Jelly from Repeated Extractions

Ingredients

• Use sour apples or quinces.
• Three-fourths as much sugar as juice.
• Equal parts of sugar and juice.
• 1 pint vinegar
• 1 tbsp. allspice berries
• | red pepper
• | tbsp. whole cloves

Method

1. 1

   Cut fruit in small pieces, cover with water, and cook until mashable.

2. 2

   Strain juice through a jelly bag.

3. 3

   Reserve pulp for second extraction.

4. 4

   Test juice for pectin.

5. 5

   Repeat for additional extractions.

6. 6

   Make jelly using the first extraction with sugar in specified proportions.

7. 7

   Boil second and third extractions together until rich enough for jelly.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 14. The excerpt below is the record exactly as published.

Use sour apples or quinces. 1. Cut fruit in small pieces, without peeling or removing seeds. Place one cup of fruit in a kettle, cover with water, and cook until the fruit can be mashed easily. Strain juice through a jelly bag, allowing it to drip through without squeezing the bag. Reserve the pulp for a second extraction. Test one teaspoon of the juice for pectin. Keep the juice for jelly-making, marking it "Extraction 1." 2. Add water to the pulp reserved in (1) and proceed as before. Test one teaspoon of the juice for pectin. Reserve the rest of the juice, Extraction II, for jelly- making. 3. Make a third extraction. Again test one teaspoon for pectin. Reserve this third extraction for jelly- making. B. JELLY FROM THESE EXTRACTIONS. 1. Make jelly from Extraction I, using : a. Three-fourths as much sugar as juice. b. Equal parts of sugar and juice. 20 FOOD STUDY 2. Boil Extractions II and III together rapidly, until the resulting juice approximates the richness of Ex- traction I. (This may be tested by alcohol, by the color and taste.) Measure. Make jelly, using pro- portion of sugar to juice that is found to give the best results. C. Class Experiments. FOOD PKESERVATIVES. Sterilize small bottles or test tubes. 1. Place a piece of uncooked fruit in each. a. Cover fruit with brine. 6. Cover fruit with a fifty per cent solution of sugar. c. Cover fruit with a ten per cent solution of sugar. d. Cover fruit with water and add ground cinna- mon, clove, or mustard. e. Cover fruit with water and add allspice or nutmeg. /. Cover fruit with vinegar. g. Cover fruit with oil. h. Cover fruit with alcohol. 2. Allow the tubes to stand for several days and ex- amine from time to time until it is determined which substances act as preservatives. D. Class Work. PREPARE CUCUMBER PICKLES. Make unripe cucumber pickles, using one-fourth of a cup of cucumbers. Wipe about a dozen small, unripe cucumbers and cover them with brine made by dissolving one tablespoon of salt to a cup of boiling water. After three days, drain off the brine, reheat it to boiling, and again pour it over the pickles. After a second three days, drain the cucumbers, cover them with boiling water in which a salt spoon of alum has been dissolved for every cup of water used. Allow them to stand for six hours, then remove them from the YEASTS AND BACTERIA 21 alum water, and cook for ten minutes in a part of the fol- lowing mixture heated to boiling : 1 pint vinegar f tbsp. allspice berries | red pepper | tbsp. whole cloves

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