Smyrna times., 1928-08-01
JELLY MAKING
Food Facts BY Ann Page, Director Of
a. e p. Bureau Of Home Economics

a. e p. Bureau Of Home Economics
There is something about making
Jelly that is enticing to the housewife.
Perhaps the reason there is such a
satisfaction in it il that there is a
little more tangibility in the results Of
a mornings work which is not eaten
up and thing Of the past as soon as it
il completed as is usually the case
with most Of her products. can
hour to make and five minutes To eat"
as one woman expressed it to me- The
first jelly-making fruit to come on the
market in plentiful quantities is Us
ually currents, which make such de-
licious jelly and 50 easily as they have
the ideal amount Of "pectin, the jelly
making quality in fruits. Other fruits
such as raspberries and Strawberries
of delicate flavor lack pectin and their
Juice must be combined with currant
juice OF commercial pectin which is
concentrated extract of apple juice
which is also liberal provider of pee
tin. If you use the commercial pectin
YOU will find directions with it for its
Use. You may test your fruit juice
for its pectin content and add enough
commercial pectin to get a good test.
The pectin test is very simple After
the fruit has been boiled until soft
ana the juice has been allowed to drip
through cloth heat it and put one tab
lespoon Of it into a glass with one
tablespoon Of alcohol This should in
q moment form a stiff jelly which will
hold together and can be lifted in the
spoon. In this case YOU will be safe
in using one cup of sugar to each cup
Of juice. If jelly forms but is not
thick enough to lift il one piece,
Of a cup Of sugar to
each cup Of juice should be used If
you get no jelly test you can add
enough fruit juice of high pectin con
tent such az green apple, green grape
Or currant, or commercial pectin to
get a real test. In making jelly 40
not try to make too much at one time.
Two and one-half TO three quarts of
juice can be managed successfully. In
extracting the juice from soft fruits
Use just enough water To keep them
from sticking. Mash while heating
gradually and cook until the pulp
loses jts color Cut hard fruits into
pieces without pairing or coring and
cook with just enough water to cover
until the fruit is tender. Do not mash
if you wish to have a clear jelly.
Strain the juice through wet fan-
met jelly bag and Iet il drip without
pressing. 10 make a second extrac-
ton after the pulp has stopped drip
ping return to the kettle, adding
enough water to cover, cooking gently
for twenty minutes and straining
through the jelly bag. Test the juice
for pectin and if you get a good test
YOU can cook the pulp again for
third extraction.
The first extraction makes the clear
eSt jelly, bit il may be obtained with
the other extraction and the amount
Of sugar needed may be determined
from testing the mixed juice. Meas
ure the juice, bring to the boiling
point, add the sugar and Stir until the
sugar is dissolved. Boil rapidly and
do not skim until the jelly is done.
When the juice has reached the Jelly
ing point il viii respond to the two
drop test Dip the spoon into the
juice and hold above the kettle. When
two drops hang together from the
side of the spoon the jelly i ready to
remove from the fre. If YOU have
confectioner's thermometer the tenn
perature should read POI to 223 de-
grees, but the drop test should be
uSed juSt The same After removing
from the stove skim the jelly and pour
into hot glasses When firm pour hot