Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1899-08-26
JELLY MAKING.
Plain Directions For the Process From -
ginning to End.


ginning to End.
The why's and the wherefores Of jelly
making are as easily mastered as those
of any other method Of preparing fruit,
and yet clear and sparkling jelly is by
no means common, and many house.
wife whose perfect assurance makes
canning, preserving and picking easy
work makes bugbear Of jelly making
and from first to last is apprehensive
that it will not come" or if it does
will be cloudy, dark colored or pun.
gent. For this reason writer in Good
Housekeeping furnishes some informa-
ton that will make the whole thing
plain sailing from the beginning to the
end.
The choice of the fruit is the difficult
part Of the work. One may as we'll ex-
pect to "gather figs of thistles" as to
make firm and delicate favored jelly of
half grown or overripe fruit. Pectose,
the substance which gives firmness to
fruit and when freed by boiling yields
jelly, is at its best in every respect when
the fruit is perfectly ripe, but from
that time it commences to deteriorate.
As q choice between two evils, then,
underripe fruit is preferable to over
ripe, but the jelly produced from the
former will be neither as fine favored
nor colored as though the fruit were
ripe. AS rule large berries and cur.
rants 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 non.
sense. At the same time many varieties
Of small fruit will absorb moisture, and
il picked Just after heavy rain the
juice will require longer boiling.
As with canning SO in all other meth
DDS Of preparing fruit, neither tin yes.
sells nor iron spoons must be used in any
Of the various operations. GRADUATED
sugar is the purest, most delicate flavor.
ed and inexpensive
Have two bags, one made of coarse
linen crash. the other Of cheeseoioth,
with strong linen cord for suspending
| the former.
None of the small fruits require any
water In cooking il quart Of the
fruit Is first put in the preserving ket.
tie, mashed and slowly cooked until the
juice flows freely. Then draw the ket.
tie to the back of the range; add the
remainder Of the fruit by degrees, stir
ring occasionally; draw to the from
and cook gently but steadily until soft
OF the larger fruits plums and peache,
require little water, while crabapples
ounces and common apples should hav,
enough to show through from the TOT
after the mass has been shaken down.
While the fruit is cooking, soak tn,
linen drip bag in hot water. As soon a
the fruit Is soft enough to break easily
wiring the bag dry. hold over a deel
earthen bowl or stoneware crock
put In the fruit, tie the top firmly an,
suspend, to hang free, in q warm plac
and away from drafts. AS IL cools, oc
casionally press against the sides Of tn
bag with two wooden ladies, but neve
squeeze with the hands If you woul
make first quality jelly. "a little in
ferior jelly for cooking purposes ca
afterward be made by squeezing an
wringing, but the game is hardly wort
the candle.)
Measure the juice, return to the fir
and boil steadily. uncovered for 20 min
ntes, slkimming often. During this tim
have tho sugar heating in the oven
When the Juice is sufficiently cooked
turn In the sugar carefully. Stir gentl
until II Is dissolved, but no longer. an
AZ soon az the jelly boils draw the ke
tie TO the back Of the range. Have
hot, deep bowl and dipper In READINGS
; and ut once strain the jelly through I'll
oheesecloth bag previously wrung OF
OF hot water) and I'LL the jelly glass,
as IL sets on the range
Let tho jelly stand uncovered sever
hours before sealing, Then cover Il
top with u thin layer Of melted para
fin or with paper soaked In brand
pressed close % tho jelly and larg,
circle Of paper pasted over tho top
the glass jelly will never keep perfeo
ly IN damp place, aud ono both d.
= aud cool IL best