Evening star., 1936-06-11
Natural or Commercial
Pectin Is Essential
To Insure Firm Results
Apples Seem to Be Richest in This Important
Element; Directions Given for
Making Product at Home.

of about inches and heat rapidly
As minutes. Pour into sterilized bot
ties and seal, or use Immediately.
X 4 y
THE commercial pectins to be found
in all of the stores are excellent
products, OF high quality, and 1t
hardly seems worth while to 60 to
all the trouble of rolling your own"
RED RASPBERRY JELLY.
cups juice.
ia cups sugar.
l bottle fruit pectin.
Crush or grind thoroughly about
three quarts ripe, sound berries. Place
in jelly cloth or bag and squeeze
out juice. Measure sugar and juice
into large saucepan and mix well.
Bring to a boil over a hot fire and
Immediately add the pectin. stirring
constantly. Bring to a full rolling
boil and boil hard for one-half minute.
Remove from fire, skim, pour quickly
into hot sterilized glasses. Paraffin
at once.
BLACK RASPBERRY JELLY.
Wash berries and measure. To
every quart of berries add one cup
water. Heat slowly in kettle. Strain
through jelly bag or four thicknesses
of cheesecloth Boil the juice hard
for five minutes, measure and transfer
it to unused kettle, with equal amount
of sugar. Continue the rapid boiling
until the LIQUID shows tendency to
jell when small quantity has been
cooled. Pour into hot sterilized
glasses and paraf1in.
MINT JELLY.
Wipe, quarter and remove stems
etc, from tart apples. Place them
in a saucepan and add water until
it can just be seen through the top
layers of apples. Cover and simmer
until very soft. Drain and squeeze
juice through jelly bag or cheese
cloth. Boil the juice for 20 minutes.
Add one cup sugar to each cup juice
during the boiling. stirring until sugar
is dissolved Just before removing
the jelly from the fire bruise well the
leaves of a bunch of fresh mint and
hold the bunch in the boiling jelly
until desired strength Of flavoring
is reached. This may be determined
best by tasting) Add several drops
of green colortng matter and a few
teaspoons finely chopped mint; re-
move from fire, pour into sterilzed
glasses and seal with parafin. The
chopped mint may be omitted If de-
sired.
STRAWBERRY JELLY.
cups berry lemon juice
juice cups sugar
tablespoons bottle pectin
Crush well 3 quarts fully ripe ber-
ries Squeeze through jelly bag or
cheeSecloth. Squeeze and strain juice
from lemon. Measure sugar and
juices into large saucepan and mix
we'll. Bring to boil over hot fire,
and at once add the pectin, stirring
all the time. Bring to a full rolling
boil for one-half minute. Remove
from fire, skim and pour into steril-
lied jars. Parafin at once.
PINEAPPLE JELLY.
Pare the pineapple, remove eyes
and CRATE fine. For every pound Of
pineapple add "a of a pound of sugar
Boil together in a porcelain lined
kettle for IS minutes. Pour into jelly
glasses that have been sterilized and
paraffin at once. Keep in cool, dark
place.
A N OLD Creole rule used in making
the delicious jellies found in New
Orleans says that mo attempts should
be made to make jelly on a damp,
rainy day; that overripe fruits or
those picked in wet weather should
never be used that jars should be
filled entirely full, to exclude all air,
and that they must be sealed as hot
as possible"
IL you will write to me inclosing
stamped, self f-addressed envelope, I
shall be glad to send you my leafiet
containing general directions for max
ing jellies and preserves and for can
ming and drying vegetables.