The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1923-08-16

Why Is 1t that some fruits make
such good jellies. while others
sumply refuse to "jelr'? And why
furthermore, does q fruit "jell
splendidly at one time and show
little inclination to do so at another
| OF course, a syrup in order to jelly
must contain sugar-it wouldn't be q
syrup without that. And 1t must
have acid-and experienced house
wives provide this. where 1t Is lack
ing in the natural fruit, by adding
lemon juice.
| But scientific research has brought
to light the fact that third ingredi-
ent is necessary-pectin. Pectin Is
really the active constituent that
makes a syrup 'jeli." 1t Is allied to
the vegetable gums. II q fruit jellies
we'll 1t Is a certain sign 1t contains
pectin. II 1t refuses to do so. prob
| ably It lacks this substance.
What Fruits Need Pectin
The United States department of
agriculture has prepared a bulletin
on the proper methods of making
pectin and Its uses, and any house
wife who desires more information
on this subject may obtain the COM
plete bulletin by writing to the de-
partment in Washington and asking
for Department Circular 1854. The
advantages of using pectin, as de-
scribed in this bulletin, are that the
results are rendered more certain,
that pectin makes 1t possible to jelly
fruits that could not otherwise be
used, that less heating Is necessary
fch 10 he fo1I xryfI1 ha
better, for extra heating not only is
likely to change the color and flavor
of the juice, but reduces the yield by
boiling the Juice down.
Attractive jellfes are thus obtained
by the use of pectin extracts with
such materials as strawberries, rhu-
barb, ripe red and black raspberries,
fresh or canned pineapples, peaches
and cherries, and the yield of jelly is
equal to that obtained from fruit of
the best jellying quality. The gov
eminent warns, however, that pectiD
extracts should not be used to con-
ceal the inferiority of watered juices
Pectin may be made of either ap-
pies or the white peel (either fresh
or dried) of citrus fruits such as
oranges and lemons. If apples are
used they can be the cheaper kind
which, because of surface blemishes
do not bring the highest prices, but
it is impossible to make pectin of
mealy, non-acid or Overripe fruit.
To Make Apple Pectin
According to the instructions Is
sued by the government department.
the apples should be cleaned by
thoro scrubbing and stems and i'm
perfect spots should be removed, tho
the apples need not be cOred or
pared. A convenient quantity to use
is four pounds of apples to four and
a half pints of water. Slice the ap- |
pies thin and place them in an en- |
ameled ware saucepan. The gov
ernment's instructions call for en-
ameled ware Cor granite,) probably
because it will not discolor the
pectin nor be injured by the acid in
the fruit. The saucepan should be
large enough so that the whole mass
can be brought quickly to the boil
ing point. Cover the pan and boil
the mixture rapidly for twenty
minutes. Then strain the mass thru
four thicknesses of cheesecloth until
the juice ceases to drip. Lightly
press with spoon to force out the
drops of the juice.
Now remove the pulp from the
bag, weight or measure it and add an
equal amount of water. Boil again
Tor twenty minutes and strain. The
first two extractions should amount
together to about three quarts. Mix
hem in a wide enameled ware pan,
such as a dish pan, large enough so
he liquid will not be more than two
inches deep. Heat rapidly until the
liquid is reduced to one-fourth of its
original volume, or to about pint
md a half-this usually requires
rom thirty to forty-f1ve minutes.
The concentrated juice is a thick,
yrupy liquid which usually has
trong apple flavor; its color varies
rom dark to light reddish brown,
ccording to the kind of apples used,
he color of their skins, and the 5
with which the material
as been handled. When cold there
) a heavy sediment which con-
aims considerable pectin.
If you desire to preserve the pectin
xtract for use with fruits which
ONE at another season, it should be
CURED while boiling hot into clean t
ars or bottles which have been a
landing in boiling water, and these r
Dntainers should be sealed at once. :
large amounts of jelly are to be 8
lade at one time the pectin extract f