also clear the jelly with whites of eggs. But if juice is properly
strained and skimmed this should not be necessary. A Grerman
method of making is to let the apples boil untouched until they
•!>reak, then set away in the kettle, if it can be spared, otherwise in
an earthen bowl, for three da^s; then drain without pressing, add a
pound sugar to every pint jmce, and boil three-quarters of an hour.
Fill glasses, and cover. Some economical housekeepers pare and
core the apples and do not strain so closely but that they may be
. used for sauce or pies. If the flavor of lemon is liked boil half the
peel of one with every two dozen apples, but lemon juice is thought
by some to render the jelly muddy and thick ; when used strain it in
just before jelly is done. If the jelly is wanted light colored peel
the apples. Apple jelly, ornamented when put into the molds with
J)reserved greengages or other preserved fruit, turns out very prettily
or dessert. Apple jelly is adso made very delicio.us by the addition
of orange and lemon luice. equal parts of both, in any proportion
liked, half and half, or one-fourth orange and lemon to three-iourths
apple juice.
Apricot Jelly. — Take out stones from two quarts apricots, cut
in small pieces, mash thoroughly and put in preserving-Kettle with
a clove, and juice of half lemon ; cover with water, set on moder-
ate fire, and boil slowly till well cooked. Strain, and when juice is
all squeezed out, put it in kettle with three-quarters pint sifgar✪ Apricot Jelly to
every pint juice ; boil till it jellies.
Cherrtf Jelly. — Stone and stem a quantity of best cherries, and
to every four pounds add one pound red currants ; put into preserv-
ing-kettle, place over the fire and reduce all to a mash, stirring all
the while with the wooden spatula. Strain by pressing through a
hair sieve, and filtering through a jelly bag, To each pint fruit add
three-quarters pint or a pint sugar as liked. Place again on the fire
and boil to a jelly, removing the scum, and fill glasses or jars. A
very nice jelly, and excellent for flavoring summer drinks.
Currant Jelly. — Weigh the fruit and to each pound allow half
the weight of granulated or pure loaf sugar✪ Currant Jelly. Put a few currants in
porcelain-lined kettle, and press with pptato-masher, or anything
convenient, in order to secure sufficient liquid to prevent bui7;iing;
then add the remainder of fruit, and boil freely twenty minutes,
stirring occasionally, to prevent burning. Take out and strain care-
fully through the tfiree-cornered stainer above mentioned, putting
the liquid into either earthen or wooden vessels. When strained re-
turn liquid to kettle, without trouble of measuring, and let it boil
thoroughly for a moment or so, skim well and add the sugar, which
has been heated as directed in preface. The moment the sugar
is entirely dissolved, the jelly should be done, and must be im-
FRUIT JELLIES. 387«
Page 325 · 2 recipe records 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
also clear the jelly with whites of eggs. But if juice is properly strained and skimmed this should not be necessary. A German method of making is to let the apples boil untouched until they •!break, then set away in the kettle, if it can be spared, otherwise in an earthen bowl, for three days; then drain without pressing, add a pound sugar to every pint juice, and boil three-quarters of an hour. Fill glasses, and cover. Some economical housekeepers pare and core the apples and do not strain so closely but that they may be . used for sauce or pies. If the flavor of lemon is liked boil half the peel of one with every two dozen apples, but lemon juice is thought by some to render the jelly muddy and thick ; when used strain it in just before jelly is done. If the jelly is wanted light colored peel the apples. Apple jelly, ornamented when put into the molds with preserved greengages or other preserved fruit, turns out very prettily for dessert. Apple jelly is also made very delicious by the addition of orange and lemon luice. equal parts of both, in any proportion liked, half and half, or one-fourth orange and lemon to three-iourths apple juice.
Apricot Jelly. — Take out stones from two quarts apricots, cut in small pieces, mash thoroughly and put in preserving-Kettle with a clove, and juice of half lemon ; cover with water, set on moderate fire, and boil slowly till well cooked. Strain, and when juice is all squeezed out, put it in kettle with three-quarters pint sifgar to every pint juice ; boil till it jellies.
Cherry Jelly. — Stone and stem a quantity of best cherries, and to every four pounds add one pound red currants ; put into preserving-kettle, place over the fire and reduce all to a mash, stirring all the while with the wooden spatula. Strain by pressing through a hair sieve, and filtering through a jelly bag, To each pint fruit add three-quarters pint or a pint sugar as liked. Place again on the fire and boil to a jelly, removing the scum, and fill glasses or jars. A very nice jelly, and excellent for flavoring summer drinks.
Currant Jelly. — Weigh the fruit and to each pound allow half the weight of granulated or pure loaf sugar. Put a few currants in porcelain-lined kettle, and press with potato-masher, or anything convenient, in order to secure sufficient liquid to prevent burning; then add the remainder of fruit, and boil freely twenty minutes, stirring occasionally, to prevent burning. Take out and strain carefully through the three-cornered stainer above mentioned, putting the liquid into either earthen or wooden vessels. When strained return liquid to kettle, without trouble of measuring, and let it boil thoroughly for a moment or so, skim well and add the sugar, which has been heated as directed in preface. The moment the sugar is entirely dissolved, the jelly should be done, and must be im-
FRUIT JELLIES. 387«
Records on this page
Apricot JellyCurrant Jelly