Los Angeles herald., 1909-06-19
HozV to Make Jelly of Small Fruits

process an assistant is nee cd to fish
out the glasses and pass them to the
main worker
II these rules be followed, and the
fruit be ripe and not overripe, the jelly
will form by the time it is in the glasses.
Let it get perfectly cold; pour melted
paraffine on the top of each glass and
fit on metal tops, or, if you have none,
paste paper covers on them.
In over forty-five years of jelly max
ing | have never lost a glass put up
according to this recipe. The flavor of
the fruit is preserved far better than
when juice and sugar are coc.ed togeth-
er in the old way and boiled down thick.
The jelly is clear and sparkling.
Keep in cool, dry place.
Black Currant Jelly
Make as above. 1t is highly recon-
mended for coughs and as a tonic. 1t
is more palatable if the black are mixed
with third as many red, ripe currants.
Currant and Raspberry Jelly
Allow one part of red currants to
two of red raspberries; heat both kinds
of fruit together and proceed as l have
directed.
The flavor is exquisite. 1t is particu-
larly nice for jelly roll or for layer cake.
Gooseberry Jelly and jam
Top and tail the berries and heat
them as for other jelly. They are very
juicy, and if all the liquor that will flow
from them after adding sugar were put
with the jam it would be too thin.
Therefore turn the berries when soft
and broken into a colander; let them
drain without pressing or shaking.
When most of the juice has run into
the bowl below empty the colander into
q preserving kettle after measuring the
Qrin 70 hniI- add a Mound
and a quarter of sugar to each pint of
berries; stir to dissolving and cook
steadily half an hour Put up in jam
pots, covering with paraffine, then fit
ting on tops.
For the jelly strain the juice through
a cheesecloth bag to get rid of the seeds
that have escaped through the colan-
der; measure it and heat as for other
Jelly. When it has boiled for twenty
minutes stir in the heated sugar,
generous pound TO each pint of juice,
gooseberries being very acid.
Green GOOseberrIes
These may be put up in like manner,
making a delicious jelly for meat. The
jam made of the reserved and un-
pressed pulp, or ''pomace," needs nearly
a pound and a quarter of sugar for
each pint of berries.
Strawberry Jelly
Make according to the rules given
for currant jelly. 1t is but fair to warn
you that you may have to set the
glasses in the sun for two or three
days before the jelly will form.
Red Raspberry and Pineapple Jelly
Wash ripe pineapple and cut it
small without pairing, the skin holding
a peculiarly fine flavor. Set it over the
fire in a farina (double) boiler and cook
very tender. At the same time heat
red raspherries enough to give out twice
as much juice as you get from the
pineapple. When all are cooked to
pieces strain and press out the juice
from berries and from pineapple; mix
in the proportions l have indicated and
boil twenty minutes before adding
heated sugar, pint for pound.
The blended flavor and acids produce
a delicious jelly.
Blackberry Jelly
This is made in the same way and
subject to the same infirmity as that
which attends the strawberry. 1t is
worth putting up in liberal quantities
for family use. The flavor is fine and
it is extremely wholesome, also cura-
tive in cases of summer complaints. AS
the contents of the glasses shrink in
evaporating fill one from the other. Out
of a dozen glasses you may get nine
when they have been summed into con-
sistency.
Don't try to boil it down. You will
injure the taste, darken the color and,
ten chances to one, succeed in produc-
ing syrup, not jelly.
MARION HARLAND.