Fruit Jelly

Ingredients

• each pint of juice
• allow from 34, tome Iba got granulated sugar

Method

1. 1

   Prepare fruit as for canning.

2. 2

   Juicy fruits need no water.

3. 3

   Place fruit in preserving pan, crush to extract juice.

4. 4

   Cook fruit slowly until it falls to pieces.

5. 5

   Pour fruit and juice into cheesecloth and let juice drip.

6. 6

   Measure juice and add sugar.

7. 7

   Reheat juice to boiling point, add sugar, stir until dissolved, and boil gently until it jells slightly.

8. 8

   Pour into jars and make air-tight.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 63. The excerpt below is the record exactly as published.

Fruit Jelly. Apples, crabapples, currants, blueberries, plums, quinces, grapes, blackberries, raspberries and peaches, all yield jelly. Those mentioned first make the best. The CANNED FRUITS AND VEGETABLES 101 jellying power of a fruit depends on the amount of pectin it yields when cooked. The fruit must be dry and not over-ripe. See Rule 1 for canning. Directions for Jelly-making. (1.) Prepare fruit as for canning. See page 98, (2.) Juicy fruits, such as currants, grapes and juicy berries, need no water. Apples and quinces should be nearly covered with water. Plums and dry berries may need a very little water. (3.) Place fruit in preserving pan, crush it to extract some juice. This. is not needful when water it used. (4.) Cook fruit slowly until it falls to pieces. Stir occasionally to prevent burning. , (5.) Pour fruit and juice into two thicknesses of hot damp cheesecloth or a flannel or felt jelly bag may be used. Let the juice drip; do not squeeze the fruit, or juice may be clouded. After straining, cover fruit again with water and boil to extract more juice; this will make a second grade of jelly. The cheese- cloth, or a clean white towel, may be made into a bag to hang, may be spread over a colander, or tied to the four legs of an up-turned chair. In all cases a clean basin must be put to catch the juice. (6.) Measure juice and to each pint of juice allow from 34, tome Iba got granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.