Fruit Jelly

Ingredients

• the first five fruits mentioned
• equal measures juice and sugar
• a porcelain or granite iron-ware kettle

Method

1. 1

   To extract the juice, place fruit in a kettle with just enough water to keep from burning, or bruise with a potato masher until enough juice starts.

2. 2

   Stir often and let remain over fire until thoroughly scalded.

3. 3

   Strain through a clean cloth or bag.

4. 4

   For larger fruits, cut into pieces, remove cores, add water to cover, and boil until tender.

5. 5

   Drain and squeeze to extract juice.

6. 6

   Allow equal measures of juice and sugar, boil juice for 20 minutes, add hot sugar, boil for 5 minutes, and pour into prepared jelly glasses immediately.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 322. The excerpt below is the record exactly as published.

a porcelain or granite iron-ware kettle. Never use tin utensils either in preparing the juice or making the jelly. Use the best refined or granulated si^ar, and do not have the fruit, especially currants and grapes, overripe. To make clear, handsome jelly the fruit must bo' quite fresh and all blemishes removed. Currants and berries must be made up as soon as picked, and should never be gathered imme- diat«ly after a rain, as they are greatly impoverished by the moisture absorbed. Never on any account let them stand overnight. Nearly all fruit jellies may be made in same way, whether currant, plum, crab-apple, gooseberry, quince, apple, peach or grape, using less su- gar for the sweeter fruits. The first five fruits mentioned jelly very easily and quickly, and the others ivill give no trouble if directions are faithfully followed. Cherries will not jelly alone, and must be mixed with one-fourth their quantity of currants, or gelatine may be used with them, an ounce to a quartof juice. All fruit forms into jelly more readi- ly if notquite ripe. Have the flannelsand clothe used for straining perfectly clean and white, and the strainer Btand illustrated will be found a great conven- ience. The cut explains itself, and the stand can be made by any one at all fa- miliar with the use of tools. To extract the juice, place froit in stniBHSuid. kettle with just enough water to keep from burning, or bruise with potato masher until enough juice starts for the same purpose, stir often, and let remain 881 FRUIT JELLIES. i orer fire until thoroughly Bcalded; or a better but rather slow- er method is to place it in a stone jar set in kettle of tepid water, boil until fruit is well softened, stirring frequently, and then strain a small quantity at a time through a strong coarse flan- nel, crash or cotton bag, wrung out of hot water, after which let it drain, and squeeze it with the hands as it cools, emptying the bag and rinsing it off each time it is used. A three-cornered bag is best and there is not so much need of pressing a bag of this shape, the weight of the fruit in the large part causing the juice to flow freely at the point. Press occasionally at the top and sides if necessary, but the jelly will be clearer if the juice is allowed to drain through without squeezing. The small salt bags do nicely for straining a small quantity and can be kept for this purpose. If jelly is wanted very nice, strain the juice again through a clean cloth, then return it to the clean preserving kettle. The larger fruits, such as apples and , quinces, should be cut in pieces, cores removed if at all defective^ wat^ added to just cover them, boiled gently until tender, turned ^ into bag and placed to drain for three or four hours, or overnight. i Make not over two or three pints of jelly at a time as larger quanti- ties require longer boiling. As a general rule allow equal measures juice and sugar

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