West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-10-07
HOW YOU GAN EASILY AVOID
FAILURE IN MAKING or JELLY
Some Fruits "Jell" Readily and
There Are Others That Do Not
Because They Lack the Neces-
sary Properties-To Insure Suc-
cess Follow Rules Carefully

There is no form OF sweetmeat moro
popular In winter than jelly. and yet
the making OF IL continues to be a hit
or-miss process with most housekeep-
ers Sometimes II "jells" and some
times IL doesn't. and she is never sure
of the wherefore of the why" of the
process. as colored Miranda says.
Most housekeepers depend on the
same help that the pilot did who took
his boat up the Corsica river one
densely foggy night without a COM
pass He said he reckoned that Il was
the two G's-God and guess-that
helped him"
Now, in making jelly. aside from
the preservation OF the fruit Juice
with sugar. there is another principle
involved. Fruit contains a substance
called pectose. which, when some of
the water in the fruit Juice is evap-
GRATED, partially solidifies the fruit
juices. The addition OF sugar will
help this process. but no amount OF
sugar will make Jelly firm II the fruit
does not contain enough pectose.
Some fruits contain a great deal. 9TH
ers next TO none. and the ones that
are good Jelly-makers should serve as
basis for those that are not. Cur
rants make excellent jelly, so they
can be combined with strawberries
which fruit contains very little nee
tose. Fruits for jelly should not be
overripe. and. generally speaking.
tart fruits make better Jelly than do
the sweet fruits. The following d.
rections for testing fruit for a proper
amount OF pectose is in the current
number OF Good Housekeeping: Get
a 10 per cent solution OF grain alco-
hol and add a small amount TO an
equal amount of fruit Juice. II the
mixture remains clear II will not
"jell," but IL IL becomes murky when
cooled 1t is sure to have the requisite
amount OF pectose I'm IL A medium
size carrot, scraped. sliced and added
to one quart of Juice will supply the
necessary pectose of fruits that lack
1t, without affecting the taste"
good way to have a basis for
non-jellying fruits is TO cook and
strain the Juice from tart apples. re-
heat to the boiling point and seal I'm
sterile jars. Then jelly can be made
the year round. II there be Jars at
hand, and sugar is abnormally high
during Jelly time," any amount OF
fruit Juice can be canned and the
jelly can be made when prices stop
soaring.
The principle of jelly-making is the
same with all fruits. First the fruit
is cooked until soft in a very little
water, and then when thoroughly
cooked and mashed the Juice should
drip through clean cotton cloth
without being squeezed. This is gen
orally an all-night process.
Measure the Juice and return to the
kettle. Allow a cup OF sugar TO each
cup OF Juice and put the sugar I'm
shallow pans I'm the oven. Allow the
juice to boil gently for about 25 min
utes and skim when necessary. Have
the sugar hot, but not melted or
burned, and turn il in the Juice. Boil
for a few minutes, possibly five, and
test half teaspoon of the syrup on
dry, cold saucer. If II shows signs OF
jellying, pour the syrup into Jelly
glasses which have been washed I'm
hot water and which have been placed
In a shallow pan OF hot water. Let
the Jelly get cold then cover with
melted paraffin, cover and keep in a
cool. dry place.
Better success is attained II only a
small amount is made at a time
never more than two quarts OF Juice.
and better still one quart In max.
ing currant jelly il is not necessary
TO pick the stems from the fruit. This
is an endless undertaking, and n the
fruit is washed we'll the stems will
not AFFECT the flavor at all. DO not
add water when heating the currants.
but wash few in the bottom OF the
Kettle and cook just long enough to
make the Juices flow well
The making of Jelly is fascinating
occupation for the inventive cook.
Various navors may be combined and
before the season is over the shelf in
the store room devoted to this sweet
meat will hold a wonderful collection