Jelly Making

Jellies are made of cooked fruit juices and sugar, in nearly all cases the proportion being equal.

Jelly Making Principle- In all fruits when ripe or nearly ripe there is found pectin, a carbohydrate, somewhat similar in its properties to starch. It is because of this that we are able to make jelly. When equal quantities of sugar and fruit juice are combined and the mixture heated to boiling point for some time, the pectin gelatinizes the mass. Pectin is best when fruit is just ripe or a little before. If juice ferments or cooking is continued too long, pectin undergoes a change and loses power of gelatinizing.

Selection and Handling of Fruit- An acid fruit is more suitable, although in some acid fruit, as strawberry, the quantity of jelly making pectin is small. Most desirable fruits in order are : Currants, crabapples, apples, quince, grape, blackberry, raspberry, peach and pear. Large fruits, such as apples, peaches and pears, must be boiled in water until soft. Jelly will be clearer and finer if fruit is simmered and not boiled. To prevent crystallizing: Add right amount of sugar; if fruit contains high percentage of sugar reduce it; do not allow juice to boil rapidly; do not stir; if gauge is used it should always register 25 degrees.

To Prepare Glasses- Sterilize as for canning; remove from boiling water and drain; fill to rim on which cover rests; let it get thoroughly cold and cover.

To cover glasses with parafifine melt in saucepan over hot water, keeping from flame. Pour on surface of fruit, enough to cover it, tipping glass so that paraffine will attach itself to edge of glass and cover completely. Paraffine can be used a second time by washing it with cold water and remelting. With paper: Cut glazed white paper right shape, dip in brandy or alcohol; cover with tin lids or circular pieces of paper larger than top; fasten securely.

To Make Jelly Bag-Material, flannel, Canton flannel or double thickness of fine cheese-cloth; cut square eighteen inches, sew together two adjacent sides with French seams, rounding at end; bind top with tape and attach at equal distances three heavy double tapes, about ten inches long; before using always scald and wring thoroughly; after using empty bag and scald it; if stained boil with washing soda and rinse thoroughly.

Apple Jelly Recipe

Wash fruit, cut in small pieces, cover with boiling water and cook until soft. Allow juice to drip through jelly bag. Remove bowl containing juice that has dripped through. Use this for first-grade of jelly. Now squeeze remaining juice from bag into another bowl and keep this for second-grade of jelly. This will not be as clear as the first. Measure liquid and boil twenty minutes. Add equal volume of sugar, stir until dissolved and boil gently without stirring, three to five minutes. Strain through single cheese cloth into glasses. Let stand in sunshine until thoroughly cold, then cover.