Evening star., 1928-06-15

AmonG the fruits which are rich In
rectin and acid are oranges and grape
fruit. Jelly may be made from the juice
extracted from these fruits by the ad-
clifton of sugar and proper concen-
tration of the expressed juice by boiling.
Fruit which is sound and not overripe
l. most satisfactory for making jelly
Some fruits are richer in pectin when
plderripe. When making jelly from
such fruits an addition of small por-
ton of this underripe fruit to the ripe
uit will often furnish the necessary
? id and pectin. The finest fruit flavor
S found in the ripe fruit. When the
oe and underripe fruit are combined
tie proportion should be such that the
( avor is not affected by the underripe
fruit used.
To prepare, rinse the fruit thoroughly
fl cold water to remove dust and dirt.
L2p or stem berries and small fruits
ter rinsing. Small fruits should be
n 'ashed, large fruits cut into small
n,eces. and the water added before
f',a cooking is begun. For small fruits
t,lat have been crushed allow one
f71rth pint of water for each pound of
fruit. In the case of apples and crab
prules. cut or slice into small pieces
sli add one and one-half pounds or
rarts of water for each pound or part
az fruit taken.
The quantity of juice to be cooked at
cne time will depend upon the means
~ hand for heating the juice. The
capacity of the utensil used should be
four times as great as the volume of
TIE juice to be cooked. If the at
t~Inut is made to cook large quantity
~ iuice at one time over a low fame
destruction of the pectin is likely
- occur, and long continued evaporation
decreases the yield and darker tone
n color will result When the juice
b h-gins to boil add the sugar inme-
tiateiy. II the juice is boiling when
'he sugar is added. solution will be more
~apid Stir until the sugar Is dissolved
" adding the sugar when the juice
o~gins to boil more time Is CIV
en for the inversion OF the sucrose
By the acids of the fruit. and there is
'sss danger from capitalization when
part Of the sugars are present as
tavert sugar. After the addition of
sugar the cooking should be as rapid
as Dossibie TO avoid destruction of
2ectin. A breaking down Of pectin
-csuses the finished jelly TO be less
irm. II the sugar is heated before
feSA3% d0AE0 ~ gNILE bAAC
enperature of the Juice is not lowered
- much. but the difference in time of
~ooking. whether the sugar Is added
hot or cold. is not long. Cane sugar.
S@et sugar. granulated, powdered or
i'1nlD sugar all give the same finished
product.
To test jelly. while the juice Is cook
irg allow portions OF the hot juice to
s~'n from a spoon or wooden paddle
when the sugar is first added, the
islice drops like sirup. Finally it
comes from the spoon or stick in a
sheet or fake, at which point the
ksttle should be removed from the fire
and the Jelly poured into glasses. The
v'asses should be sterilized by putting
ifaen into a receptacle Of cold water
and letting the water come 10 the boil
ing point and then boiling for i've min.
ytes. Remove the glasses from the
w7ter. drain while hot. and pour the
teIly in as soon as 1t has reached the
s>llying point. The jelly need not be
s'-irnrned until the cooking Is completed.
food results are obtained by skimming
the jelly after It Is poured into the
R'asses.
when the Jelly is cold. cover |. with
hot melted parafIin. A better seal may
h. obtained BY running a small ooi.ited
Implement around the edge OF the
ri ass while hte parafnn Is not. Par
5in may be placed In the glass and
t'se hot jelly poured on II. The par
s.JIn viii rise TO the top and become a
e~attng over the jelly. If the parafnn
f. placed in the bottom Of the glass,
s'.trn the Jelly before pouring 1t IN. Just
f4fore the paraffn fardens. write the
ranne of the teiIy with toothpick on
Sc soft parafhn Ecne cooks Ike that
? gy much better than paSting the labels
ca the glasses.
Points 10 Remember.
An excess Of sugar or undercooking
viii produce soft jelly which has
tendency 20 how.
Too small an amount OF sugar or
esercooking viii produce a tough leiiy'
{ rystals In jelly result from an excess
cg sugar.
Careful filtration Of the Juice Is nee.
eesaxy 70 secure a clear Jelly
Undercooked Jelly has q tendency
20 sour.
Rapid cooking produces the light
f'aades in jelly. Long cooking dagkens
the product.
rfse covers 10 Jelly glasses should be
o. eriiized Just before they are placed
f1 the glasses. They often catch mold
s ores.
II a ieily breaks when turned out of
y mold. chop II coareeiy and serve ~
e. cslstaYd glasses
n. Jelly won't 5eii. DO not turn It
isack into a saucepan 10 cook over. 3a
AZ breaks the little gelati1ed giobuiea
fazt have formed, even though not
sfsongh 10 Jelly, and you viii have .
sticky, strfrgy mass. Instead, lake q
isrge dripping pan, hah-hIled Win
sateT, set your i1rdisturocd glasses scf
glt into a hot 0yfn and let them bake
t,ntl suffscientiy leilied. II may take
stzout - minutes, but the Jelly viii
cut as smooth ~ though stiff enough
st the FIRST cooking
JeliieS, preserves and n0aTnalades
sssOui6 be stored IN q cool, dark dry
PLACE. II stored for a very long period
Ut time, they deter5orat@ In texture,
coi0T and favor,
n is advisable 10 weigh fruit and
sssgAg, II scales are not available, q
rant measure may be used for cOnYell-
lsnce One pint VI sugar, or fruit juice,
cr water weighs one pouna.
peetln for yeIIIes,
Orange pectin may be used as .
foundation IN making ieiiles from ffiii'
Juices which % not contain . guiacIefli
amount NJ pectin 10 make. cut ~
crate the yellow from the peel Of tils
grange, Pass the remaining white poF-
tlos3 through food chopper, then weigh
g. Fof each oHe-foIrih pound Of the
white peel ado one-Igslf pint of water
Aesd two tabiespo0nfuis " lemon juice
mix thoroughly. and allow 10 stand f0s
~ hour, then s6c one and one fourth
psntS of water ard let stand for an
sallfY hour. Boil gently for 10 minutes
c0yeT, and let stand until eold, Boil fol
s minutes, c0yeF, and let Cs,ol. Place IN
. fsnnel Jelly bag, press 10 remove tn
g1iGE, and drain the juice through q
clean flannel jelly bag, None Of t9t
yejIoW peel u used, This pectip maj
h. prepared, poured into jsTs while hot
eeaie6. and kept for later nse.