The Kusko times., 1937-09-17
Dear Homemaker:
 It's Jelly Time

And such variety Of fruits from which to make. it-currants, rasp- berries. blueberries, cranberrles, and numerous other berries
 Do you have jelly troublesZ
 Here are the fundamental direc- tions for making jelly and causes for the common types of jelly failures as. given by the bureau of Home Ee- onorics, U. S Department of Agri- culture
 Three fundamental directions for jelly making are:
 L Work with small quantities at 2 time, not more than six quarts of berries or eight pounds of fruits as apples
 ,. Carry through the Jelly pro cess promptly.
 8. Use a broad, fat-bottomed pan for cooking the juice so as to cut the cooking time 10 a minimum and conserve pectin and flavor
 Here's 9 tabulaJion of the most common types of jelly failures with an analysis of theor causes:
 FAILURE TO HAVE JELLY FORM Is always caused by an i'm rF3per balance of pectIn, sugar, and acid The fruits used may not have enough pectin C. acid in them Both these esser, are present m the Ic--est amoJncs in slightly underripe fIails; ir z 5sEdripe fruit they are troksr 6czza into other substances which Lan't aelp form jelly. Some never lave enough pectin- Such fr.5ts may be combined with pectin- rich ones to get jelly. Lemon juice can be added to supply the lacking aeidity- The homemade or commer- eiaIiy prepared Pectins can fill the other need
 Sometimes the fruit started with plenty of pectin, but it was cooked so long that too much of that pectin was destroyed A gummy mass was then formed instead ofjelly. A run ny mass may have been caused by too little cooking, not enough to 5T5ng the proper concentration of he juice.
 Another cause of failure to bring leily IS using 100 much water with the fruit when ii is being boiled to get the juice. With black raspber- ries, for instance, only q fourth of Q CID of water shouid be used for each pound of fruit if the fruit Is firm, and no water at all. if the fruit Is soft If you use an over supply Of water for the extraction 6f the juice, there's just that, Mucs more to be evaporated ou1 again, and the- at rendant danger Of destroying peetin from prolonged cooking.
 Still another reason for failure to get jelly may be too much sugar, more than Is required for the acid and the pectin
 SUGAR CRYSTALS aresnot harm Tuf but spoil the texture of the jelly. Their causes: an excess of sugar, too li5tle acid in the fruit. overcooking the jelly, or too great a delay in seal ing the glasses.
 CREAM OF TARTAR CRYSTALS found in grape jelly, are also harm less They can be prevented usually by letting the grape juice stand over night in a cool place. to let the crys- tals form. The next morning care fully dip out the juice, leaving the crystals with the sediment on the bottom and sides of the bowl, and restrain it before making jelly.
 WEEPING JELLY is found with such fruits as erarberries and cur rants, where both acid and pectin are high The jelly mass contracts and squeezes cut liquid. no one knows exactly why.
 CLOUDINESS Is found usually with the red juices and is caused by improper stra3ning. Straining a juice twice brings little lower yield but does result in mere clarity.
 During the season of berries and fresh fruits, homemakers are con- froated with the problem of remov- ing fruit stains from table linens and chiIdren's clothing.