The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1897-09-23
APPLE JELllES.
Extracts From Papers Read ut the Maine
Pomological Society.

NFFLE JCIIiCO.
Extracts From Papers Read Mt the Maine
PomologicaI Society.
Comparatively few people are aware
Of the great value OF apples for jelly
making. and this is more especially
true of large raisers of apples.
The greatest factor that has brought
out the jelly making qualities of apples
has been the Maine State Pathological
Society, which has so generally offered
from year to year liberal premiums for
the best collection of apple jellies made
from distinct and named varieties Of
apples. II has aroused an interest in
the subject and excited inquiries which
have reached great practical value. At
the State Fair last September the ex-
hbition Of apple jelies was so extern
sfve and of such a high standard that
It was Of great interest to the visitors.
Few, if any, varieties of apples are
unsuitable for jelly, the possible ex-
ceptfons being sweet apples, yet
have been successful in obtaining q
very good Jelly from Tolman Sweets,
and the sweet Baldwin, but as a rule
they are not adapted to jelly making.
duced ranges from the almost white
Jelly of the Yellow Transparent apple,
to the deep crimson of the Red Astra-
chan and the flavor from the delicate
favor of the Porter to the sharp acid
of the Ounce apple.
To state a definite rule by which to
make apple jellies would be difficult
and perhaps impossible.
1t does not require the first grade of
apples, the second quality of fruit being
Just as good, but 1t is very necessary
that the apple has attained its full
growth, is Of good color, and as near
ripe as possible.
A general rule is as follows: Quar-
ter the apples, using peeling and all, as
the peel is in a great measure respon-
sible for the color Of the jelly. Place
the apples in large porcelain kettle.
using to every four quarts of apples,
two quarts of water for fall apples,
and three quarts of water to four
quarts Of apples for winter fruit Place
the kettle upon the stove and allow the
apples to cook until they become just
soft. but be careful that they do not
cook until mealy, pour into large fan
mel bag and allow the Juice to drip
through into a dish; 1t may be we'll to
squeeze the pulp very little to get
the full richness OF the apple, being
careful not to get any Of the pulp into
the Juice, as it spoils the clearness OF
the Jelly. Now place the juice in the
kettle, having 1t spread over as large
q surface as possible, as 1t boils down
much more quickly; let it boil rapidly
for ten minutes, all the time skimming
on whatever scum arises to the top.
While the juice is boiling the first
time, have the sugar in the oven heat
Ing, allowing one pound OF sugar to
quart OF juice. When the juice has
boiled for ten minutes, stir in the sugar
rapidly and allow 1t to all dissolve,
then strain 1t again to take out what
ever impurities there may be in the
sugar. Now allow the juice to boil in
heavy drops from the spoon; this will
require, on an average, about ten min
utes. Now the jelly is ready to pour
into tumblers. Allow it to cool until
thoroughly hard, and place a piece Of
wax paper over the top; be sure the
covers to your tumblers fit tight, then
place in cool, dry place.
In the making OF all these jellies one
Judgment, for some apples will Jelly
quicker than others, some will require
q little more sugar, and some a little
more water for boiling. 1t makes a
great difference in the time of year
when the apple Is used; the nearer to
the time when the apple is taken from
the tree the better
After trying over forty different va
rieties, the best returns came from the
Porter, Astrachan, Yellow Transpar-
ant, King Tompkins. Duchess of Olden-
burg. BillhamhiIl and Alexander for
the fall apples, and the Bellfower, Ben
Davis. Greening. and Baldwins for win
ter apples.
The Porter and Bellfiower stand at
che head. the Porter being replaced in
the winter by the BellfOwer, and that
much abused apple. the Ben Davis, is
one OF the very best apples for ielIy.