The Waterbury Democrat., 1933-09-12
JELLY MAKING
EASY TODAY
Modern Methods an Inn
provement Over
Olden Days
SCIENTIFICALLY APPLIED
BY ALICE BLAKE

BY ALICE BLAKE
It's far cry from the days
when Meg Of Little Women"
tried to make currant jelly to sur
prise her John and ended up with
O hopeless liquid and Mysteries.
Today, when jelly making Is easy,
thanks to modern methods. we
read of Meg's experience with a
sense Of wonder that this house
hold art was once so difficult and
uncertain.
"she did her best" Louisa M.
Alcott wrote to Meg In her immor-
tai book. "She reboiled, resugared,
restrained, but that dreadful stuff
wouldn't Jell.'" When John came
home, instead of finding neat
row Of glasses filled with tempting
jellies, he came upon this: -. !.
one edition of jelly trickled from
floor, and q third was burning gay
Poor Meg had the misfortune to
be. born before science invented
the short-boil method which en-
ables even the most inexperienced
Of housewives to make jelly sue
cessfully the first time they try.
Today Meg would have jelly cool
ing In the glasses within fifteen
to twenty minutes after her fruit
was prepared. And John would
come home to q smiling wife In an
orderly house and admire her ham
diwork.
For a Ievei-headed young matron
| like Meg, would be taking advan-
tage today Of the scientific i'm
provements In jelly making, as
we'll as the low cost Of fruits and
sugar. She would know that fruits
are important In every diet. And,
Of course, adding sugar to fruit IN
creases its energy value.
Here are some excellent recipes
that Meg, doubtless, would use II
she were living today:
Ripe Peach Jelly
cups Il Ia lbs.) Juice
61.2 cups q "a lbs.) sugar
bottle fruit pectin
To prepare Juice, remove pits
Do not peel. Crush peaches thor
oughiy. All IL cup water, bring
to O boil, cover, and simmer
minutes. Place fruit In jelly cloth
or bag and squeeze out Juice.
Measure sugar and Juice into
large saucepan and mix. Bring to
q boil over hottest fire and at once
add fruit pectin, stirring con-
stantly. Then bring to full roll
ing boil and boil hard Ia minute.
Remove from fire, skim, pour
quickly. Paraffln hot jelly at once.
Makes about glasses e fluid
ounces each).
Ripe Pear Jam
I cups q lbs.) prepared fruit
1.2 cups q Ia lbs.) sugar
bottle fruit pectin
To prepare fruit, peel, core and
crush completely or grind about .
pounds fully ripe pears. II desired
about teaspoons spice may be
added.
Measure sugar and prepared
fruit into large kettle. mix we'll.
over hottest hre. Stir constantly
before and while boiling. Boil hard
/ minute. Remove from fire and
stir in fruit pectin. Then stir and
skim by turns for Just minutes,
TO cool slightly, to prevent float
ing fruit. Pour quickly. Paraffin
hot jam at once. Makes about II
glasses GO fluid ounces each).
Ripe Apricot Jam
31.A cups Il 3-4 lbs.) pre-
pared fruit
cups g ibs.) sugar
1-2 bottle fruit pectin
To prepare fruit. pit about 2
pounds fully ripe apricots, cut into
small pieces, and crush thorough
ly or grind. Do not poel. with
western fruit, add juice Of ! lem
Measure sugar and prepared
fruit into large kettle, mix well,
and bring to q full rolling boil over
hottest fire. Stir constantly before
and while boiling. Boil hard 4
minutes. Remove from IRE and stir
In fruit pectin. Skim; pour quickly.
Paraffin hot jam at once. Makes
about 10 glasses % fluid ounces
each).
Black or Red Current Jelly
| cups q 1-2 lbs.) juice
Z cups g lbs.) sugar
| 1-2 bottle fruit pectin
With black current, crush about
3 pounds fully ripe fruit; add 8
cups water. With red currants.
crush about 4 pounds fully ripe
/ fruit; add cup water.
To prepare juice. bring mixture
to a boil, cover, and simmer 10
minutes. Place fruit in jelly cloth
or bag and squeeze out juice.
| Measure sugar and juice into
large saucepan and mix. Bring to
a boil over hottest fire and at once
add fruit pectin, stirring constant
| ly. Then bring to full rolling boil
and boil hard IL minute. Remove
from fire, skim, pour quickly.
Makes about IL glasses 6 fluid
ounces each.)