To Test Jelly — There are various ways: (1) Drop a little into cold
water or on a cold plate, stirring it for «, few seconds, and if it coagu-
lates it is done; or (2) let 1 or 2 droj)s fall from the skimmer into a
glass of cold water; if it reaches the bottom a solid drop of jelly, with-
out dissolving in the water, it is done; or (3) diji the skimmer in and
out, holding it sideways over the jelly; if it runs off in only one place
it is not cooked enough; if it runs around the skimmer and drips off
in 2 or 3 places in wide thick drops, it is done.
Hardening Jelly. — Jelly which is not quite as firm as desired can be
shrunk by setting the glasses in the sun.
To prevent breaking the glasses when pouring in the hot jelly, sev-
eral plans are in use. One plan is to rub the glass over on the out-
side with lard or butter, and then pour in the first 1 or 2 spoonfuls
slowly. Another is to stand the glasses while being filled on a folded
towel wet with cold water. Another plan is to put a silver spoon in
the jar; but the folded towel is the best plan.
Jelly bags should be made of white flannel, and wrung out of hot
water, to prevent their absorbing too much of the juice. Tie the top
of the bag closely when the liquor is all in, to prevent the flavor from
evaporating. A wooden frame on which to tie the jelly bag while it
is dripping, is a convenience. Use the bags for nothing but making
jelly.
Waste nothing when making jellies; the pulp can be put up as
marmalade for tarts and cake fillings.
To remove jelly from a glass, dip it into hot water for an instant;
then take it out, and the jelly will come out easily and whole.
The prevention of mold, keeping jellies, etc., are discussed in the pre-
ceding "General Suggestions" (which see).
JELLIES 493
APPLE JELLY. — Use good, sour apples; slice them thin, seeds,
skins and all; let them simmer with only the addition of a little water,
until well cooked and soft; strain, add 1 lb. sugar to each pint of
juice✪ Apple Jelly, and finish as directed previously for making jelly. If desired,
a little lemon flavor can be added.
PLUM AND APPLE JELLY can be made by using 1 part
plum juice to 2 parts sour apple juice✪ Plum and Apple Jelly, and finishing like other jelly.
It is very good.
CRAB APPLE JELLY — Cut them into pieces, but do not pare
or remove the seeds; boil until soft in a jar set in hot water,
adding barely water enough to cover them ; mash them, drain off the
juice without squeezing; use 1 lb. sugar for each pint of juice✪ Crab Apple Jelly, and
finish as before directed. A little lemon juice can be added for flavor
if desired; or a little stick cinnamon boiled with the juice and taken
out before putting in the sugar, is good.
The pulp and juice which remain can be made into marmalade.
Add more water and cook to a pulp; strain through a sieve to remove
skin, cores and seeds. Add brown sugar to the pulp, pound for
pound. It needs careful watching and stirring to prevent burning.
DRIED APPLE JELLY.— Boil the dried apples until tender,
strain through the jelly bag, and allow f lb. sugar to the pint of
juice✪ Dried Apple Jelly; adding a little lemon juice will improve the flavor; then finish
like other jellies.
Page 365 · 4 recipe records 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
To Test Jelly — There are various ways: (1) Drop a little into cold water or on a cold plate, stirring it for a few seconds, and if it coagulates it is done; or (2) let 1 or 2 drops fall from the skimmer into a glass of cold water; if it reaches the bottom a solid drop of jelly, without dissolving in the water, it is done; or (3) dip the skimmer in and out, holding it sideways over the jelly; if it runs off in only one place it is not cooked enough; if it runs around the skimmer and drips off in 2 or 3 places in wide thick drops, it is done.
Hardening Jelly. — Jelly which is not quite as firm as desired can be shrunk by setting the glasses in the sun.
To prevent breaking the glasses when pouring in the hot jelly, several plans are in use. One plan is to rub the glass over on the outside with lard or butter, and then pour in the first 1 or 2 spoonfuls slowly. Another is to stand the glasses while being filled on a folded towel wet with cold water. Another plan is to put a silver spoon in the jar; but the folded towel is the best plan.
Jelly bags should be made of white flannel, and wrung out of hot water, to prevent their absorbing too much of the juice. Tie the top of the bag closely when the liquor is all in, to prevent the flavor from evaporating. A wooden frame on which to tie the jelly bag while it is dripping, is a convenience. Use the bags for nothing but making jelly.
Waste nothing when making jellies; the pulp can be put up as marmalade for tarts and cake fillings.
To remove jelly from a glass, dip it into hot water for an instant; then take it out, and the jelly will come out easily and whole.
The prevention of mold, keeping jellies, etc., are discussed in the preceding "General Suggestions" (which see).
APPLE JELLY. — Use good, sour apples; slice them thin, seeds, skins and all; let them simmer with only the addition of a little water, until well cooked and soft; strain, add 1 lb. sugar to each pint of juice, and finish as directed previously for making jelly. If desired, a little lemon flavor can be added.
PLUM AND APPLE JELLY can be made by using 1 part plum juice to 2 parts sour apple juice, and finishing like other jelly. It is very good.
CRAB APPLE JELLY — Cut them into pieces, but do not pare or remove the seeds; boil until soft in a jar set in hot water, adding barely water enough to cover them ; mash them, drain off the juice without squeezing; use 1 lb. sugar for each pint of juice, and finish as before directed. A little lemon juice can be added for flavor if desired; or a little stick cinnamon boiled with the juice and taken out before putting in the sugar, is good.
The pulp and juice which remain can be made into marmalade. Add more water and cook to a pulp; strain through a sieve to remove skin, cores and seeds. Add brown sugar to the pulp, pound for pound. It needs careful watching and stirring to prevent burning.
DRIED APPLE JELLY.— Boil the dried apples until tender, strain through the jelly bag, and allow f lb. sugar to the pint of juice; adding a little lemon juice will improve the flavor; then finish like other jellies.
Records on this page
Apple JellyPlum and Apple JellyCrab Apple JellyDried Apple Jelly