Jelly Making

Ingredients

• about 4 quarts of fruit
• about 1 cup to every 4 quarts of fruit
• 1 cup sugar to 1 cup juice

Method

1. 1

   Wash and cut fruit, cook until soft, then drain through a jelly bag overnight.

2. 2

   Test for pectin, boil juice for 8-12 minutes, add heated sugar slowly, and boil until jelly test appears.

3. 3

   Pour into sterilized glasses and cover.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 70. The excerpt below is the record exactly as published.

jelly making, pie filling, salads, etc., simply by adding hot water instead of hot syrup; but it is very desirable that the fruit be canned the same day as it is picked. Syrups are usually used in canning fruits, although it is not necessary. The thickness of the syrup depends on the kind of fruit with which it is to be used, and the richness of the product desired. The following table may serve as a guide: Thin syrup—Use 1 cup sugar to 2 cups water. Medium syrup—Use 1 cup sugar to 1 cup water. Thick syrup—Use 2 cups sugar to 1 cup water. Boil the sugar and water in a covered saucepan for five minutes. 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To Can Chicken, Turkey, Beef, Pork, etc.—Use fresh meat. Remove from the bones and cut in convenient sizes for packing in cans. Parboil meat with bones 15 to 30 minutes, as meat that is not parboiled shrinks about seventeen per cent. in the jar. Remove the bones, gristle and con- nective tissue, which are not fit for food. Pack meat tn the jar. Add the parboiled liquid, filling the jar if possible. Any fats or oils from the meat should be melted and poured over the contents of the jar, as this assists in keeping the product. Put on rubbers; adjust covers; partially seal. Sterilize 3 hours in hot water bath or steam cooker; or 244 hours at 5 pounds steam pressure; or 1144 hours at 15 pounds steam pressure. Remove from cooker and tighten tops. Jars containing meat should not be allowed to cool while inverted, as the fat will harden at the bottom rather than at the top of the jar. Poultry and Game Birds—Kill fowl and draw at once; wash carefully and cool; cut into convenient sections; scald in boiling water and dip at once into cold water. Pack immediately into glass jars or enameled cans; fill with pot liquid, obtained by boiling the bones and reducing to a thick consistency; add a one-half level teaspoonful of salt per pint jar; put rubbers and caps of jars into position, not tight. Sterilize for the length of time given below for the particular type of outfit used: Water bath, home-made or commercial, 3 hours; 5 pounds steam pressure, 2 hours; 10 to 15 pound steam pressure, 1-hour. Remove jars; tighten covers. BE SG JELLY MAKING JELLIES, JAMS Jellies, marmalades and conserves are made by cooking fruit juice, or entire fruit with a great deal of sugar. A good jelly is well colored and flavored, transparent, tender, and will hold its shape when turned from the glass. Fruits which are rich in pectin and make good jelly are crabapples, sour apples, grapes, currants, plums (red and black), cranberries, gooseberries, blackberries, unripe raspberries, etc. Quince is rich in pectin but lacks acid, and needs to be combined with sour apple, or crabapple. 118 Blue Ribbon Cook Book GENERAL DIRECTIONS FOR JELLY MAKING i ria Siar sound fruit, that is rather under-ripe (more pectin is found then), 2. Wash and cut large fruit into small pieces, but do not peel or core. 3. Putin kettle, and if fruit is very juicy add but little water — about 1 cup to every 4 quarts of fruit. If fruit is not juicy, almost cover with water. 4. Cook slowly until fruit is soft. Mash with potato masher. 5. Pour fruit into jelly bag of flannel or heavy cotton wrung out of hot water. Let drain over night. Do not squeeze the bag as this forces out the pulp, and makes the jelly cloudy. 6. Test for pectin to see if there is enough to make a good jelly. (a) Mix 1 teaspoon of alcohol with 1 teaspoon fruit juice. If there is a heavy precipitateit contains much pectin, and the maximum amount of sugar may be used — 1 cup to 1 cup juice. If there is only a little pectin it will collect in small particles and juice may have to be boiled down. With a lighter precipitate use 34 cup sugar to 1 cup juice

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