The Washington times., 1916-08-05

Is at its best. Pectose and pectase al
ways exist In the unripe fruit. As the
fruit ripens the pectase acts upon the
eenver;ins Il into psctin Witch is soiu:
Is just ripe or a little before. II the juice
ferments. or the cooking Of the jelly
Is continued too long, the pectin under.
greatest Importance that the fruit
should be fresh. just ripe or little
underripe. and that the boiling OF the
sugar and Juice should not be continued
too long.
Fruits vary as to the quantities Of
sugar. acid. pectin. and gums IN their
composition. Some of the sour fruits
contain more sugar than do some OF the
milder-fiavored fruits. Currants. for
EXAMPLE. often contain four or five times
as much sugar as the peach. The peach
does not contain so much free acid and
It does contain great deal OF pectin
bodies. which mask the acid: hence. the
comparative sweetness or the ripe fruit.
Selection and Handling Fruit.
An acid fruit Is the most suitable for
Jelly making. though In some OF the
acid fruits. the strawberry. for example,
the quantity Of the Jelly-making pectin
is 80 small that It is difficult to make
Jelly with this fruit. II. however, some
currant Juice be added to the straw
berry Juice. a pleasant jelly Will be the
result: vet. OF course. the navor or the
strawberry will be modified: Here ere ia,s. Is a
making. The very best are given tirst:
Currant. crab apple. apple. ounce.
grape, blackberry. raspberry, peach, -.
Apples make a very mild jelly. and II
spices. II the apples are acid II Is not
advisable to use any navor.
juicy fruits, such as currants, rasp-
berries. etc. should not be gathered
so much water as 10 make It diricuJt.
without excessive boiling to get the
il berries are sandy or dusty it will
, be necessary to wash them. but the
work should be done quickly SO that the
fruit may not absorb much water.
Currant Jelly.
The simplest method Of making cur
rant jelly Is perhaps tho following:
Free the currants from leaves and large
| stems. Put them In the preserving
kettle; crush a few with wooden veg
etable masher or spoon; heat slowly.
stirring frequently.
When the currants are hot. crush
| them with the vegetable masher. Put
hair sieve or strainer over a large
bowl; over this spread a double square
of cheese cloth. Turn the crushed fruit
and juice into the cheese cloth. and let
It drain as long as 1t drips. but do
not use pressure. To hasten the process
take the corners of the straining cloth
firmly In the hands and lift from the
| sieve move the contents by raising
| one side OF the cloth and then the
| other. After this put the cloth over
| another bowl. Twist the ends together
| and press out as much juice as possible
| This Juice may be used to make q sec.
ond quality Of jelly.
The clear Juice may be made Into
Jelly at once. or II may be strained
through a flannel bag. In any case
the method of making the jelly Is the
| same.
Measure the Juice, and put It In q
clean preserving kettle. For every pint
of juice add n pint of granulated sugar
Stir until the sugar is dissolved. ther
place over the fire; watch closely, anC
when 1t boils up draw 1t back and skim
put over the fire again, and boil anC
skim once more; boil and skim a thirc
time; then pour into hot glasses taker
from the pan OF water on the stove an(
set on a board. Place the board nea,
a sunny window In a room where ther,
is no dust. It Is a great protection ant
advantage to have sheets of glass t.
lay on top Of the tumblers As soon al
the jelly Is set cover by one Of the thre,
methods given. (See p. 2s)
To make very transparent curran
jelly. heat, crush. and strain the cur
rants as directed In the simplest PRO
cess. Put the strained Juice in tn
! flannel bag and let It drain through