Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-04
recipes for the belated

hints with some recipes for the belated
jelly makers.
The reader Of this department who
says IT would like to get your recipe
for making grape jelly, as do not seem
to get 1t just right, please give me the
time for cooking. and how much sugar
to use for a bushel Of grapes" etc, will
find her trouble lies in using all ripe
grapes. It is important to have some
green ones in with the ripe fruit. Also
wild grapes make the best jelly. This
is partly because the grapes vary from
/. fully matured ones TO those that are
absolutely green. and partly because OF
the thickness of the skins which pro-
vide better jelly-making elements than
the inside part. Ripe grapes will re-
quire some apples mixed with them to
supply pectin If the jelly "jells." If
apples are sour, such as crab apples,
one-quarter cup of strained unsweet-
ened juice to one cup of unsweetened
juice of very ripe grapes is sufficient.
Never use the juice of sweet apples
Grapes do not require washing. The
added water that clings to them Is I'M
desirable. The grapes are strained
through cloth which eliminates dirt,
leaving pure juice only. Put any
quantity of grapes to be made into
Jelly into preserving kettle over a low
fire. To each four quarts of grapes
add three-quarter cup of cold water
Omit the water if grapes have been
washed. Press the grapes to crush
them out of the skins, Simmer until
the juices have been extracted, con-
tinuing to press the grapes occasionally
so that the juices cover them.
Strain in a jelly bag or press in a
fruit press until all juices are extracted.
In either case small quantity only can
OF oil har
is used, keep renewing the quantity in
1t as the juice drains off and let the last
amount drip all night. Or several jelly
bags can be used and each left to drip
over night. A quicker way Is to gently
press the juice from each quantity of
grapes put in the bag until dry pulp
alone remains. Empty the bag without
letting any of the pulp get on the out
side before ref1lling it.
Measure the juice and allow pint for
pint of sugar. That is for each two
cups OF juice allow two cups of sugar.
Add the apple juice, If needed, and allow
equal parts of sugar. Put the unsweet-
ened juice in the preserving kettle and
bring to boil. Continue boiling Wig
orously for 20 minutes. Skim off all
scum as it rises. The sugar should be
heating in the oven during this time
and be added at the end of the 20 min
utes. Stir vigorously until the sugar
is dissolved. Boil without stirring for
five minutes longer, Swimming of all
scum. Pour Immediately into heated
jelly tumblerS, each having a few
scrapings of paraffin in it. Allow to
cool gradually. When cold the parafin
will have risen to the top and sealed
the jelly alright. Put the tops on
glasses and set on shelves in cool pre-
serve closet.
Ounce jelly is made in the same way
after the juice has been extracted as
described. To prepare the fruit quarter
the ounces, remove the cores and seeds.
Put in preserve kettle. Cover with cold
water and allow to simmer over a slow
fire until soft They will cook to
pieces. A little more water can be
added from time to time. If all the
seeds are put in the jelly will darken
and have tendency to be sirupy. A
few may be included to advantage as
they contain pectin in large proper
tons. Strain, cook down the Juice,
skim of the scum, and put in warm
glasses as directed for grape jelly.
Copyright, 1900