1. Jelly making is not an economical method of using fruit or sugar, when the time, fuel, and amount of fruit and sugar required are taken into consideration. It is, however, a good method by Avhich cores, parings, or small and imperfect fruit may be con- verted into an appetizing product. 2. Selection of fruit for jelly making: A. In order to make a good jelly, fruit must contain acid and a jelly-making substance called pectin. B. Underripe and tart fruits contain a lai-ger amount of these in- gredients and are best for jelly. C". Pectin is found near the skin or around the core of fruit, hence cither the entire fruit or the parings and cores should be used. D. Fruits higli in jelly-making ingredients, such as tart apples, green grapes, plums, or currants, may be combined with fruits low in jelly-making ingredients, such as strawberries or peaches. If a fruit juice contains sufficient pectin but little acid, a small amount of lemon juice may be added until the juice is approximately as sour as tart apple juice. 128209°— in 12 178 USE AlsD PREPARATION OF FOOD. 3. Pi'oparation of fruit for jelly: A. Prepare as for fruit juice (Lesson 3), using the method of ex- traction by heat, which obtains more pectin. B. If the fruit is rich in pectin, more water may be added to the pulp, the mixture cooked, and the juice extracted a second time. This extraction should be concentrated by boiling before being used. Such juice is low in flavor and may be combined with highly flavored juice for jelly. If not extracted a second time tlie pulp may be rubbed through a strainer and used in preparation of butters. 4. Proportions of sugar and juice. — The amount of sugar used with a given amount of juice affects the amount of jelly obtained and also the color, flavor, and texture. Too much sugar gives a sirupy jelly which will not hold its shape. Too little sugar gives a tough, opacjue jelly. The following general proportions may be used: A. For juices rich in pectin and acid (apples, green grapes, cur- rants) one cup of sugar to one cup of juice may be used. This gives the maximum amount of jelly, with a good color and texture, but it is sweeter than is necessary or desirable. B. For average fruit juices, three- fourths cup of sugar to one cup of juice may be used. This gives a good yield, texture, color, and flavor and is the standard amount for general use. C. For jelly made with the second extraction of juice, which is lower in pectin, one-half cup of sugar may be used to one cup of juice. This gives a smaller amount of jelly with a darker color and a less sweet flavor but with good texture. 5. Other sweeteners in jell}': A. An}^ of the other sweeteners, such as sirup or honey, may take the place of part or all the sugar in jelh' making. Corn sirup and glucose are most desirable in delicately flavored jellies, while the more highly flavored sirups may be used in tart or highly flavored jellies. B. For best results not more than 50 per cent substitution (by weight) of sirup for sugar is recommended in jelly. This proportion gives a firm, tender jelly with good flavor. On the basis of three- fourths cup of sugar to one cup of juice, this substitution will re- quire :

AI-modernized reading of the original text

1. Jelly making is not an economical method of using fruit or sugar, when the time, fuel, and amount of fruit and sugar required are taken into consideration. It is, however, a good method by which cores, parings, or small and imperfect fruit may be converted into an appetizing product. 2. Selection of fruit for jelly making: A. In order to make a good jelly, fruit must contain acid and a jelly-making substance called pectin. B. Underripe and tart fruits contain a larger amount of these ingredients and are best for jelly. C. Pectin is found near the skin or around the core of fruit, hence cither the entire fruit or the parings and cores should be used. D. Fruits high in jelly-making ingredients, such as tart apples, green grapes, plums, or currants, may be combined with fruits low in jelly-making ingredients, such as strawberries or peaches. If a fruit juice contains sufficient pectin but little acid, a small amount of lemon juice may be added until the juice is approximately as sour as tart apple juice. 128209°— in 12 3. Preparation of fruit for jelly: A. Prepare as for fruit juice (Lesson 3), using the method of extraction by heat, which obtains more pectin. B. If the fruit is rich in pectin, more water may be added to the pulp, the mixture cooked, and the juice extracted a second time. This extraction should be concentrated by boiling before being used. Such juice is low in flavor and may be combined with highly flavored juice for jelly. If not extracted a second time tlie pulp may be rubbed through a strainer and used in preparation of butters. 4. Proportions of sugar and juice. — The amount of sugar used with a given amount of juice affects the amount of jelly obtained and also the color, flavor, and texture. Too much sugar gives a sirupy jelly which will not hold its shape. Too little sugar gives a tough, opaque jelly. The following general proportions may be used: A. For juices rich in pectin and acid (apples, green grapes, currants) one cup of sugar to one cup of juice may be used. This gives the maximum amount of jelly, with a good color and texture, but it is sweeter than is necessary or desirable. B. For average fruit juices, three- fourths cup of sugar to one cup of juice may be used. This gives a good yield, texture, color, and flavor and is the standard amount for general use. C. For jelly made with the second extraction of juice, which is lower in pectin, one-half cup of sugar may be used to one cup of juice. This gives a smaller amount of jelly with a darker color and a less sweet flavor but with good texture. 5. Other sweeteners in jelly: A. Any of the other sweeteners, such as sirup or honey, may take the place of part or all the sugar in jelly making. Corn sirup and glucose are most desirable in delicately flavored jellies, while the more highly flavored sirups may be used in tart or highly flavored jellies. B. For best results not more than 50 per cent substitution (by weight) of sirup for sugar is recommended in jelly. This proportion gives a firm, tender jelly with good flavor. On the basis of threefourths cup of sugar to one cup of juice, this substitution will require :

Use and preparation of food