The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1919-09-18

WIN ~c-
causes the substance to CONCEAL OF
Jelly" All fruits do not contain this
substance but the housewife may ex
tract this pectin from fruits, that are
known to contain it, such as apples
plums, ounces, etc., and combine II
with ether fruit juices and feel quite
confident that she car make jelly.
To Test Jelly-Dip a spoon or wood
en- paddle in L and il the syrup fakes
or sluffs off in sheets the jelly stage
is reached. When this stage is
reached pour at once into hot glasses
and set aside to cool, with melt
ed paraffin, place on caps and store,
Apple Pectin-For use in making
jellies from such fruits as peaches,
strawberries, cherries, etc, or those
fruits that are lacking in pectin, i
pound apple pulp Tor skins and cores),
4 pounds or A pints water, juice OF 1
lemon. Boil for 40 minutes. Press
the Juice through a cloth bag, then
strain this Juice through a flannel bag
| without pressure. Boil this juice ]5
minutes. Can and use for jelly making.
Apple Jelly-Apple jelly may be
made from parings and cores of tart
apples used in other canning. Dis
card all faulty parts. Cover well with
water and cook until fruit is quite
done. Strain twice. Add %-cup OF
sugar to boiling juice. When it
reaches the jelly stage, skim and pour
at once into hot moulds.
Blackberry J~elly-Same as grape
jelly except use two-thirds to three
fourths as much sugar by measure as
juice.
Grape Jelly-To 4 pounds grapes
use / pint Of water. Crush grapes,
add water, boil Is minutes. Press
through a jelly bag and strain. Use
one-half to two-thirds as much sugar
as juice. Heat juice to boiling and
add sugar. Boil rapidly to jelly stage.
Peach Jelly Peach Feelings or
peaches used in canning may be used.
Cover with water and boil until juice
is well extracted. To each pint OF
this peach juice add l pint OF apple
pectin and juice of one-half lemon.
Use %-cup Of sugar to each cup Of
Juice. Bring to boil, add sugar, boil
rapidly to jelly stage.
Plum Jelly-Wash plums, with
cold water and boil until plunls are
quite soft. Press through jelly bag
and then strain. Use l cup sugar to
each cup juice. Boil puice, add sugar
and boil rapidly to Jelly stage.
More Jelly With Less Fruit and
Sugar--To obtain the largest possible
amount of jelly fruit with the use of
the smallest possible amount Of sugar,
follow the directions given below by
United States Department of Agri-
culture specialists:
II a good jelly-making fruit, such as
ounce, green grapes, tart and partly
ripe apples, Siberian crabs, of cram
berries, is being used, makes a second
extraction from the fruit. That is,
take the pulp from the jelly bag. add
cup Of water to each pound of pulp,
cook 20 minutes, and drip a second
time, using some pressure at the alst.
Standardization jellies are likely to
be somewhat different in flavor from
the first, and it is an excellent plan
tn combine the two juices before
sweetening. When fruit is cheap and
sugar expensive, jellies may be made
to advantage with one-half as much
~sweetening as usual, that is, with one,
half cup of sugar to one cup of juice.
The yield of jelly will be less, for
n cup Of a good juice plus one cup
of sugar should make between one
and one-half cups of jelly. whereas
one-half cup OF sugar plus one cup of
juice makes between one-half cup and
three-fourths cup of jelly. One-half
of the sweetening may be glucose
strip, light-colored corn strip, honey,
or sorghum strip. II the other half is
graduated sugar, there will be little
noticeable difference in sweetness in
most cases. Grape with glucose or
corn strip will make a good jelly even
when nc sugar is uced.