GRAPE JELLY.— Isabella, Concord or Clinton grapes are best
to use; have them freshly picked, and finish as directed for other
jellies, using 1 lb. of sugar to 1 pint of juice✪ Grape Jelly.
GREEN GRAPE JELLY — Use green grapes; wash, stem, and
cook till soft with a very little water; mash with a wooden pestle,
strain through the jelly bag, and allow 1^ lbs. sugar to each pint of
juice✪ Green Grape Jelly. Finish like other jelly. It makes the nicest jelly there is to
go with poultry and game, and is superior to ripe grape jelly,
MANGO JELLY. — Make as directed for guava
jelly, only peel the mangoes, stone them, and
throw them, before being cooked, into a very weak
solution of lime or lemon juice.
PEACH JELLY — Use 1 part very sour apple
juice to 2 parts peach juice, and make like other
jellies. Equal parts are sometimes used. A little
lemon juice is sometimes added✪ Peach Jelly.
Pear Jelly can be made the same as peach jelly.
PLUM JELLY — Choose the common blue
plums, wash them, cook until soft in a porcelain
kettle, adding Icup water to each 2 quarts plums✪ Plum Jelly;
then drain through the jelly bag, and finish like
other jellies.
Damson Jelly is made the same way.
The Plum has been cultivated from ancient times, and
the lirst fine varieties were probably introduced into Europe
from the East, the Damson or Damascene taking its name
from Damascus. When perfectly ripe the best varieties are
wholesome. Some varieties are too astringent, though by jJA.uoui^a.
baking they loose much of their bad qualities, and are used
in tarts and preserves, but they should be used with moderation. If eaten unripe,
they are almost sure to cause diarrhea. They are not very rich in sugar, but
contain much pectose or vegetable jelly, which gives them their gelatinizing
quality.
QUINCE JELLY. — Cut the quinces into small pieces, and put
them, skin, seeds and all, into a preserving kettle (a large part of the
pectose is found in the seeds); cover with water and boil till soft;
mash, and drain in the jelly bag over night; allow 1 lb. sugar to each
pint of juice, and boil to the jelly degree. The pulp of tlie quinces,
left after making the jelly, can be rubbed through a fine colander.
496 MARMALADES
and, using as much sugar as pulp, boil them together for marmalade.
Another plan is to use the best portions of the fruit for canning or
preserves, and make jelly with the hard parts, cores and skin, and
this works well. Sour apple juice is sometimes mixed with quince
juice.
RHUBARB JELLY — Cut the rhubarb into pieces about 1 inch
long, but do not peel it; cook it to a soft pulp in water enough to
cover it; strain through the jelly bag, and allow 1 lb. sugar to each
pint of juice; finish like other jelly. Apple and rhubarb mixed
together, and finished like other jellies, is very nice; flavor it with
lemon.
WILD PLUM JELLY.— Gather wild plums just before they
ripen; use 7 pints of water to 5 pints of plums, and boil until they
fall to pieces; then strain through the jelly bag; allow 1 lb. sugar✪ Wild Plum Jelly to
each pint of juice, and boil rapidly to the jelly degree. They make
very nice jelly. Some cooks boil the plums with water until they
burst, and then throw it away because of its bitterness; then boil the
plums again in water to cover them until they fall to pieces; then
finish as above. The pulj) remaining can be made into a good
marmalade by using the pulp and sugar pound for pound.
Page 367 · 8 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
GRAPE JELLY.— Isabella, Concord or Clinton grapes are best to use; have them freshly picked, and finish as directed for other jellies, using 1 lb. of sugar to 1 pint of juice.
GREEN GRAPE JELLY — Use green grapes; wash, stem, and cook till soft with a very little water; mash with a wooden pestle, strain through the jelly bag, and allow 1^ lbs. sugar to each pint of juice. Finish like other jelly. It makes the nicest jelly there is to go with poultry and game, and is superior to ripe grape jelly,
MANGO JELLY. — Make as directed for guava jelly, only peel the mangoes, stone them, and throw them, before being cooked, into a very weak solution of lime or lemon juice.
PEACH JELLY — Use 1 part very sour apple juice to 2 parts peach juice, and make like other jellies. Equal parts are sometimes used. A little lemon juice is sometimes added.
Pear Jelly can be made the same as peach jelly.
PLUM JELLY — Choose the common blue plums, wash them, cook until soft in a porcelain kettle, adding Icup water to each 2 quarts plums; then drain through the jelly bag, and finish like other jellies.
Damson Jelly is made the same way.
The Plum has been cultivated from ancient times, and the lirst fine varieties were probably introduced into Europe from the East, the Damson or Damascene taking its name from Damascus. When perfectly ripe the best varieties are wholesome. Some varieties are too astringent, though by
baking they lose much of their bad qualities, and are used
in tarts and preserves, but they should be used with moderation. If eaten unripe, they are almost sure to cause diarrhea. They are not very rich in sugar, but contain much pectose or vegetable jelly, which gives them their gelatinizing quality.
QUINCE JELLY. — Cut the quinces into small pieces, and put them, skin, seeds and all, into a preserving kettle (a large part of the pectose is found in the seeds); cover with water and boil till soft; mash, and drain in the jelly bag over night; allow 1 lb. sugar to each pint of juice, and boil to the jelly degree. The pulp of tlie quinces, left after making the jelly, can be rubbed through a fine colander.
496 MARMALADES
and, using as much sugar as pulp, boil them together for marmalade. Another plan is to use the best portions of the fruit for canning or preserves, and make jelly with the hard parts, cores and skin, and this works well. Sour apple juice is sometimes mixed with quince juice.
RHUBARB JELLY — Cut the rhubarb into pieces about 1 inch long, but do not peel it; cook it to a soft pulp in water enough to cover it; strain through the jelly bag, and allow 1 lb. sugar to each pint of juice; finish like other jelly. Apple and rhubarb mixed together, and finished like other jellies, is very nice; flavor it with lemon.
WILD PLUM JELLY.— Gather wild plums just before they ripen; use 7 pints of water to 5 pints of plums, and boil until they fall to pieces; then strain through the jelly bag; allow 1 lb. sugar to each pint of juice, and boil rapidly to the jelly degree. They make very nice jelly. Some cooks boil the plums with water until they burst, and then throw it away because of its bitterness; then boil the plums again in water to cover them until they fall to pieces; then finish as above. The pulj) remaining can be made into a good marmalade by using the pulp and sugar pound for pound.
Records on this page
Grape JellyGreen Grape JellyQuince JellyRhubarb JellyGreen Grape JellyPeach JellyPlum JellyWild Plum Jelly