Roanoke Rapids herald. [volume] (Roanoke Rapids, N.C.) 1914-192?, 1919-07-18
. JELLY MAKING

Va 6ooo SOAOI, dtIu Cicdr. WIlcl
removed from the glass ahoul'
retain the sape of the mold. Th'
jelly can be cut with a distinc
cleavage. retaining the angle'
where cut. 1t should sparkle ant
be tender enough to culver with
out breaking.
Fruit for jelly making. 80 Tht
juice from certain fruits, such
as grape, apple, crabapple, orange
kumquat. and currant is better
suited for making a natural fruit
jelly tnan juices from other
fruits. The juices from these
fruit contain the properties neces
sary for jelly making. The best
fruits for jelly makiug contain
pectin and acid. Pectin, the
fundamental jelly making sub
stance, does uot exist in some
fruits in sufficient amount to make
jelly without the addition of pec-
tin from some other source. The
peach strawberry, and cherry
are examplesof fruits which con-
tain acid but are lacking in pectin.
Pear, guava and ounce contain
pectin but are deficient in acid.
If the missing property be added
to each of these fruits, a jelly
with the color and flavor Of the
fruit selected can be made.
Extracting the juice Wash
such fruits as berries, grapes
and currants on running water,
and add one cup of water for
each pound of fruit. For apples
ounces, guavas and such hard
fruits. wash, slice, and add three
cups water to each pound of fruit.
The fruit should be cooked until
tender, but not too long as over
cooking of the fruit is apt to
result in cloudy jelly. As soon
as the liquid should be strained
through a cheese-cloth bag and
then through a flannel jelly bag
to be sure of a clear jelly. Do not
specie through either.
Quantity of juice to cook The
quantity of juice to be cooked
at one time will depend upon the
size of the vessel and the meth
DDS of heating available The
of the vessel used should
be four times as great as the
volume of juice to be cooked. If
the attempt is made to cook
2 large quantity of juice at one
time over a slow flame, there will
be a loss of color and a decrease
in the yield. partly due to the de-
struction of the pectin.
Cooking the jelly Measure the
fruit juice and place over the fire
to cook. When the juice begins
to boil, add the sugar slowly and
stir until the sugar has dissolved
After the sugar has dissolved, the
cooking should be as rapid as
possible. Finished jelly can be
obtained more quickly by rapid
cooking. Long cooking will tend
to darken the product and de-
stroy the pectin, which will cause
a finished jelly to be less firm.
Testing for the finished jelly,
The most convenient way of de-
termining when jelly is finished
is to test it with a spoon or pad
die. Dip a spoon or paddle in
the boiling mass. Remove and
cool by moving it back and forth
for q few seconds and then allow
the jelly to drop from it. As
long as there is sirup present it
will run or drop from the spoon.
When the jellying point is reach
ed, remove from the fire immed-
lately and skim. Skimming at
this point saves waste. After
skimming the jelly. pour at once
into hot glasses and set aside to
cool. Cool quickly as possible
and when cold cover it with
paraffin. and store in a
cool, dark, dry place.
Blackberry jelly-Your black
berries should not be fully ripe
for good jelly. Wash them and
place in a vessel with l quart of
water to ! bushel of fruit. Cook
until soft. Strain, and measure
l pint of juice to l pint of sugar,
and proceed with jelly making
Is~aot;nnc