Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1905-11-09
HINTS ON PRESERVING.
HOW ts Make jams and JcIiies Out OF
Fruit

Fruit.
Now is the season when fruit is
abundant. cheap and in the best condi-
ton for making jams, preserves and
jellies. Preserves mean fruit that Is
cooked with sugar. equal weight, and
left whole or nearly 50. Jams are
where the fruit is crushed and boiled
with sugar to a thick mass Jelly is
where only the juice Of the fruit is
used, with an equal quantity of sugar
cup for cup full.
Blaekherries raSnherrks. nluInS
greengages and peaches are best for
jam. Red currants, Concord grapes,
apples, crab apples and ounces make
the best jelly, while all the fruits can
be simply preserved, made into jam
or canned But canning is not con-
sidered here; it is too difficult to give
certain rules for. But these three kinds
of preserved fruits never spoil if made
after these rules.
TO make good jellies the housekeeper
must have proper utensils Jelly
glasses with metal covers cost but lit
tie, and the smaller size gives the best
satisfaction. Pint bottles for preserves
and jam are better than larger ones.
An eight quart agate kettle, an agate
spoon. a skinner, a wooden spoon, a
dipper holding pint. a measuring cup,
a fruit funnel and a pair Of scales to
weigh sugar and fruit are needed; also
a cheesecloth Jelly bag.
Jelly cannot be made of strawberries
alone, as they lack pectin. Apples,
crab apples, currants and grapes have
the most. So by adding the juice from
any one Of those fruits to the straw
berries jelly can be made.
The jelly bag Of eheeseeloth should
be wrung out Of hot water when the
boiled fruit is put into it to drain.
All fruits for jelly should be put into
the kettle with just water enough to
be visible at The to- ana then boiled
long enough 10 cook the fruit. 4 few
minutes suffice for al except pears and
ounces. Np1ses a.ll ounces should
be NJ 'a and quar- ered without peel
ing o. t.Iling out The cores for jelly.
For preserves ounces should be peeled
and eored.
When cooked, fruit, jaiee and ali ara
to be put in the jelly bag, hinig up and
left TO drain all night. The eiear juice
is then measured, cup for cup Of juice
and sugar. which must have been dried
so that it is hot in the oven. Boil it
twenty minutes over a gentle fire, tax
ing off the scum as it rises without stir
ring. Have the jelly glasses standing
on wet cloths. each with q spoon in it,
Fill and let the jelly stand all night
ana in the morning pour melted white
wax over the surface. This keeps it
from molding. Paste sae name Of each
kind on the glass, cover and wrap in
dark blue paper. 1t Is better to have
the fruit under rather than over ripe.
Preserved ounces, pears and other
hard fruit should be pared. cored and
ouartered and put to boil with one
quarter OF a pound OF sugar to each
pint of water. Boil until straw viii
pierce them. Take them out of the strip
and add three quarters more OF sugar
to every pint Of sirup and let It boil
well, Swimming it, Add she fruit and
allow it to boil ten minutes This will
keep forever
Jam Of any kind requires that the
fruit boil soft and thea be mashed and
returned to the fife with its equal
weight of sugar and SLOWED to boil
fifteen minutes. Peaches and all kinds
Of plun1s, being SOFT Should be dropped
into boiling sirup when wanted whole
or boiled and mashed first for jam
Peaches, apricots ant1Scherries are bel
ter II i few of the farS are left III the
strip SUNNI
zade witt