Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-07-19


Juice which makes a jelly jell. but IL
carlrot do So unless there is the rlgnt
amount of acid present.
Pectin and acid are present IN the
right proportions in some fruits. Pectn
occurs in large quantities in those fruits
which are slightly undcrripe. Some
fruits which contain pectin and acid IN
the right proportions. and therefore VIII
make good jelly, are currants. grapes;
sour apples crabapples. gooseberries, req
and black raspberries, blueberries.
plums ounces, cranberries, req ana
blackberries.
Jelly can be made from pears,
neaches and sweet apples only after
adding an acid Jelly can be mace
from rhubarb. pineapple and aprlcots
only after adding pectin.
Fruit iellv should culver, not now.
when removed from its mold. 1t should
cut easily with a spoon. yet be nrm
enough to retain its shape. Jelly mace
with apples and pears together mas
pear flavor and apple f1rmness.
When YOU make jelly, choose dry,
clear dav, It is more difficult to make
iellv on a damp day. Use ripe fruit
but rather under than overripe. Slices
of lemon in muddy syrup Will cause
scum to rise and will make the jelly
firm and clear very quickly. To get
the Juice out of fruit quickly, line
colander with wet cheeSeclotn ana
place the hot mashed fruit in this IN
the oven to drip. The heat VIII cause
the Juices to flow. The juice can be
sealed in air-tight jars and made into
Jelly In cool weather. When you make
the Jelly, mix parafin wax with the
hot Jelly and put in glasses. Inc
parafin will rise to the top and seal
the jelly perfectly.
A large quantity Of jelly can be made
at one time, but inasmuch as the
acid content of even the same kind
of fruit varies. and since the success
of Jelly making depends largely upon
the proper ratio of pectin to acid, 1t
liz advisable to make first few glasses
of tellv in order to test the application
Of the general rules OF jelly making
to the fruit to be used, when you are
not sure about the result, as 1t Is
better to spoil a little pelly than
large amount ~ - 49,.
FIRE. place teaspoonful in q small
dish. and cool quickly. If the jelly
can be pushed back with the spoon,
the jelly is cooked enough.
To Sum UP.
Remember when making Jelly that
fruit Juice must contain both pectln
and acid, and contain them in the cor
rect proportion. Fruit juice which is
lacking in pectin may have the pectn
supplied in the form Of homemade or
commercial pectin. Fruit juice which
ia lacking in acid may have the aclo
supplied in the form of acid fruit juice.
Fruit Juice should be brought to the
boiling point before the sugar Is added.
An overdose of sugar is a frequent
cause Of Jelly failure. Use less sugar
hv measure than fruit juice, not more
than three -fo,lrths cup to one cup OF
Juice Jelly should be cooked rapidly,
not sirnmered.
Orange Pectin.
The following pectin may be used as
q foundation when making jellleS from
fruit Juices which do not contain
suficient amount sof rectin. 1t may
be prepared. poured into jars while
hot sealed and kept for later use. To
make. cut or CRATE the yellow part from
the peel of the orange. Pass the re-
naming white portion through food
chopper. then weigh it. For each one
fourth pound of the white peel add
half q pint of water. Then add two
tablesponfnls Of lemon juice. mix
thoroughly and allow to stand Tor one
hour, Now add one and one-fourth
pinte of water Let stand for one hour.
Boil gently for 10 minutes. cover and
let stand until cold. Boil for 1--WE min
utee, cover and let cool. Place IN
flannel ielly bag press to remove the
jutce and drain the Juice through a
clean flannel Jelly bag.
Making jam and Preserves.
Frequently after jelly is made the
pulp remaining may be used for max
ing jam. preserves or butter. fruit
butter may be made from such fruits
as peaches, plums, pears or apples
stewed to a smooth consistency. Nearly
all fruits can be used in the making
of Jam. One fruit alone is usually used,
such as raspberry or blackberry, but
combinations Of certain expensive
fruits with limited amounts Of cheaper
fruits will produce jams of better
flavor For instance, smooth or well
strained apple pulp may be added to
almost any Small-frllit jam, such as
raspberry. blackberry or grape. In fact,
nearly all small fruits will stand the
addition of one-third cupful to one
cupful of apple pulp for each quart
of berries. The smaller amount may
be added to raspberry, while the larger
is none too much for blackberry or
grape Flavor and quality are increased
by using these combinations.
To prepare for cooking, pick over the
fruit before washing 1t, because soft
fruits take up water very rapidly. The
washing should not be done until Just
before using and then done as rapidly
as possible to avoid absorbing an ex-
cess Of water.
First. crush part of the fruit in an
enamel kettle or saucepan. This will
sllow part of the juice TO escape right
away and so help to prevent scorching
Of the jam. Bring to the boiling point
very slowly as another precaution
against scorching or burning, then boil
iiI Ia ,tv,ff f1aa nj
is Of the consistency desired in the fin
ished jam. Very rapid boiling also
helps TO prevent darkening Of the
product. Stir frequently with a wooden
spoon. being careful to move the mix
ture from the bottom of the pan. but
do not stir too rapidly nor beat the
mixture
Do not use too much sugar or you
will destroy the fruit flavor. For ber-
ries, three-fourths cup to one cup OF
sugar for each quart of fruit is enough
To add the sugar, remove the fruit from
the fire and then stir in the sugar. The
length Of time necessary for the cook
ing depends upon the consistency de-
Ss~ed, which is matter of individual
tasce. The majority Of people like q
jam that will pile upon the spoon, show
very little liquid and slide OH the spoon
in sheets rather than i'll drops.
jam may be cooked In very moder-
ate oven with good results. Two oi
three crockery marbles placed In the
jam will keep the mixture from sticking
to the bottom Of the pan.
Gooseberries, curiants and raspbar-
ries in equal proportions make sooc
jam, as also do black and red currants
mixed. Ripe red currants and rips
eooseberries make good preserves.
Jams should be Theoretically sealed
that is, put into jars that can be sealed