The element in fruit juice that causes it to jelly is called pectin, but to make a perfect jelly the juice must also be acid. Certain fruit juices such as peach, while they contain pectin will not jelly because of the lack of acid. This can often be supplied by adding some fruit acid such as citric, or tartaric acids. Proportions The amount of sugar varies somewhat with the acidity of the fruit, but in general the proportions are three-fourths to one part sugar✪ Canning Fruit - Process I, to one part fruit juice. Fruit juice can be made to jelly without the addition of any sugar, but it requires long boiling, will be dark in color and unpalatable. An over proportion of sugar however will keep it from jellying, making it syrupy or may result in the formation of crystals. Time of Boiling The time of boiling depends on the concentration of the fruit juice, the proportion of sugar, and pectin, and in all probability the degree of acidity. If the fruit juice is very dilute it should be boiled before the sugar is added, to concentrate it, so that the cooking after the sugar is added will not be too long. But the con- centration should not be so great that the boiling after the sugar is added is not long enough to change the form of sugar. Too long (an hour or more) or too short, (5 m) boiling may result in the formation of sugar crystals. JAMS, BUTTERS AND MARMALADES Jams, butters and marmalades are made from using the entire pulp of the fruit and either some or all of the juice. Very often after the first juice is drained off for jelly mak- ing, the pulp that is left is made up into jams, butters or marmalade. Proportions ^ to I part sugar to i part fruit. Process The process of making jam, butters or marmalade may differ slightly for different fruits but in general the pulp is 322 LESSONS IN COOKING pressed through a sieve coarse enough to retain seeds, etc. Then this expressed pulp is cooked down, the sugar being added a httle at a time and spices when desired, added toward the end of the process. The cooking is continued until the desired consistency is reached, jams and butter being thick enough to drop from the spoon, marmalades thinner. All can be packed in small jars or large crocks. SPECIAL RECIPES The foregoing directions are complete and applicable to all general work in the preservation of fruits. Take for instance canned peaches — according to directions given the process would be as follows: Canned Peaches Sterilize jars and utensils. Weigh the fruit and make a syrup, using ^4 the weight of the peaches in sugar and j^^ the weight in water.✪ Canned Peaches (A pint of either sugar or water weighs about a pound.) When the syrup comes to a boil, skim it if necessary and remove the kettle to a place where the syrup will keep hot but not boil. Scald a part of the peaches, remove the skins, cut in half and remove some of the stones, leaving a few to improve the flavor, add the prepared peaches to the syrup and bring to a boil, skim carefully and boil gently for about ten min- utes or until the fruit is tender and can be pierced easily with a silver fork ; then place in sterilized jars.

AI-modernized reading of the original text

The element in fruit juice that causes it to jelly is called pectin, but to make a perfect jelly the juice must also be acid. Certain fruit juices such as peach, while they contain pectin will not jelly because of the lack of acid. This can often be supplied by adding some fruit acid such as citric, or tartaric acids. Proportions The amount of sugar varies somewhat with the acidity of the fruit, but in general the proportions are three-fourths to one part sugar, to one part fruit juice. Fruit juice can be made to jelly without the addition of any sugar, but it requires long boiling, will be dark in color and unpalatable. An over proportion of sugar however will keep it from jellying, making it syrupy or may result in the formation of crystals. Time of Boiling The time of boiling depends on the concentration of the fruit juice, the proportion of sugar, and pectin, and in all probability the degree of acidity. If the fruit juice is very dilute it should be boiled before the sugar is added, to concentrate it, so that the cooking after the sugar is added will not be too long. But the concentration should not be so great that the boiling after the sugar is added is not long enough to change the form of sugar. Too long (an hour or more) or too short, (5 m) boiling may result in the formation of sugar crystals. JAMS, BUTTERS AND MARMALADES Jams, butters and marmalades are made from using the entire pulp of the fruit and either some or all of the juice. Very often after the first juice is drained off for jelly making, the pulp that is left is made up into jams, butters or marmalade. Proportions ^ to I part sugar to i part fruit. Process The process of making jam, butters or marmalade may differ slightly for different fruits but in general the pulp is pressed through a sieve coarse enough to retain seeds, etc. Then this expressed pulp is cooked down, the sugar being added a little at a time and spices when desired, added toward the end of the process. The cooking is continued until the desired consistency is reached, jams and butter being thick enough to drop from the spoon, marmalades thinner. All can be packed in small jars or large crocks. SPECIAL RECIPES The foregoing directions are complete and applicable to all general work in the preservation of fruits. Take for instance canned peaches — according to directions given the process would be as follows: Canned Peaches Sterilize jars and utensils. Weigh the fruit and make a syrup, using ^4 the weight of the peaches in sugar and j^^ the weight in water. (A pint of either sugar or water weighs about a pound.) When the syrup comes to a boil, skim it if necessary and remove the kettle to a place where the syrup will keep hot but not boil. Scald a part of the peaches, remove the skins, cut in half and remove some of the stones, leaving a few to improve the flavor, add the prepared peaches to the syrup and bring to a boil, skim carefully and boil gently for about ten minutes or until the fruit is tender and can be pierced easily with a silver fork ; then place in sterilized jars.

Records on this page

Canning Fruit - Process ICanning Fruit - Process IISunshine PreservesCanned Peaches

Lessons in cooking through preparation of meals