Wash the pineapple, pare it. Remove the eyes. Cut into slices.
With a fork tear the pineapple into shreds, discarding the core.
Mix the fruits and sugar. Heat slowly. Let the mixture cook until
it is stiff enough for marmalade. Pour into scalded glasses. Add
paraffin. When cool, pour more paraffin over the fruit. Cover and
label. Yield : 6 glasses.
ORANGE MARMALADE
4 oranges V2- times as much water as fruit
2 lemons i as much sugar as cooked fruit
mixture
Wash the oranges and lemons. Without peeling, cut them into very
thin slices. Remove the seeds when slicing the fruit. Measure the
sliced fruit in a quart measure.
Put the fruit in a granite or aluminum kettle. Add quarts of
water for each quart of fruit.
Cover the mixture and let it stand over night. Then cook it, uncovered
and boiling gently, for i hour. Let the mixture cool and again let it
stand over night.
Measure the cooked mixture. For each quart of fruit, add \ quart
of sugar. Cook slowly for about i hour or until the mixture drops from
a spoon in thick drops.
Pour into scalded glasses. Pour hot paraffin on top of the marma-
lade. When cool, add more paraffin. Cover and label. Yield : 6 glasses.
What makes some fruits jelly? Housekeepers have found
that there are certain fruits from which jelly can be made.
From other fruit, jelly cannot be made unless some substance
5 36
Food Preservation
other than sugar is added. Let us see what fruits must contair
in order to make jelly from them.
Experiment 36: To test fruit for pectin.
To £ cup of grapes or cranberries or a sliced apple, add a little water.
Cook until the fruit is tender. Mash the fruit. Strain it through a
cheese cloth.
Put i teaspoon of the strained fruit in a test tube. Add i teaspoon of
alcohol.1 Without shaking, set the mixture aside for 5 minutes. What
change has taken place in the strained fruit juice?
The solid substance formed in the fruit juice is a kind of
carbohydrate, called pectin. All fruits do not contain enough
pectin to jelly. Strawberries contain but little pectin. Orange
and lemon rind are rich in pectin. The rind is used in making
orange marmalade not only for flavor, but because it contains
pectin.
There is another substance which fruits must contain so that
jelly can be made from them. The second substance is acid.
Currants, crabapples, grapes, and apples contain pectin; we
know that they contain acid because they taste sour. These
fruits are all excellent jelly-making fruits.
Can fruits containing no pectin be used for making jelly? It
is possible to mix strawberries and currants and prepare jelly
from the fruit mixture. The currants furnish enough pectin to
stiffen the mixture. Other fruits rich in pectin can be added to
fruits containing little pectin and jelly made from the combina-
tion.
Commercial pectin can now be purchased in liquid form. By
adding this commercial product to a fruit containing but little
pectin, jelly can be made. Commercial pectin is often added to
fruits rich in pectin. The advantage of this is that the fruits do
not require so much cooking as when no commercial pectin is
1 If wood or denatured alcohol is used, it should be handled carefully. Both these
substances are very poisonous. Wash the hands thoroughly after doing this experi-
ment
Preserves, Conserves, Jelly, Spiced Fruit 537
Page 277
Presented as published in 1928. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Wash the pineapple, pare it. Remove the eyes. Cut into slices.
With a fork tear the pineapple into shreds, discarding the core.
Mix the fruits and sugar. Heat slowly. Let the mixture cook until
it is stiff enough for marmalade. Pour into scalded glasses. Add
paraffin. When cool, pour more paraffin over the fruit. Cover and
label. Yield : 6 glasses.
ORANGE MARMALADE
4 oranges V2- times as much water as fruit
2 lemons i as much sugar as cooked fruit
mixture
Wash the oranges and lemons. Without peeling, cut them into very
thin slices. Remove the seeds when slicing the fruit. Measure the
sliced fruit in a quart measure.
Put the fruit in a granite or aluminum kettle. Add quarts of
water for each quart of fruit.
Cover the mixture and let it stand over night. Then cook it, uncovered
and boiling gently, for i hour. Let the mixture cool and again let it
stand over night.
Measure the cooked mixture. For each quart of fruit, add \ quart
of sugar. Cook slowly for about i hour or until the mixture drops from
a spoon in thick drops.
Pour into scalded glasses. Pour hot paraffin on top of the marma-
lade. When cool, add more paraffin. Cover and label. Yield : 6 glasses.
What makes some fruits jelly? Housekeepers have found
that there are certain fruits from which jelly can be made.
From other fruit, jelly cannot be made unless some substance
5 36
Food Preservation
other than sugar is added. Let us see what fruits must contair
in order to make jelly from them.
Experiment 36: To test fruit for pectin.
To £ cup of grapes or cranberries or a sliced apple, add a little water.
Cook until the fruit is tender. Mash the fruit. Strain it through a
cheese cloth.
Put i teaspoon of the strained fruit in a test tube. Add i teaspoon of
alcohol.1 Without shaking, set the mixture aside for 5 minutes. What
change has taken place in the strained fruit juice?
The solid substance formed in the fruit juice is a kind of
carbohydrate, called pectin. All fruits do not contain enough
pectin to jelly. Strawberries contain but little pectin. Orange
and lemon rind are rich in pectin. The rind is used in making
orange marmalade not only for flavor, but because it contains
pectin.
There is another substance which fruits must contain so that
jelly can be made from them. The second substance is acid.
Currants, crabapples, grapes, and apples contain pectin; we
know that they contain acid because they taste sour. These
fruits are all excellent jelly-making fruits.
Can fruits containing no pectin be used for making jelly? It
is possible to mix strawberries and currants and prepare jelly
from the fruit mixture. The currants furnish enough pectin to
stiffen the mixture. Other fruits rich in pectin can be added to
fruits containing little pectin and jelly made from the combina-
tion.
Commercial pectin can now be purchased in liquid form. By
adding this commercial product to a fruit containing but little
pectin, jelly can be made. Commercial pectin is often added to
fruits rich in pectin. The advantage of this is that the fruits do
not require so much cooking as when no commercial pectin is
1 If wood or denatured alcohol is used, it should be handled carefully. Both these
substances are very poisonous. Wash the hands thoroughly after doing this experi-
ment
Preserves, Conserves, Jelly, Spiced Fruit 537