Fruit for jelly should never be fully ripe; some
fruits must be almost green. There are some excep-
tions to this rule, but very few. It is important in
jelly making that the fruit be usqd in the proper stage
of ripeness, as no amount of cooking will make jelly of
over-ripe fruit, and, if too green, the flavor of the fruit
is lost. It is also necessary in making clear, firm jelly
that good, sound fruit be, used. A porcelain kettle is
always best, but a brass kettle, if kept bright, or a new
tin pan, will do. The granite ware, now so common
and cheap, is entirely unobjectionable for preserving
purposes.
When the fruit is being cut, it should be kept in
clear water, placed in the kettle, and covered with fresh
water, as the fruit is apt to have colorefi the first.
Keep the kettle covered, and steam the fruit until
perfectly tender, as you wish to get the juice( from the
fruit without breaking or mashing it more than is
THE NEW ANNIE DENNIS COOK BOOK H
necessary. When ready to strain, pour in a jelly bag
(flannel is best for this purpose) ; hang it up and let it
drip; don't squeeze. It is best to boil the juice a few
minutes before adding the sugar. Speed is very
necessary in this work, if the natural flavor of the fruit
is retained and the jelly is bright and clear. Use a
large, flat vessel and have a quick fire, that the water
may evaporate as quickly as possible. With most
fruits one measure of sugar to one of fruit is the rule ;
but with quinces, ripe grapes, and a few others, less
may be used.
A wooden or silver spoon should always be used
with jelly. The jelly should make in twenty or thirty
minutes from the time the sugar is added, and it should
be skimmed all the time it is boiling. The best way to
tell when it is done, is by dropping a little^ from the
spoon into a cup of cold water ; if it goes to the bottom
and forms, it is ready to be taken from the fire^
Another way is to let a small quantity cool on a per-
fectly dry surface. After pouring in the glasse^s, let
them stand in the sun several hours. Then place
papers, dipped in brandy, on the jelly and cover. Never
cover with tins until the, jelly is perfectly cold, as the
moisture from the warm jelly will cause the tops to
rust. It should be kept in a dry place.
To clarify jelly, beat the white of an egg and put
in the juice when the sugar is add^d ; when it boils up
as if it would boil over, take it from the fire and pour
in a teaspoonful of cold water. After the ebullition
ceases, put it on the fire again. Repe,at this, then
strain through a jelly bag, return to the fire, and let
boil until it jellies.
To Keep Jelly
When the jelly is cold in the, tumblers, put over
them the paper dipped in whiskey ; then using a candle,
melt over them spermaceti a sixteenth of an inch thick,
being sure, to have it come up well at the sides. Put
on the tops and set away in a cool, dry closet.
12 THE NEW ANNIE DENNIS COOK BOOK
BLACKBERRIES AND DEWBERRIES
Being the first berries of the season these berries
are much appreciated. They are, good for jams, pre-
serves, pickles, jelly, wine, cordial and sauces. When
canned they are almost, or quite, as good as the fresh
fruit. ✪ Cordial
Page 4 · 1 recipe record on this page
Presented as published in 1905. 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
Fruit for jelly should never be fully ripe; some fruits must be almost green. There are some exceptions to this rule, but very few. It is important in jelly making that the fruit be used in the proper stage of ripeness, as no amount of cooking will make jelly of over-ripe fruit, and, if too green, the flavor of the fruit is lost. It is also necessary in making clear, firm jelly that good, sound fruit be used. A porcelain kettle is always best, but a brass kettle, if kept bright, or a new tin pan, will do. The granite ware, now so common and cheap, is entirely unobjectionable for preserving purposes.
When the fruit is being cut, it should be kept in clear water, placed in the kettle, and covered with fresh water, as the fruit is apt to have colored the first. Keep the kettle covered, and steam the fruit until perfectly tender, as you wish to get the juice from the fruit without breaking or mashing it more than is
necessary. When ready to strain, pour in a jelly bag (flannel is best for this purpose) ; hang it up and let it drip; don't squeeze. It is best to boil the juice a few minutes before adding the sugar. Speed is very necessary in this work, if the natural flavor of the fruit is retained and the jelly is bright and clear. Use a large, flat vessel and have a quick fire, that the water may evaporate as quickly as possible. With most fruits one measure of sugar to one of fruit is the rule ; but with quinces, ripe grapes, and a few others, less may be used.
A wooden or silver spoon should always be used with jelly. The jelly should make in twenty or thirty minutes from the time the sugar is added, and it should be skimmed all the time it is boiling. The best way to tell when it is done, is by dropping a little from the spoon into a cup of cold water ; if it goes to the bottom and forms, it is ready to be taken from the fire. Another way is to let a small quantity cool on a perfectly dry surface. After pouring in the glasses, let them stand in the sun several hours. Then place papers, dipped in brandy, on the jelly and cover. Never cover with tins until the, jelly is perfectly cold, as the moisture from the warm jelly will cause the tops to rust. It should be kept in a dry place.
To clarify jelly, beat the white of an egg and put in the juice when the sugar is added; when it boils up as if it would boil over, take it from the fire and pour in a teaspoonful of cold water. After the ebullition ceases, put it on the fire again. Repeat this, then strain through a jelly bag, return to the fire, and let boil until it jellies.
To Keep Jelly
When the jelly is cold in the tumblers, put over them the paper dipped in whiskey ; then using a candle, melt over them spermaceti a sixteenth of an inch thick, being sure, to have it come up well at the sides. Put on the tops and set away in a cool, dry closet.
BLACKBERRIES AND DEWBERRIES
Being the first berries of the season these berries are much appreciated. They are, good for jams, preserves, pickles, jelly, wine, cordial and sauces. When canned they are almost or quite, as good as the fresh fruit.
Records on this page
Cordial