Jelly

Ingredients

• clear fruit juice
• sugar
• 1 tablespoon of alcohol

Method

1. 1

   To make jellies, mix clear fruit juice and sugar in equal proportions.

2. 2

   Cut large fruit into small pieces and add enough water to prevent burning.

3. 3

   Boil slowly until soft, then strain through a jelly bag.

4. 4

   Measure the juice and add 1 lb. sugar for each pint of juice.

5. 5

   Boil the juice, skim frequently, and add heated sugar.

6. 6

   Pour into jelly glasses and let cool.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 363. The excerpt below is the record exactly as published.

1 tablespoon of alcohol in each bottle before sealing. Look over jellies the last of the summer, and reboil them if there are any indications of fermentation. The glasses or jars into which jams, preserves, etc., are put, should be perfectly dry, and the closet in which they are stored should be neither so warm that they ferment, nor so damp that they become moldy. Preventing Mold. — Jellies can be kept from molding by covering the top, when cool, with pulverized sugar, melted parafine, or oil, like salad or cotton seed. Mold. — Remember that mold is a low form of life (it is a plant) and a certain amount of moisture is necessary to its growth. Its seeds are so small that they penetrate the tiniest crack, and the mold spreads readily from one thing to anoth- er. If specks of mold appear, the plant can be killed by putting the jars in a well*heated oven, or by putting them in a pan of water and letting it boil around them. Its presence is always an injury, detracting from both the wholesomeness and flavor of the article it attacks. Keep jellies, jams, etc., in a dark, cool, dry closet. Paste on the side of each glass a little strip of paper bearing the name of its con- tents. If glass jars are used for preserves, wrap 2 or 3 thicknesses of paper around each one, which will exclude the light and keep them from bleaching. Coloring — The only coloring suitable for any fruit preparation is JELLIES 491 some vegetable color, like those we give for " Frostings " in our chapter on " Cakes," but they should be used sparingly. JELLIES. These are made with clear fruit juice and sugar, the usual rule being to mix them in equal proportions. As, owing to the change in its pectose, fruit will not make jelly when it is over-ripe, it should be gathered for this purpose just as it turns ripe. If you wish clear, firm jelly, do not make it in damp or rainy weather. When a sweet fruit, like the pear, etc., is used in making jelly, add some very sour apple juice — say about half; or for strawberries use red currant juice. Alone, the sweet fruits do not make good jel- ly because they lack pectose — the substance which causes fruit juice to jelly. Gelatine is sometimes added with cherries and some other fruits; allow a package to each | gallon of juice when it is used. Grapes are unreliable. Crab apples jelly readily. Combining 2 fruits, like | currants to ^ raspberries, improves the flavor of jams and jellies. Another excellent combination for jelly is ^ apple juice to |- peach juice. A delightful jelly is made from swamp huckleber- ies or low blackberries. Barberries, currants, apples, grapes and quinces all jelly well. Damsons make an excellent jelly. To Make Jelly. — In making jellies cut large fruit into small pieces; add water enough to prevent the fruit from burning — apples and quinces need just enough water to cover them, and currants less; cover the kettle and boil slowly until the fruit is soft. Then put both fruit and juice into the jelly bag, and allow it to drip, setting it in a warm place. Toward the last, squeeze the bag gently with the hand, or use 2 spoons, but do not be too anxious to squeeze out all the juice, as the more you squeeze it the cloudier you will make the jelly.* Measure the juice, and the general rule is to allow 1 lb. sugar

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