The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1915-07-12
Little Known Facts !
About Making Jelly /;


Tho masking Of Jelly belongs to tho
nne arts. II has always been attend
ed by an uncertain amount OF success
by the majority Of people. We often
wonder Why sometimes our Jelly will
not jcll or harden and why ~ some
times turns granuiar and at other
times Il Is tough. Sometimes again
We boast OF having splendid luck
with our Jelly. Now the making of
Jelly does not depend upon luck or
chance. There are principles UNDER
lying even the making OF %jellies. The
ieliying principle in fruits Is known
AS pectin. Most fruits contain II in
grcater or less quantities. This pee
tin II capable of using up "A certain
amount OF sugar. This Is largcly
where our trouble lies. Too little
sugar gives a tough jelly ana too
much sugar cause IL 10 refuse 10 jell
at all
When his occurs no amount Of
cooking can rectify e and more sugar
only adds 10 the trouble. The only
remedy is more pectin; hence we
must add more fruit ius-e. More Jelly
is spoiled By the addition Of too much
sugar than by too little. 80 doubt
this Is due to the fact that we blindiy
follow our grandmothct's rule ot
Measure for measure. Whether or
not pectin h. present In o. fruit can he
readily osccrtaincd hy the housewife
by a very simple test. Put "a small
quantity of fruit juice. say $50 table,
spoons, In "a small glass add an equal
quantity of ethyl alcohol-ask al the
drug store for ethyl alcohol, S05.g5
per cent-mlX thoroughly and cool.
II pectin Is present % gelatiuous
mass viii appear in tire liquid which
may nc gathered up with e spoon.
The housokcepcr viii discover that
different fruits apparently contain
different proportions of pcctin; hence
doubtless one reason for so many
varying results In making jelly. The
proportion of sugar should De go'-
orned accordingly. Another effect OF
the addition of too much sugar b. the
crystallizing of the jelly and ON this
point the uncertainty arises 'or fruits
vary and that purchased on the mar
bet is not as reliable us those from
our own gardens.
Miss Puflour. AN expert along doc
nestle science lines says in regard Co
this subject. ~ the fruit contains "a
large percentage off sugar tho guam
tity ~ sugar added should Doe less than
the quantity uf fruit juice. This viii
hc the cisc Whcn th" fruit ls very
ripe. or when the season is very hot
there will b, more boz the fruit
thun 90 the season has hceu wet and
cold. Hence when the summcr is hot
and dry add only threc-qulrtcrs OF
q pint OF sugar TO a pint of fruit. but
in "a cold. Wet season The pint of SUI
gar must be measured generously
Another cause of Jelly oryst1lI.linE Be-
hard boiling. when tho syrup hoils
so rapidly that PARTICLES OF % are
thrown up pn the upper part OF Tho
preserving koIflc they often form
crystals. " these articles are stirred
into tho syrup they are apt Co cause
the Jelly to cryst1l51r iu the course "f
time.
There are two ways 90 avoid this'
First-EoIl the agrup until 81 .s near
ly thick enough for jelly before adding
the .ugIr. Have 90, -uaar in paus ln
the oven warmIu4 and add it %" the
syrup as hot 8- possible. STIR i.n
sugar iu the 0yca occasionally, 90
that b. may heat evenly. Second
add as little water to the frlIt as pose
sibIc when cookius o.; Just enough tu
keep the fruit from huI1Iug We
have found that ucciiu Be- the trst ,
s,utiul iu making jelly. Another sI.'
u- important I4 tHidIiE Homo" fH'
most idoI. nuits wo have always cone