TO MAKE JELLY PROM ANY KIND OP BER-
RIES.
To every one pound of sugar take one pound of ber-
ries and prepare as follows : Put berries first in a stone
crock, porcelain or agate vessel. Stand this in a vessel
of warm water (not hot), allowing water to come up
about three-fourths of vessel holding fruit and allow
to boil until berries are well broken and mashed. Then
take out \ressel from water, strain juices through a piece
of cheese cloth. If you desire to utilize all the berries
for jelly, put the berries after the juice is drained off in
a bag made of cheese cloth, about a cupful at a time,
and squeeze out all the juice until all are thus treated.
But if you wish to make a jam from the berries re-
maining, you can take the berries after you first strain
off the juice and work them into a jam. Then take
your sugar in the proportion given✪ Berry Jelly (always using the
best granulated sugar), and put in a dripping pan and
stand pan in a medium hot oven, opening the door of
oven every now and then to stir sugar so it will not
burn. Then boil juice from the berries on top of stove
about twenty minutes from time it commences to boil.
Then take sugar out of, oven, pour into juice, and let
this just come to a boil ; skim off scum quickly, take
off stove, and fill your hot jars or tumblers as quickly
as possible. Place paper over jelly on inside of jar,
first dipping paper in warm brandy. Put a piece of
cotton batting (not wadding) over paper and seal. This
latter will prevent all mould. If you find that sugar
in pan, while in oven, melts on the side, do not be
alarmed, for when this is poured in the juice, it will
form in lumps and you can easily remove that.
Always remove all lumps and impurities in the jelly
before taking same off the stove. The juice of one
lemon to every pint of juice before boiling juice will
add greatly to the flavor. Stir jelly as little as possi-
ble after adding sugar, as it is liable to candy.
CRAB APPLE, WILD APPLE, OR PORTER
APPLE JELLY.
Wash the fruit j cut into pieces, but do not pare, nor
remove the seeds; barely cover with cold water. Boil
28o The Complete Cook Book.
and mash them until soft. Then drain on a sieve.
Use the juice only, and do not squeeze the fruit. Boil
the juice with an equal quantity of sugar, until it jel-
lies. Peach jelly is made in the same manner.
QUINCE JELLY.
Wipe the fruit carefully, and remove all the stems,
and parts not fair and sound. Use the best parts of the
fruit for canning or preserving, and the skin, cores, and
hard parts for jelly. The seeds contain a large portion
of gelatinous substance. Boil all together, in enough
water to cover till the pulp is soft. Mash and drain.
Use the juice only, and when boiling add an equal
weight of hot sugar, and boil till it jellies in the spoon.
GRAPE JELLY.
Select the grapes when not fully ripe. Wash and
drain, then put them in a preserving kettle, mash well,
and heat till all the skins are broken, and the juice
flows freely. Strain, and use the juice only with an
equal weight of sugar, as for currant jelly.
CRAB APPLE JELLY. ✪ Grape Jelly
Page 134 · 4 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
TO MAKE JELLY PROM ANY KIND OP BER- RIES. To every one pound of sugar take one pound of berries and prepare as follows : Put berries first in a stone crock, porcelain or agate vessel. Stand this in a vessel of warm water (not hot), allowing water to come up about three-fourths of vessel holding fruit and allow to boil until berries are well broken and mashed. Then take out vessel from water, strain juices through a piece of cheese cloth. If you desire to utilize all the berries for jelly, put the berries after the juice is drained off in a bag made of cheese cloth, about a cupful at a time, and squeeze out all the juice until all are thus treated. But if you wish to make a jam from the berries remaining, you can take the berries after you first strain off the juice and work them into a jam. Then take your sugar in the proportion given (always using the best granulated sugar), and put in a dripping pan and stand pan in a medium hot oven, opening the door of oven every now and then to stir sugar so it will not burn. Then boil juice from the berries on top of stove about twenty minutes from time it commences to boil. Then take sugar out of, oven, pour into juice, and let this just come to a boil ; skim off scum quickly, take off stove, and fill your hot jars or tumblers as quickly as possible. Place paper over jelly on inside of jar, first dipping paper in warm brandy. Put a piece of cotton batting (not wadding) over paper and seal. This latter will prevent all mould. If you find that sugar in pan, while in oven, melts on the side, do not be alarmed, for when this is poured in the juice, it will form in lumps and you can easily remove that. Always remove all lumps and impurities in the jelly before taking same off the stove. The juice of one lemon to every pint of juice before boiling juice will add greatly to the flavor. Stir jelly as little as possible after adding sugar, as it is liable to candy.
CRAB APPLE, WILD APPLE, OR PORTER APPLE JELLY.
Wash the fruit j cut into pieces, but do not pare, nor remove the seeds; barely cover with cold water. Boil
28o The Complete Cook Book.
and mash them until soft. Then drain on a sieve. Use the juice only, and do not squeeze the fruit. Boil the juice with an equal quantity of sugar, until it jellies. Peach jelly is made in the same manner.
QUINCE JELLY.
Wipe the fruit carefully, and remove all the stems, and parts not fair and sound. Use the best parts of the fruit for canning or preserving, and the skin, cores, and hard parts for jelly. The seeds contain a large portion of gelatinous substance. Boil all together, in enough water to cover till the pulp is soft. Mash and drain. Use the juice only, and when boiling add an equal weight of hot sugar, and boil till it jellies in the spoon.
GRAPE JELLY.
Select the grapes when not fully ripe. Wash and drain, then put them in a preserving kettle, mash well, and heat till all the skins are broken, and the juice flows freely. Strain, and use the juice only with an equal weight of sugar, as for currant jelly.
CRAB APPLE JELLY.
Records on this page
Berry JellyGrape JellyCurrant JellyCrab Apple Jelly