Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-08-16
HINTS ON PRESERVING. 1
How TO Make Jams and JelIfes out OF
Emit

Fruit
Now is the season when fruit h
abundant, cheap and IN the best condi-
ton for making Jams. preserves and
Jellies. Preserves mean frGit that IS
cooked with sugar, equal weight, and
left whole or nearly so. Jams are
where the fruft is crushed and boiled
with sugar to n thick mass Jelly is
where only the Juice of the fruit is
used. with an, equal quantity Of sugar,
cup for cup fu1f.
Blackberries, raspberries. plums.
greengages and peaches are best for
Jam. Red c,lrrants, 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
| ofpreserved fruits never spoil IL made
after these rules.
To make good 1ellies 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,
Anaeight quart agate kettle. an agate
spoon, a skinner, wooden spoon,
dipperi holding q pint, measuring cup.
a. fruit funnel and a pair of scales to
weigh sugar. and fruit are needed; also
q cheesecloth'5ellylb bag.
JeIly1 cannot be made of. strawberries
alone, as they lack pect1n. Apples,
crab apples, currants and grapes have
theimost So by adding the juice, from
any one of those fruits to the straw
berries jelly can be made.
The Jelly bag Of chcesecloth shoum
be wrung out of hot water when the
boiled ,frnit is putinto it to drain.
All fruftslfor jelly should be put. into
the kettle with just water enough to
! be Visible at the top and taen boiled
| long enough to cook The fruit. A.few
minutes suffice for all except pears and
| ounces. Apples and ounces should
| be washed and Quartered without peel
ing or taking out the cores for Jelly.
| Boripreserves ounces should be peeled
| and cored.
When cooked, fruit, juice and all are
to be put in the ielly bag, hung up and
left d. drain all night. The clear Juice
is TIL II measured, cup for cup ofiJulce
and sugar, which must have been dried
SO that It is hot In the oven. Boil 1t
twenty minutes over gentle fire. tax
ina off the scum as It,rises without stir
ring. Have the jelly glasses standing
on wet cloths, each with n spoon in it.
Fill and let the Jelly stand all night
and In the morning pour melted white
wax over the surface. This keeps 1t
from molding. Paste the name of each
kind. on the glass cover and wrap In
dark blue paper. 1t is better to have
| the fruit under rathersthan over ripe
Preserved ounces, pears and other
hard fruit should be pared, cored and
quartered and put to boil with one
quarter of a pom a Of sugar to each
pint of water. Boil until straw will
pierce them Take them out of the strip
and add three-quarters more of sugar
to every pint of strip and let it boil
well. skimming 1t. Add the fruit and
allow it to boil ten .ninuoes. This will
keep forever.
Jam Of any kind requires that the
fruit boil soft and then be mashed and
returned TO the fire with It's equal
weight of sugar and allowed TO boil
fifteen minutes. Peaches and all kinds
of plums, being soft, should be dropped
into boiling sirup when wanted whole
or boiled and mashed first for jam.
Peaches, apricots and cherries are bet
ter If few of 90 pits are left in the
sirup.