The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-08-06
Jelly Easy
to Make in
Your Home
BY SISTER MARY
NFA Service Writer


Now that Jelly making has been
reduced to a positive science, even
the amateur easily can fill her pre-
serve cupboard with a nearly per-
feet product II she follows the rules.
Perfect Jelly is clear, bright col
ored, Of tender texture and deli
cate flavor. Sticky, gummy, syrupy
or tough jelly bespeaks lack Of
knowledge in the essentials Of jelly
making.
There are four necessary ingre-
dents for Jelly and these must be
used in correct proportions If the
result is near perfection. Fruit
juice, fruit acid, sugar and pectin
these are the ingredients.
Pectin is recognized as the i'm
portant jellying agent, but the
presence OF fruit acid IS quite as
essential. Some fruits contain both
these substances in goodly amounts
and make excellent Jelly naturally.
other fruits are deficient in one
or the other and the lack must be
supplied from some other source,
such as another fruit juice or eX-
tracted pectin.
Pectin Content Varies
Some fruits deficient in pectin
when fully ripe will jelly naturally
If used when slightly under-ripe.
Fruits rich in both pectin ana
fruit acid must be chosen for jelly
making If extracted pectin IS not
used. Sour apples including CRAB
apnles). currants. gooseberries, sour
blackberries, under-ripe grapes ana
decidedly under-ripe raspoerries
make excellent Jelly without the
addition Of either pectin or 1rult
acid
While the acidity of fruit is de-
tected readily by the taste, the
presence of pectin must be de-
termined by test. Should a juice
lack acid it can quickly be corrected
by adding a tablespoon OF lemon
Juice to each pint of fruit juice.
There are two simple tests the
home-maker can depend on to de-
termine the amount Of pectin IN
fruit Juice. one test is made by
the use of Epson salts and the other
by denatured alcohol.
AS denatured alcohol IS poisonous,
care must be taken that the tested
Juice is not tasted
Test With Alcohol
To test for pectin with alcohol,
measure one tablespoonful OF 1rulC
ilIice into a dish and add l table
Spoonful alcohol If a jeuy-llke
mass forms Immediately, a large
amount of pectin is present ana
one cup of sugar to one cup OF trult
Juice should be used to make the
jelly
If the juice forms into small tiaky
particles, there is small amount OF
pectin. In this case two-thirds cup
of sugar to one cup OF juice shouIo
be used.
If the mixture of juice and alcohol
remains unchanged in consistency,
there is no pectin present and COM
mercial or extracted pectin should |
be added.
To make the EPSON salt test, mix
/ tablespoon fruit juice, l teaspoon
sugar and Y tablespoon EPSON
salts. Stir until the salts are dis
solved and then let stand twenty
minutes. The jelly-l1ke mass or
formation of faky particles lndl-
Gates the amount of sugar TO use as
in the alcohol test.
Cut Apples in Quarters
Hard fruits, such as apples, must |
be cut in quarters and cooked IN
enough water to make tender IN Or
der to extract the juice.
Soft, Juicy fruits such as berries
and currants are heated in just |
enough water to prevent burning |
until the juice flows freely.
When the fruit is tender and the |
iuice flows. turn into jelly bag and |
allow the juice to drip through with
out squeezing. Test for pectm ana
measure.
Cook this first extraction over
hot fire for five minutes, skimmlng |
if necessary. Slowly add required |
amount of sugar and continue 10 |
cook rapidly until jelly is done.
When Jelly Is Done"
Jelly is done" when it sheets
from a metal spoon or when a drop
or two placed on a cold saucer
iellies. A thermometer may be
used. but this old-time test is re-
liable and must be used with the
thermometer.
The carrying density, acidity and
pectin content of the same fruit
Juice in different seasons makes it
impossible to give the absolute tenn
perature for all time.
Pour jelly into hot sterilized lel-
" glasses and cover with a thin
layer of melted paraffin.
When the jelly is cold cover with
a second layer of melted parafane.
When this has hardened, cover with
tin covers that are supplied with
the glasses. Store in dark, dry
cool place.
A second extraction. of juice al
ways should be made. Return the
pulp to the kettle with enough wa
ter to cover and heat slowly to the
boiling point. Simmer about half
l.