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Show JELLY MAKERS DONT'S Don't have soft jelly. You will if you use more sugar than is required for the fruit juices or if you do not boil the juice long enough after the sugar has been added to drive off the excess of water. Don't have tough jelly. You will if you use too small an amount of sugar for the quantity of juice or if you boil your juice too long after the jellying point has been reached. Don't have crystals in jelly. These appear when there is an excess ex-cess or deficiency of sugar. They are found sometimes when the juice has been boiled to too great a concentration concentra-tion before the addition of sugar or when the sirup spatters on the side of the pan, where it dries and is I eventually carried into the finished -product, seeding it with crystals. In grape jelly making crystals may be more certainly prevented by using a small portion of apple jelly juice, or. better, orange pectin solutionis suggested sug-gested in Farmers' Bulletin No. S59 J entitled home Uses for Muscadine ,Grapes. ' Don't have cloudy jelly. This may be due to having cooked the fruit too long before straining the juice or to not having used sufficient' care in straining. Apple or crabapple jelly sometimes grows cloudy on standing, principally because partly I green fruit has been used. If you wish to know how to make good, bright, clear jelly, send a card to the division of publications, United States Department of Agriculture, Washington, D. C, asking for a copy of Farmers' Bulletin 853, "Home Canning of Fruits and Vegetables." |
