The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1917-08-24
JELLIEs FROM PEcTIN.

Pectin, the essential jelly-making
substance, may be extracted from
fruits rich in it, and this concentrated
product used with the juices of fruits
deficient in pectin, for the making Of
excellent jellies.
Apple Pectin.-One pound apple
pulp Cor skins and cores), juice of
one lemon, four pounds water. Boil
for half to three-quarters hour, press
the juice through cloth bag, then al
low this juice to drain without pres
sure through a heavy flannel or hair
cloth jelly bag. This juice when cold
should be tested with alcohol to deter
mine the proportion of sugar to add to
a volume Of juice. Pectin can be bot
tied, processed for Is minutes in a wa
ter bath at boiling, and kept until
needed for jelly making.
Orange Pectin.-Cut or scrape the
yellow rind from the peel of the or
ange, the white portion remaining be-
ing passed through the food chopper
prepared peel add two pounds of wa
ter and four tablespoonfuls of lemon
juice, mix thoroughly, and allow to
stand Is minutes. Then add two
pounds water, boil ten minutes, let
stand overnight. Next morning boil
ten minutes, allow to cool, press to re-
move juice and then drain juice
through a flannel bag. If not desired
for immediate use, bottle and process
as for apple pectin.
Mint and Orange Tor AppIe) Pectin
JeIIy.-One pint concentrated orange
Cor apple) pectin juice, one pound
sugar, two drops oil of peppermint,
two drops green vegetable coloring.
Bring the orange or apple pectin juice
to boiling, add sugar, and boil rapidly
until the jellying point is reached. At
this point two drops of green vegeta
BILE coloring matter is added, together
with two drops of oil of peppermint.
Stir thoroughly, and pour while hot
into clean, sterilized jelly glasses.
Strawberry and Orange Cor AppIe)
Pectin JeIIy.-One-half pint concen-
trated orange Cor apple) pectin, one
half pound sugar, one-half pint straw
berry juice. Mix orange Cor apple)
pectin juice and the strawberry juice,
bring to a boil and add sugar. Con-
tinue boiling until the jellying point
is reached. Pour Immediately into hot
sterilized jelly glasses and skim. When
cold, pour hot paraffin over the jelly.
Pineapple and Orange (or AppIe)
Pectin JelIy.-Add one pint orange Cor
apple) pectin juice to one pint pineap-
pie juice which has been boiled for
ten minutes, add one pound sugar and
continue boiling until the jellying
into hot sterilized Jelly glasses and
skim. When cold, pour hot paraffin
over the jelly.
100000 >~~-~~~~~~~-~~~
the fire and skim. Pour into hot ster-
ilized glasses, seal and store.
Apple JeIIy.-One pound fruit, two
pounds water. Boil together for one
half to three-fourths hour. and strain.
One pint strained juicc-determine
amount of sugar to be added by the
use of alcohol test previously given
bring the juice to a boil, add the sugar
and cook as rapidly as possible until
the jelly point is reached. Remove
from the fire, skim, pour into hot
sterilized glasses, and when cold
cover with melted paraftin.
~~~~-l -~~~~~--~-~~~~~
enhPit. Add the nuts and cook until
the jelly test shows the mixture to be
of the proper consistency Ito 103 de-
grees Centigrade or pit degrees Fahr-
enheiD. Remove from fire, cool and
pack into jars.
Gingered Pears.-Use pears not
quite ripe, core, and cut into thin
slices. To eight pounds of pears, al
low six pounds of sugar, one cupful of
water and the juice of four lemons.
Cut the lemon rinds into thin strips
and add them. Also add one-eighth
pound of ginger root cut into pieces.