| Show KITCHEN i I I D B Bv RY l JELLY MAKING l Be Bo sure that the sugar iou ou use for canning preserving and Jelly eliy making I is pure cane sugar Beet sugar will not make good jell I Clear sparkling jelly Is the result I of quick work in boiling the tho fruit and grat cire rC In extracting the juice The first juice comel came through the jelly bag will make the t jelly It Is la bette not to tr to maKe too much jelly jolly at tt one time The wider the kettle tho the better bettor because quick e evaporation means a 0 light colored Jelly jel Heat the sugar ugar b be before I fore adding It to the juice ThIs does not col the juice or retard IrI boiling as much as al If it cold rug sug tr Ir I used The sugar Is heated In Inthe the oven after measuring APPLE AIPLE JELLY JILLY A apples can be used for jell it If practically lipe tipe The jilly will not be as ae light colore I ther are aro used for tor Jelly h n Wash Yash and quarter ap apples Re- Re move no-move Imo e any bad spots nal ml dM I cores Put in pr sC Ing kettle Ith just enough water to l prevent I burning Cook rapidly to a I Put Into jelly bag and let It 1 I an an I OHr night j I Measure juice Put ju co cc In clean preserving kettle an and holl boil l Skim as much as Iu possible ind m l armed sugar Do not let boiling stop 1 while lI sugar ar letI I Boll Boil rapidly until a tl of I juice tried on a cold col l te pl forms I Ico Pour Into sterilized glasses and 1 co coer er with paraffin when As- As tr As-tr ikan n apples wilL jell If SI th ee ca I fourths cup of sugars sugar's sugar s 's use usel I for fore e esery Cry cup of juice juico Most Moat other sa- sa va varieties 0 01 1 containing less p re-I re re- re require re-quiro re quire measure for of su- su sugar su-igar su gar and juice su 1 time Old Jelly makers put a ieee ose I geranium leaf loaf In tha tho bottom of I part of the Jelly glasses The loll loll- hollIng lollIng boll Ing oseI I Ing enough nough of the thereal thereal I real fragrance to the tho J jelly lly Mint vas sas as often used In the same fashion c except c pt that the sprig was remo e from the glass before the jelly jolly GRAPE JELLY Grape jelly should b be mad a bo- bo before toro ba-toro fore foro the tho grapes ripen Strip grapes grape from stems Md and I wash Put in kettle kettie nith witha 0 a very sery ery little ju Judt t nough nou h to I prevent present burning Bring Brn to the I boiling point and boll boil oll rapidly tho skins burst open Put In jolly I bag and let drain 1 0 ovir r night If I 1 grapes are cooked early 11 in 1 1 the tho fl lisa five 0 or sL six sis hours Ill nill ex- ex exI extract ex extract I tract the tho Juice and n c be male macic the same cIa day II Do not squeeze the j n Iy ly bag g as this makes the thc juice cloud and I the jelly nih will Ill not be clear Meas Ideas Measure Measure ure tire Juice and return to tho the Ire Cure I Bring quickly to the point and boU boll ten minutes Add dd as I many of o sugar as os thele wore lups of ot Juice Doll Boll rapidly until I Juice ulce Jells when hen tried on a 0 cold plate AND AiD I JELLY Use equal parts of apple And I juice Add the tho Juice JUICO I of one lemon to four tour cups of or the I combined Juices Boll Boil ten minutes add three cups warm arm sugar ant ana boll boil until Jells when hen tried on ona ona ona a cold plate Many fruits that will nill not Jell by themselves can cnn be combined apple juice This makes a firm jelly with the other othier fruit flavor Javor predominating Copyright 1922 NEA lab Ine |
