The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-08-28
The Art of Jelly Making.

Good Housekeeping
One may as well expect to gather figs
of thistles'' as to make firm and delicate
favored jelly of half-grown or overripe
fruit.
Pectose. the substance which gives firm
ness to fruit, and when freed by boiling
yields jelly, is at it's best in every respect
when the fruit is perfectly ripe, but from
that time it commences to deteriorate. AS
a choice between two evils, then, underripe
fruit is preferable to overripe, but the jelly
produced from the former will be neither as
fine favored or colored as though the fruit
were ripe.
AS rule, large berries and currants yield
more juice than the smaller ones. In fact:
it is good economy to buy prime fruit Of all
kinds for jelly.
The prevalent belief that jelly must be
made on clear day is utter nonsense. At
the same time many varieties of small fruit
will absorb moisture, and if picked just
after a heavy rain the juice will require
longer boiling.
AS with canning-so in all other methods
Of preparing fruit, neither tin vessels nor
iron spoons must be used in any of the
various operations Granulated sugar is
the purest, most delicate favored and mex
penSiVe
Have two bags, one made of coarse linen
crash, the other of cheese cloth, with strong
linen cord for suspending the former.
None Of the small fruits require any water
in cooking, If quart of the fruit is first
put in the preserving kettle, mashed and
slowly cooked until the juice flows freely.
Then draw the kettle to the back Of the
range; add the remainder OF the fruit by de-
grees, washing occasionally; draw to the
front and cook gently but steadily until
SOFT
Of the larger fruits, plums and peaches
ounces and common apples should have
enough to show through from the top, after
the mass has been shaken down.
While the fruit is cooling, soak the linen
dripbag in hot water. AS soon as the fruit
is soft enough to break easily wiring the
bag dry, hold over deep earthen bowl or
top firmly and suspend, to hang free in a
warm place and away from draughts. AS
it cools, occasionally press against the sides
of the bag with two wooden ladies', but
never squeeze with the hands if you would
make first quality jelly. CA little inferior
jelly for cooking purposes can afterWard
be made by squeezing and Wr1nglng, Dut
the game is hardly worth the candle)
Measure the juice, return to the fire ana
boil steadily, uncovered, for twenty min min
utes, Swimming often During this time
have the sugar heating in the oven; when
the juice is sufficiently cooked. turn in the
sugar carefully; stir gently until it is dis
solved, but no longer, and as soon as the
jelly boils draw the kettle to the back OF
the range. Have hot, deep bowl and dip
per in readiness, and at once strain the
jelly through the cheesecloth bag (previous-
ly wrung out of hot water) and I'LL the jelly
glasses as it sets on the range.
Let the jelly stand uncovered several
hours before sealing; then cover the top
with a thin layer of melted paraftne, or
with a paper soaked in brandy pressed close
to the jelly. and larger circle S OF paper 1f
never keep perfectly in damp place. ana
one both dry and cool is best:
From the standpoint Of wholesomeness, or
MI fr1fif Soy
fer widely, but as far as making is con-
cerned they ara identical. Only currants
while marmalade has the entire range of
larger fruits from plums to ounces. Inc
substitution of granulat ed for coffee sugar,
and the treating of both the sugar and the
fruit before they are combined has given
both conserves a finer color and flavor. But
in spite Of this jams-especially currant and
raspberry-have lost their old-time prestige.
Familiarity with the possible results Of eat
ing fruit seeds was the handwriting on the
WALL that sealed their doom. On the other
hand marmalades were never so delicious,
so varied or so popular as now.
No other preparation of fruit requires
such close attention from first to last Con-
slant and thorough stirring with wooden
ladle to prevent the mass from adherlne
to the bottom of the kettle Will alone IN
sure success. "A porceiain-lined Kettle IS pet
ter than granite ware one, because thick
For red currant or gooseberry jam, pine
apple orange or grape Cplcked When tne
fruit is half ripe) marmalade allow one
pound of sugar to every pound Of fruit;
quarter Of pound less sugar is sufficient
for the other varieties of fruit
Marmalade requires a little longer cook
ing than jam, because the .gelatinous skins
and seeds are rejected. The fruit is nrsl
cooked until soft then mashed through a
puree strainer to free the pulp from skins
etc 1t is then returned to the nre; the
sugar added and the mixture cooked slow
ly and steadily until it is smooth and a
little cooled on plate is firm and free from
water.