The times. [volume] (Richmond, Va.) 1890-1903, 1898-09-17
JELLY-MAKlNG.
Plain Directions for the Process from
Beginning to End.


Beginning To End.
The why's and the wherefores OF jelly
making are easily mastered as those OF
any other method OF preparing fruit and
yet clear and sparkling jeny Is by no
means common. ana many a h0useWlte
whose perfect assurance makes canning
preserving and picking easy work makes
a bugbear OF ielly-makluig and from hrst
10 last is appreEensiYe mat it Will not
come" or II it does Will be cloudy,
dark colored or pungent. For this reason
"A writer in Good Housekeeping furnishes
some information that will make the
whole thing plain sailing from the be-
ginning 20 the end.
The choice OF the fruit IS the difficult
part OF the work. One may as well eX-
pect to gather figs OF thlsties as TO
make firm and delicate favored je.ly OF
half-grown or over-ripo fruit. Pectose,
the substance which gives nrmness 10
fruit and wnen freed by boiling yields
Jelly. Is at It's best In every respect when
the fruit Is perfectly ripe. but rom that
time 10 commences 10 detcrloFdte. As
choice between two evils, then. underrlpe
fruit Is preferable TO oVerripe, but tho
Jelly produced from the former VII! os
neither as fine favored nor colored as
though the fruit were ripe. As rule.
Juice than the smaller ones. In fact, II
is good economy 10 buy prime rruit or al
kinds for jelly
The prevalent belief that Jelly must b
made on a clear day Is utter nonsense.
At the same time many varieties OF
small fruit will absorb moisture, and n
picked Just after a heavy rain the Juice
will require longer boiling.
AS with canning. 50 In all other meth
- FarHtf f4..f-N her ~
nor iron spoons must be used IN any OF
the various operations. Granulated sugar
IS the purest, most delicate favored and
inexpensive.
Have two bags. one made Of coarse
linen crash the other OF cheeseCloth.
with strong linen cord for suspendins
the former.
None OF the small fruits REQUIRE any
water in cooking II a quar- OF - fruit IS
first put In the preserving kettle. mashed
and slowly cooked until the Juice COWS
freely. Then draw the kettle 10 tne
back OF the range. add the remainder or
the fruit By degrees, stirring occasionally.
draw 70 the front and cook gently but
steadily until soft. OF the larger fruits.
plums and peaches require little water,
while crabapples, ounces ara common
apples should have enough 70 show
through from the top after tie mass mas
been shaken down.
While the fruit is cooking. soak the
lincr drip bag In hot water. As soon az
the fruit is soft enough 10 break easily.
wiring the bag dry. hold over deep
earthen bowl or stoneware crock. put IN
the fruit tie the top firmly and suspend
TO hang free. in a warm place and away
from draughts. As IL cools. occasionally
press againt the sides OF the bag with
two wooden ladies'. but never squeeze
with the hands II you would make nrst
quality Jelly. A little inferior Jelly for
cooking purposes can Afterwards be maze
by squeezing and wringing, but the game
is hardly worth the candle.
Measure the Juice return 70 the IRE ana
hoil steadily, uncovered for twenty MIN
utes. skimmIng often. During this time
have the sugar heating IN the oven. When
the iuice is sufficiently cooked, turn N
the sugar carefully. Stir gently until u
IS dissolved, but no longer. and as soon
as the Jelly bolts draw the kettle 70 the
back OF the range. Have hot, deep bowl
and dipper In readiness and at once strain
the jelly through the cheese-cloth bag
previously wrung out OF hot water) ana
All the Jelly glasses as n sets on the
range.
Let the Jelly stand uncovered several
hours before sealing Then cover the top
with a thin layer OF melted parahin or
with a paper soaked In brandy pressed
close 10 the Jelly and a larger circle OF
paper pasted over the top OF the glass.
Jelly VIII never keep perfectly IN . damr
place. and one both dry and cool u best.