Pectin is the essential substance for jelly-making. If
this is not present in a fruit juice it is impossible to make
jelly from it. Pectin is a carbohydrate similar to starch
in its nature and, like starch, is dissolved in boiling water.
It exists in small quantities in raw fruits, the amounts vary-
ing with different varieties. Cooking causes the pectin
to take on water, which increases it in amount and gives it
the jelly-making properties. Overripe fruits do not con-
tain enough pectin to jell, for the ripening process changes
it to a form of sugar. Fruit not quite ripe is usually best.
Test for Pectin. — Add two tablespoons of alcohol to
the same amount of hot fruit juice. If the mixture becomes
thick, like gelatin, pectin is present.
Fruits rich in pectin are currant, grape, apple, plum,
raspberry, blackberry, cranberry, quince, pear, and peach.
The white skin of the orange and grapefruit also contain it.
((202)
JELLIES, MARMALADES, AND PRESERVES 203
Vegetable acids are also necessary in fruit juices for jelly-
making, and give flavor to the jelly. Many fruits are
deficient in acid; for example, quince, peaches, sweet apples,
and pears. In order to make good jelly from these juices, sour
apple juice or some fruit juice rich in acid should be used
as a basis. Combining fruit juices in this way supplies
both pectin and acid where they are deficient, and many
pleasing flavors and combinations may be made with a
little care and practice.
Utensils for Jelly-Making. — Use a granite or porcelain
kettle; a large wooden or enamel spoon for stirring; a
pointed bag made of Canton flannel, cheesecloth, or old
damask through which to strain the jelly; an enamel pitcher
or cup for filling glasses; sterilized jelly glasses; and a
silver spoon for testing the jelly.
Extracting Fruit Juices. — 1. Select sound fruit that is
not overripe. Pick over, wash until thoroughly clean and
free from sand and dirt. Cut up large fruits.
2. Put in the preserving kettle and if the fruit is very
juicy add just enough water to prevent burning, about
1 cup to every 4 quarts of fruit. If the fruit is not juicy,
add water to nearly cover the fruit.
3. Cover the kettle and cook slowly, stirring occasion-
ally. When it simmers, crush the fruit with a potato
masher; cook until the fruit is thoroughly cooked and the
juices run freely.
4. Dip the jelly bag into boiling water to sterilize it
and wring out quite dry. Suspend the jelly bag on a pole
over a bowl or jar, pour in the hot fruit, and let drain until
all the juice is well extracted. This usually takes from 12
to 20 hours. Do not squeeze the bag, for this will force
out pulp and make the jelly cloudy.
204 DOMESTIC SCIENCE
5. When well drained, return the pulp to the preserving
kettle, cover with water, stir until well mixed, cover and
bring slowly to a boil as before: then drain again into
another jar. By testing the juice with alcohol the amount
of pectin present may be ascertained.
6. Sometimes a third extraction of juice is possible.
Do not mix the juice from the first cooking with that of the
second or third.
Page 86
Presented as published in 1914. 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
Pectin is the essential substance for jelly-making. If this is not present in a fruit juice it is impossible to make jelly from it. Pectin is a carbohydrate similar to starch in its nature and, like starch, is dissolved in boiling water. It exists in small quantities in raw fruits, the amounts varying with different varieties. Cooking causes the pectin to take on water, which increases it in amount and gives it the jelly-making properties. Overripe fruits do not contain enough pectin to jell, for the ripening process changes it to a form of sugar. Fruit not quite ripe is usually best.
Test for Pectin. — Add two tablespoons of alcohol to the same amount of hot fruit juice. If the mixture becomes thick, like gelatin, pectin is present.
Fruits rich in pectin are currant, grape, apple, plum, raspberry, blackberry, cranberry, quince, pear, and peach. The white skin of the orange and grapefruit also contain it.
JELLIES, MARMALADES, AND PRESERVES 203
Vegetable acids are also necessary in fruit juices for jellymaking, and give flavor to the jelly. Many fruits are deficient in acid; for example, quince, peaches, sweet apples, and pears. In order to make good jelly from these juices, sour apple juice or some fruit juice rich in acid should be used as a basis. Combining fruit juices in this way supplies both pectin and acid where they are deficient, and many pleasing flavors and combinations may be made with a little care and practice.
Utensils for Jelly-Making. — Use a granite or porcelain kettle; a large wooden or enamel spoon for stirring; a pointed bag made of Canton flannel, cheesecloth, or old damask through which to strain the jelly; an enamel pitcher or cup for filling glasses; sterilized jelly glasses; and a silver spoon for testing the jelly.
Extracting Fruit Juices. — 1. Select sound fruit that is not overripe. Pick over, wash until thoroughly clean and free from sand and dirt. Cut up large fruits.
2. Put in the preserving kettle and if the fruit is very juicy add just enough water to prevent burning, about 1 cup to every 4 quarts of fruit. If the fruit is not juicy, add water to nearly cover the fruit.
3. Cover the kettle and cook slowly, stirring occasionally. When it simmers, crush the fruit with a potato masher; cook until the fruit is thoroughly cooked and the juices run freely.
4. Dip the jelly bag into boiling water to sterilize it and wring out quite dry. Suspend the jelly bag on a pole over a bowl or jar, pour in the hot fruit, and let drain until all the juice is well extracted. This usually takes from 12 to 20 hours. Do not squeeze the bag, for this will force out pulp and make the jelly cloudy.
5. When well drained, return the pulp to the preserving kettle, cover with water, stir until well mixed, cover and bring slowly to a boil as before: then drain again into another jar. By testing the juice with alcohol the amount of pectin present may be ascertained.
6. Sometimes a third extraction of juice is possible. Do not mix the juice from the first cooking with that of the second or third.