Evening star., 1934-06-08

- you will judge jelly by its
texture and by its flavor.
The perfect jelly is one which is
firm. but not too firm; which will turn
out of the glass and keep the shape
of the mold, but still be slightly quiv-
ering. The flavor will depend, OF
course, upon the fruit or the combi-
nation of fruits you use for making
the Jelly and whether you use the old
fashioned method which produces ex-
cellent results If successfully made, or
the new-fashioned method which is
known as foolproof method. With the
old fashioned method you get what
may be called richer flavor; with
the newt khioned method you get a
flavor which is more delicate, perhaps
more nearly like that OF the fresh
fruit.
For the old-fashioned method you
use merely the strained juice OF ber-
ries or fruit which have been cooked
with very little water and sugar. To
be sure that your fruit juice will jelly
you must use the proper amount OF
sugar. We no longer use cup for cup,
as the old recipes tell US. We use one
tablespoonful of hot juice and add to
it an equal amount of alcohol and
let 1t stand two or three minutes. II
this mixture has jellied so that you
can take it up on the spoon without
its breaking, you may use one cup OF
sugar to one cup Of juice. If the mix
ture jellies but breaks as you take it
upon the spoon, you will need three
quarters of a cup Of sugar to one cup
of juice. If it does not jelly at all,
cook the juice down or add bottled
pectin or green-apple Juice until you
get a jelly test. Bottled pectin is
merely concentrated apple juice.
When you use the newer, more
popular, foolproof method of making
jelly, you are actually combining ap-
enough quantities so that the mixture
will be concentrated. In making jelly
in this way follow exactly the recipes
which come with the bottle of pectin.
They have been worked out carefully,
after long experimental work.
To go back to the old-fashioned
method of making jelly. After we
have combined the fruit juice and the
sugar and have stirred the mixture
until the sugar is dissolved, we must
boil 1t until we get jelly test. I
make my test by dipping the spoon
into the sirup and shaking 1t off above
the kettle. When two drops will hang
side by side upon the edge of the
spoon the jelly is ready to pour into
the hot glasses. It should be SKIM
med before it is poured, but it need
not be SKINNED during the boiling.
Whichever method have used for
making the jelly I add a thin layer of
melted paraff1n Immediately after 1t
has been poured into the glasses. The
next day, when 1t Is cold, I add a Sec
ond layer of parafin before I put on
the covers and label it for storage.
Jelly making used to be a good deal
q matter of luck before we had test
for pectin. Some fruits contain
large amount of this jelly-making
quality, others are lacking in it. The
reason we seldom had strawberry Jelly
was because strawberry juice will not
jelly without the addition of currant
or apple juice, which was not always
obtainable at the height of the straw
berry season. Strawberry jelly, as
understand, is growing in popularity
with the availability of bottled pectin.
You may be interested in the COM
parative costs of jelly made by the
two different methods. The cost per
glass is slightly less by the new meth
cd, with sugar at its present price. I
use both methods for making jelly.
continue to make old-fashioned cur
rant jelly, which certainly does not
need the addition of extra pectin to
make it jelly, and like the tang of
this jelly which has the longer cook
ing, but you may prefer the more deli
cate product made the easier way.
am giving you recipes today for jelly
made both ways.
Preparing Juice.
Select and wash fruit. Remove the
hulls, stem and blossom ends. Cut
hard fruits into pieces without peel
ing or coring.
For soft fruits use just enough
water to prevent sticking. Heat
gradually, mash while heating and
cook until the pulp has lost its color.
For hard fruits, cook with just
enough water to cover until the fruit