Home-made preserves, jams, etc., when properly prepared and well made, are
much superior to those which are sold in the market. Professor Sharpless says
that " apple sauce is frequently pumpkin boiled with cider; that raspberry jam
offered for sale is often sour, and that strawberry jam is frequently made from the
refuse strawberries of the market."
Putting in Jars and Keeping — Put jellies, jams, and marmalades in
small glasses, which will prevent the frequent opening necessary
with large ones. The usual method has been to lay on top a piece of
paper dipped in brandy or alcohol and cut to fit nicely, and then
paint a larger piece with white of egg and tie it on over the other —
some people tie on parchment. A much simpler and easier method
for jellies is when they get cold to pour on melted parafine. It
hardens almost immediately, and then a piece of brown paper can be
tied on to keep out the dust. The parafine will lift off easily, and it
can be washed, kept, and used again by remelting.
If any of the preparations become candied, set the glasses in
water and let it boil around them, which will remedy it. If jellies
are put in wine bottles for exportation, put 1 tablespoon of alcohol in
each bottle before sealing. Look over jellies the last of the summer,
and reboil them if there are any indications of fermentation.
The glasses or jars into which jams, preserves, etc., are put,
should be perfectly dry, and the closet in which they are stored
should be neither so warm that they ferment, nor so damp that they
become moldy.
Preventing Mold. — Jellies can be kept from molding by covering
the top, when cool, with pulverized sugar, melted parafine, or oil, like
salad or cotton seed.
Mold. — Remember that mold is a low form of life (it is a plant) and a certain
amount of moisture is necessary to its growth. Its seeds are so small that they
penetrate the tiniest crack, and the mold spreads readily from one thing to anoth-
er. If specks of mold appear, the plant can be killed by putting the jars in a
well*heated oven, or by putting them in a pan of water and letting it boil around
them. Its presence is always an injury, detracting from both the wholesomeness
and flavor of the article it attacks.
Keep jellies, jams, etc., in a dark, cool, dry closet. Paste on the
side of each glass a little strip of paper bearing the name of its con-
tents. If glass jars are used for preserves, wrap 2 or 3 thicknesses of
paper around each one, which will exclude the light and keep them
from bleaching.
Coloring — The only coloring suitable for any fruit preparation is
JELLIES 491
some vegetable color, like those we give for " Frostings " in our
chapter on " Cakes," but they should be used sparingly.
JELLIES.
These are made with clear fruit juice and sugar, the usual rule
being to mix them in equal proportions. As, owing to the change in
its pectose, fruit will not make jelly when it is over-ripe, it should be
gathered for this purpose just as it turns ripe. If you wish clear,
firm jelly, do not make it in damp or rainy weather. ✪ Jelly
Page 363 · 1 recipe record on this page
Presented as published in 1902. 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
Home-made preserves, jams, etc., when properly prepared and well made, are much superior to those which are sold in the market. Professor Sharpless says that " apple sauce is frequently pumpkin boiled with cider; that raspberry jam offered for sale is often sour, and that strawberry jam is frequently made from the refuse strawberries of the market."
Putting in Jars and Keeping — Put jellies, jams, and marmalades in small glasses, which will prevent the frequent opening necessary with large ones. The usual method has been to lay on top a piece of paper dipped in brandy or alcohol and cut to fit nicely, and then paint a larger piece with white of egg and tie it on over the other — some people tie on parchment. A much simpler and easier method for jellies is when they get cold to pour on melted parafine. It hardens almost immediately, and then a piece of brown paper can be tied on to keep out the dust. The parafine will lift off easily, and it can be washed, kept, and used again by remelting.
If any of the preparations become candied, set the glasses in water and let it boil around them, which will remedy it. If jellies are put in wine bottles for exportation, put 1 tablespoon of alcohol in each bottle before sealing. Look over jellies the last of the summer, and reboil them if there are any indications of fermentation.
The glasses or jars into which jams, preserves, etc., are put, should be perfectly dry, and the closet in which they are stored should be neither so warm that they ferment, nor so damp that they become moldy.
Preventing Mold. — Jellies can be kept from molding by covering the top, when cool, with pulverized sugar, melted parafine, or oil, like salad or cotton seed.
Mold. — Remember that mold is a low form of life (it is a plant) and a certain amount of moisture is necessary to its growth. Its seeds are so small that they penetrate the tiniest crack, and the mold spreads readily from one thing to another. If specks of mold appear, the plant can be killed by putting the jars in a well-heated oven, or by putting them in a pan of water and letting it boil around them. Its presence is always an injury, detracting from both the wholesomeness and flavor of the article it attacks.
Keep jellies, jams, etc., in a dark, cool, dry closet. Paste on the side of each glass a little strip of paper bearing the name of its contents. If glass jars are used for preserves, wrap 2 or 3 thicknesses of paper around each one, which will exclude the light and keep them from bleaching.
Coloring — The only coloring suitable for any fruit preparation is
some vegetable color, like those we give for " Frostings " in our chapter on " Cakes," but they should be used sparingly.
These are made with clear fruit juice and sugar, the usual rule being to mix them in equal proportions. As, owing to the change in its pectose, fruit will not make jelly when it is over-ripe, it should be gathered for this purpose just as it turns ripe. If you wish clear, firm jelly, do not make it in damp or rainy weather.
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Jelly