is finished. Be careful not to have so hot a fire when boiling as to
scorch and so ruin the jelly, and too long cooking after the sugar is
added will make it dark and strong, ^ome strain through the bag
into glasses, but this involves waste, and if skimming is carefully
done is not necessary. A little butter or lard, rubbed with a cloth
on outside of glasses or cans, will enable one to pour in the boiling
fruit or liquid, the first spoon or two slowly, without breaking the
glass. If jelly is not very firm, let it stand in the sun covered with bits,
of window glas^ or pieces of mosquito netting, for a few days. Never
attempt to make jelly in damp or cloudy weather if firmness and
clearness are desired. When ready to put away, cover as directed for
jams.
If pulp is wanted for jam do not squeeze the fruit too hard, and
it can be made up very nicely. The jelly should be placed in a dry,
dark, cool place and examined toward the end of summer, when it
there are any signs of fermentation, reboil. Jelly needs more at-
tention in damp rainy seasons than in others.
When jelly is wanted in its greatest perfection do not squeeze
through strainer at first, simply use what will drain through of itselt
This will make a beautifully clear jelly. The remainder of the juice
may be squeezed t/hrough and jelly made of it as usual, but it will
not be so nice as that made from the first drippings.
Jelly designed for frequent use, as for making jelly cake, sand-
wiches, serving with meats, etc., may be put up in stone jars,for which
the half gallon is a nice size, but must be carefully covered again
each time after opening. Writing paper cut to fit the tops and dip*
ped in alcohol or brandy is best for the first covering for jars as
well as glasses, then cover as directed in jams.
Apple Jelly. — Quarter and core but do not pare nice tart red-
cheeked apples, and boil until soft ; then strain with very little
pressing ana i^ter boiling up and skimming thoroughly add three-
fourths the quantity of suga✪ Apple Jellyr and boil until it jellies nicely. It will
be delicious and of a beautiful pink color. Too ripe apples will make
it dark. Some do not add sugar until about five minutes before jelly
is done, and if apples are perfectly sound many cook the cores.
Green apples are often used for jelly, and a very good article maybe
made by boiling the parings pf apples with the sound cores in as
little water as possible uniil soft, and finish as above. Three-quarters
of a pint sugar to a pixit juice is the rule of some housekeepers, who
25
886 FRUIT JELLIES.
Page 324 · 1 recipe record on this page
Presented as published in 1890. 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
is finished. Be careful not to have so hot a fire when boiling as to scorch and so ruin the jelly, and too long cooking after the sugar is added will make it dark and strong, ^ome strain through the bag into glasses, but this involves waste, and if skimming is carefully done is not necessary. A little butter or lard, rubbed with a cloth on outside of glasses or cans, will enable one to pour in the boiling fruit or liquid, the first spoon or two slowly, without breaking the glass. If jelly is not very firm, let it stand in the sun covered with bits, of window glass or pieces of mosquito netting, for a few days. Never attempt to make jelly in damp or cloudy weather if firmness and clearness are desired. When ready to put away, cover as directed for jams.
If pulp is wanted for jam do not squeeze the fruit too hard, and it can be made up very nicely. The jelly should be placed in a dry, dark, cool place and examined toward the end of summer, when it there are any signs of fermentation, reboil. Jelly needs more attention in damp rainy seasons than in others.
When jelly is wanted in its greatest perfection do not squeeze through strainer at first, simply use what will drain through of itselt This will make a beautifully clear jelly. The remainder of the juice may be squeezed through and jelly made of it as usual, but it will not be so nice as that made from the first drippings.
Jelly designed for frequent use, as for making jelly cake, sandwiches, serving with meats, etc., may be put up in stone jars,for which the half gallon is a nice size, but must be carefully covered again each time after opening. Writing paper cut to fit the tops and dipped in alcohol or brandy is best for the first covering for jars as well as glasses, then cover as directed in jams.
Apple Jelly. — Quarter and core but do not pare nice tart redcheeked apples, and boil until soft ; then strain with very little pressing ana after boiling up and skimming thoroughly add threefourths the quantity of sugar and boil until it jellies nicely. It will be delicious and of a beautiful pink color. Too ripe apples will make it dark. Some do not add sugar until about five minutes before jelly is done, and if apples are perfectly sound many cook the cores.
Green apples are often used for jelly, and a very good article maybe made by boiling the parings pf apples with the sound cores in as little water as possible uniil soft, and finish as above. Three-quarters of a pint sugar to a pixit juice is the rule of some housekeepers, who
886 FRUIT JELLIES.
Records on this page
Apple Jelly