Evening star., 1921-07-29
METHODS AND RECIPES FOR
SUCCESSFUL JELLY MAKING

proportion of gooseberry or currant
juice makes a delicious Jelly. Use
cup for cup of sugar and the mixed
Juice. For currant and strawberry
two of Strawberries. Heat both
fruits together. Currants and rasp-
berries combined in equal proper
tions make fine favored jelly. An
by using equal quantities of peaches
and apples. When making plum jelly.
cut the plums in halves. cook until
tender and then strain. The fruit
must not be overripe:
Whole Plums in Jelly.-Either the
red or the blue plums can be used
for this or the yellow, If they are not
too soft. For every pound of fruit
allow a pound of granulated sugar.
Put the sugar in the preserving
kettle over a slow fire. adding very
little water to help melt the sugar.
several pounds. When melted, let
simmer. Wash the plums and dry
them. then prick each one several
times with a darning needle. Put
just enough plums in the sirup to
make close layer all on one sur
to break, then lift them out carefully
with skinner and put in a layer
In a fiat dish, while another layer Of
plums cooks in the sirup. When all
are done and cool. return those first
cooked to the sirup, which all this
time have been simmering. and cook
until transparent looking Repeat
the process with each layer, and when
all are done put in glass Jars and
pour the boiling hot sirup over them
until the jars are brimming full Let
stand until cold. filing up with sirup
II the jar contents shrink and finish
as usual with layer Of parattin. The
a Pa
cased In beautiful rich jelly.
Mint and Apple Jelly.
Cover some fresh mint leaves with
boiling water and allow them to steep
for several hours. To a quantity of
strained apple juice, add enough Of
the mint liquid to produce a decided
mint flavor. A pint would flavor
about gallon of jelly. Add a little
green vegetable coloring to make
bright. Boil for twenty minutes, add
an equal quantity of heated sugar.
and continue boiling until it forms a
jelly, which will be in about ten
minutes. If dried mint is used, less
Is needed, and the leaves should be
stepped for minute or two only. The
llquid should then be strained through
double thickness of cheesecloth be-
lore 1t is added to the apple juice.
|
than the fresh mint. but it is equally
attractive.
Peach-Apple Jelly.
Apples have so undecided a flavor that
they combine readily with ounces
grapes or peaches, giving the whole
delightful flavor and giving grapes
and peaches. which lack the jelly-
ing qualities themselves. frmness
and body. Take equal quantities Of
peach and apple skins. preferably the
red skins: add the cores, peach stones
and small pieces Of fruit; cover with
cold water and cook until tender:
when this stage is reached, cook for
1ve minutes longer strain and pour
into glasses sterilized with hot wa
ter Plain apple skins may be used
in the same way, favored with lemon,
ounce. orange, grapes or rose
geranium. Any taEt apple with a red
skin can be used.
Grape-Apple Jelly.
Add to the grape Juice an equal
portion or apple juice extracted from
tart apples. Measure the nquid and
Tor each pint of liquid add a pint Of
sugar. Cook rapidly in a porcelain
Kettle skim free from all rising sedi-
ment and test frequently. Do not
make a large quantity at once. If
700 sweet. and it does not become
nrm quickly add a little vinegar or