When using a mixture of fruit juices, or you are uncertain
of the presence of pectine, boil a little of the juice and when
cool add an equal amount of grain alcohol ; insert a spoon
and if a gelatinous mass appears the juice contains pectine.
When fruit is over-ripe, or gathered just after a rain and
is watery, or is boiled too long, the juice is not likely to
stiffen. Boiling violently causes crystals to appear after
it cools, particularly in ripe grapes. Do not stir it when
boiling as the scum will be mixed in and the jelly will be
106 SCHOOL KITCHEN TEXTBOOK
tough and coarse. If the scum is not removed the jelly
will not be clear. Boil not more than a quart at a time,
and have everything ready; sugar heating, glasses in hot
water — before boiling begins. Jelly is done when it breaks
in drops or flakes from the spoon, or stiffens when dropped
on a cold plate.
Follow the directions for the various kinds of jelly as given
in the recipes.
After filling jelly glasses, put them on a tray and cover
with cheese cloth until the jelly is firm. Then handle with
care, for the jelly in hardening adheres to the glass, making
it air tight around the edge. Jellies often spoil because of
too great haste to see the inside texture.
Melted paraffin poured hot over the fruit will seal securely,
but some prefer to cover the jelly with paraffin paper. See
that the cover fits the glass, or cover it with paper cut one
half inch larger than the glass top. Moisten the edge with
paste and put it over, pressing it to the glass in uniform folds.
Label glasses with name of fruit and date.
Recipe, No. 24. Apple Jelly
After washing the apples, wipe, and remove the stems
and blossom end. Cut the apples into quarters, and place in
a granite kettle with enough water nearly to cover them.
Cook slowly until the apples are soft; crush and drain
through a sieve ; then lay a cheese cloth over a bowl ; turn
in the juice ; tie the corners of the cheese cloth together and
hang it where it may drip. Measure the juice and boil it
fifteen minutes. Add an equal measure of heated granu-
lated sug✪ Apple Jellyar and boil slowly five minutes. Skim and pour
into sterilized glasses.
Recipe, No. 25. Plum Jelly
Put the plums, which may be either damsons, red, or
beach plums, into the preserving kettle, with water to cover.
Heat slowly, and simmer until the plums will mash readily,
then turn into a flannel jelly-bag or a cheese cloth strainer
as for apple jelly, and drip until the pulp is dry. Boil the
FRUITS 107
juice rapidly twenty minutes, skimming often. Remove it
from the fire, measure, and return it to the fire ; as soon as it
boils again, add as many bowls of sugar as you have of
juice✪ Plum Jelly, and boil until it jellies, which will be fifteen or twenty
minutes. Pour into tumblers, and stand aside two or three
days, then cover with paper, and put in a cool, dry place.
Recipe, No. 26. Grape Juice ✪ Grape Juice
Page 58 · 3 recipe records on this page
Presented as published in 1915. 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
When using a mixture of fruit juices, or you are uncertain of the presence of pectine, boil a little of the juice and when cool add an equal amount of grain alcohol ; insert a spoon and if a gelatinous mass appears the juice contains pectine.
When fruit is over-ripe, or gathered just after a rain and is watery, or is boiled too long, the juice is not likely to stiffen. Boiling violently causes crystals to appear after it cools, particularly in ripe grapes. Do not stir it when boiling as the scum will be mixed in and the jelly will be
tough and coarse. If the scum is not removed the jelly will not be clear. Boil not more than a quart at a time, and have everything ready; sugar heating, glasses in hot water — before boiling begins. Jelly is done when it breaks in drops or flakes from the spoon, or stiffens when dropped on a cold plate.
Follow the directions for the various kinds of jelly as given in the recipes.
After filling jelly glasses, put them on a tray and cover with cheese cloth until the jelly is firm. Then handle with care, for the jelly in hardening adheres to the glass, making it air tight around the edge. Jellies often spoil because of too great haste to see the inside texture.
Melted paraffin poured hot over the fruit will seal securely, but some prefer to cover the jelly with paraffin paper. See that the cover fits the glass, or cover it with paper cut one half inch larger than the glass top. Moisten the edge with paste and put it over, pressing it to the glass in uniform folds. Label glasses with name of fruit and date.
Recipe, No. 24. Apple Jelly
After washing the apples, wipe, and remove the stems and blossom end. Cut the apples into quarters, and place in a granite kettle with enough water nearly to cover them. Cook slowly until the apples are soft; crush and drain through a sieve ; then lay a cheese cloth over a bowl ; turn in the juice ; tie the corners of the cheese cloth together and hang it where it may drip. Measure the juice and boil it fifteen minutes. Add an equal measure of heated granulated sugar and boil slowly five minutes. Skim and pour into sterilized glasses.
Recipe, No. 25. Plum Jelly
Put the plums, which may be either damsons, red, or beach plums, into the preserving kettle, with water to cover. Heat slowly, and simmer until the plums will mash readily, then turn into a flannel jelly-bag or a cheese cloth strainer as for apple jelly, and drip until the pulp is dry. Boil the
FRUITS 107
juice rapidly twenty minutes, skimming often. Remove it from the fire, measure, and return it to the fire ; as soon as it boils again, add as many bowls of sugar as you have of juice, and boil until it jellies, which will be fifteen or twenty minutes. Pour into tumblers, and stand aside two or three days, then cover with paper, and put in a cool, dry place.
Recipe, No. 26. Grape Juice
Records on this page
Apple JellyPlum JellyGrape Juice