Evening star., 1934-06-08
Instruction for Je||yrnaker
BY EDITH Nj. BARBER.

is tender Do not mash if you wish
to have clear jelly. Strain the
juice through wet flannel jelly bag,
but do not squeeze as this will give
a cloudy jelly.
When the juice has stopped drip
ping from jelly bag return the pulp
to the preserving kettle, add enough
water to cover, heat gradually and
simmer for 80 minutes and strain
again through jelly bag. Test for
pectin and if the test shows sufficient
pectin present a third extraction may
be made. Keep the juice obtained
from first extraction separate from
juice obtained in second and third
extraction, as juice from the first
extraction usually makes a clearer
jelly.
Test strained juice for pectin to de-
termine whether it contains sufficient
pectin, which in turn indicates the
proportion Of sugar to be used.
Old-Fashioned Jelly.
To obtain best results in jelly max
ing it is advisable to work with a
small quantity of juice. Two quarts
of juice is a sufficiently large guam
tity to handle at one time.
Measure juice, add sugar and
boil rapidly for five minutes and stir
until the sugar is dissolved. Skim
when jelly is done and pour into
glasses and seal with paraf1n.
The top should be loose to prevent
the jelly from weeping.
Ounce Jelly.
Ounces have too little acid and
too much pectin to make desirable
jelly when the juice alone Is used.
An equal amount or twice as much
tart apple improves the flavor. Equal
parts of cranberry, ounce and apple
Juice give a jelly of rich, red color
and delicious flavor.
Cut the ounces into small pieces,
do not pare, but remove core and
seeds, as they prevent the jelly from
forming correctly. Add sufficient
water to cover and cook until tender.
Ounces require long cooking to be-
come tender and to bring out their
flavor and deep, rich color. Drain
off Juice. Use about two-thirds as
/, much sugar as fruit juice. Follow
general directions for making jelly.
The pulp may be used for making
conserve or butter.
Cherry Jelly.
Any kind except wild cherry or
chokecherry. Three cups Zone and
one half pounds) juice, six and one
half cups (two and three-fourths
pounds sugar, one bottle fruit pee
tin.
To prepare juice, stem and crush
about three pounds fully ripe cher
ries. Do not pit. Add one-half cup
water, bring to a boil, cover and
simmer 10 minutes. (For stronger
cherry flavor, add one-fourth tea
spoonful almond extract before pour
ing.) 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 constantly. Then
bring to a full rolling boil and boil
hard one-half minute. Remove from
fire, skim, pour quickly. Paraff1n hot
jelly at once. Makes about nine
glasses.
Raspberry Jelly.
Strawberry, loganberry or black
berry. Four cups two pounds) juice,
seven and one-half cups (three and
one-fourth pounds) sugar, one bottle
fruit pectin.
To prepare juice. crush thoroughly
or grind about three quarts fully ripe
berries. Place 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 constantly.
Then bring to a full rolling boil and
boil hard one-half minute. Remove
from fire, skim. pour quickly. Paraf-
fin hot jelly at once. Makes about
II glasses.