Festive Flavors

Apple and crab apple jelly take on a note of gaiety if flavored with a spray of the leaves of rose geranium, lemon verbena or fresh mint. Drop the sprigs into the boiling jelly just before it is finished and allow to cool with the jelly while pouring. The jelly glass can also be decorated by enclosing a flower. Use a wild rose or other simple flower. Wash, and with the petals damp press it to the bottom of the glass. Add a spoonful of the jelly, partly cool and allow it to solidify before filling the remainder of the glass.

Sealing The Jelly

Pour the hot juice into clean, hot glasses, filling them to the top. The jelly shrinks as it cools and leaves a space for the paraffin. When the jelly is cold and has set, cover it with hot paraffin.

When Fruits Lack Sufficient Pectin

When a fruit-juice, or a combination of fruit-juices, does not contain enough pectin to make jelly, a concentrated form of ready-to-use pectin may be used. (See Method II.)

Directions For Using Concentrated Pectin

Ready-to-use pectins are highly concentrated. The directions given with the package should be carefully followed as these have been developed to give the most satisfactory results with the product. The proportions for their use are generally recommended as follows:

For Strawberry, Blackberry, Raspberry or Loganberry Jelly use 4 cups of fruit juice, 8 cups of sugar and 1 cup of pectin.

For Cherry, Peach or Pineapple Jelly use 3 cups juice, 6 1/2 cups sugar, and 1 cup pectin.

For Elderberry Jelly use 3 1/4 . cups juice, 8 cups sugar and 1 cup pectin.

To make these jellies, follow directions for extracting juice given under Method I, add the necessary amount of sugar to the juice, stir and bring the mixture to the boiling-point, add the pectin and boil vigorously for one minute. Remove the jelly from the heat, skim and pour it into hot glasses.

Special Recipes For Making Jelly

The directions for making jelly given on the previous pages may be used in making all jellies. Special directions are given for a few jellies of unusual characteristics.

In Using Commercial Ready-to-Use Pectin for making jellies, follow the directions on the package or those supplied by the manufacturer, as these have been developed to give satisfactory results.

Barberry Jelly

Gather the berries just before the first frost. Remove the stems, wash and measure the berries, and to every two quarts allow one pint of water. Cook until the berries are soft, take from the fire, drain, and measure the juice. To each cup of juice allow one cup of sugar, for barberries require more sugar than most fruits. Boil the juice for five minutes, add the sugar and cook until it meets the jelly test; then turn into hot, clean glasses. When cool cover with paraffin.

Loquat Jelly

Wash the loquats carefully, remove the blossom end, and cut the fruit in half. Put the fruit in a preserving-kettle and add water to cover. Cook gently till the loquats are tender. Strain and measure the juice. Bring to the boiling-point, boil five minutes, and add three-fourths of a cup of sugar for each cup of juice. Boil until the jelly point is reached, strain, and pour into hot clean glasses. When cool, cover with hot paraffin.