Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1910-10-05
RECEIPT FOR JELLY
NOT NECESSARY TO REMOVE
STEMS OF cuRRANTs.
Black currants 10 Good Throat REM
edy and Can Be Used as Beverage
Don't Peel tho Rhubarb, as the
Skin Gives Il Good Color.

In making currant jelly 1t is not nee
essaryato stem the currants. Pick over
removing all leaves and poor
fruit. then If gritty or II they have
been exposed to the ravages of the
and rapacious currant
worm, wash thoroughly and drain in
a colander. Transfer to granite
kettle or stone jar set in a large
pan two-thirds full of tepid water.
Heat slowly. MASKING meanwhile with
q wooden pestle. AS soon as pulpy,
which will be in few moments. pour
into the jelly bag. preferably flannel.
and suspend over bowl or earthen
jar to drip over night. Do not squeeze,
or the jelly will be cloudy. In the
morning, measure the juice and allow
to each pint Of juice pound of sugar.
Turn the sugar on plates and set in
the oven to heat through. stirring
often to prevent its turning yellow.
When the juice has boiled Just 20
minutes from the time it commenced
to boil-being well skinned in the
meantime-pour in the sugar and stir
until 1t is dissolved-no longer Boil
from two to three minutes, test by
pouring few drops in a cup and ex.
posing to the air to see If 1t begins
to thicken. then pour at once into
glasses which have been rolled in hot
water. To prevent cracking, keep the
glasses. while being filled on hot
damp cloth. Fill to the brim, as the
jelly shrinks in cooling.
When white currants are used for
the Jelly, less sugar will be required,
three-quarters of a pound OF sugar
sufflcing for a pint of Juice.
Black currant Jelly is one of the
best household remedies for sore
throat. Stem large. ripe black cur.
rants. and. after washing, put in the
preserving kettle, allowing cupful
of water to each quart of fruit. This
is essential. because the black cur.
rants are drier fruit than either
the red or white. Mash with wood.
en- spoon or pestle, then cover and
cook until the currants have reached
the boiling point. Drain. To each
pint of juice allow half pound of
loaf sugar. Stir until well mixed, then
cook just ten minutes from the time
1t begins to boil Overlooking makes
it tough and stringy. Pour in. steri-
liked glasses and cover with paraffin
when cold. Black currant jelly is de-
licious served with game. A teaspoon.
full dissolved in glass of cold water
makes a refreshing drink for the sick
room or can be used for family bev-
erage on a hot day
For rhubarb jelly wash the rhu-
barb; drain 1t well. but do not peel it,
II you wish your jelly to have fine
color. Simply cut 1t into small pieces,
and never mind 1t If it be stringy. To
every pound Of rhubarb add one.half
of cupful of water and let 1t stew
slowly in granite or porcelain pan
until the fruit is all in shreds. Then
strain 1t through cheesecloth and
press out all the juice. Let the Juice
stand till the next day; then carefully
pour 1t of from the sediment. Meas
ure the juice and allow one pint of
sugar to one pint of Juice. Let the
juice simmer ten minutes, or until it
begins to thicken on the edge Of the
pan: then add the sugar, which has
ben kept hot in the oven. and let the
mixture simmer until it jellies on the
spoon or when dropped on cold plate.
Remove the scum carefully as it forms,
and when ready pour the jelly into
glasses, which have been rolled in a
shallow pan Of hot water and are still
standing it 1t. When the jelly is cold
and firm pour melted parafin over the
top. Cover with paper and keep 1t in
dark room. Be careful not to tilt
the glasses or in any way break
through the edge of the jelly. which
seals the mass to the glass and keeps
out the germs as effectually as the
paper or parafin.