in gooseberry and currant jam, while it
would spoil the flavor of other kinds of
berries.
Jam is so much nicer after having
the seeds and skins strained out that it
always pays to do so, and If well done
there is scarcely any waste of fruit.
Get and keep sieve for such uses, of
a cOarser net or mesh than meal sieve,
and you will find plenty of uses fora it.
If cans are plentiful and one is hurried
with other work, berries can be canned
in season, and opened and made into
Jam as needed any time through the
winter. Preserves and jams are really
finer, too, if made in small quantities at
the time.