OCR Text |
Show UNDER-RIPE FRUIT j BEST FOR JELLIES Results Depend on Quantity of Pectose Small Labor or Care Required if Well Selected I By MARION HARRIS NEIL. ' oN making jellies the finest fruit Is J not required, although much dell de-ll pends on the condition of the fruit, as some contain more pectose (tho Jelly principle of fruit) than others, and require very little labor or caro to produce dellelously clear, firm jellies. jel-lies. Thl3 Is especially so with the smaller fruits, as berries, currants and grapes; when perfectly fresh and a little lit-tle under-ripe, they will congeal almost al-most without cooking. Fruit3 left too long after becoming fully ripened do not, as a rule, make good Jellies. Currant Jelly. Allow one pound of sugar for every pound of fruit; do not make a largo quantity at one boiling. Pick over and wash the fruit without removing the return to tho Are and boil twenty min- I utcs. To every pint of Juico add one ! pint of sugar. Proceed In the same j manner as for currant Jelly. ! Grape Jelly. Select grapes that are a little underripe; under-ripe; place in tho preserving kcttlo with a very llttlo water; cook slowly without stirring for two hours. Turn Into the Jelly bag and drain;- strain, tho Juice through cheese cloth and pro. coed as for othor Jellies. Crab Apple Jelly. j Wash and with a silver knife cut j out all imperfect parts; cover with t cold water and cook slowly until soft; drain and strain. Measure the Julre, allowing one pint of sugar to each of juice. Quince Jelly. ' Pare and core the fruit. Cover with cold water and cook slowly until perfectly per-fectly tender. Drain off the juice without with-out disturbing the fruit; strain, and to every pint of Juico add one pint of sugar. Boil slowly for twenty minutes, min-utes, carefully removing all scum. As marmalades are prepared by crushing the fruit to a pulp and press- : leg It through a colander or sieve, the ; more Inferior fruit may be used; pven broken pieces and parings left from preserving may be utilized In this way. Quince Marmalade. , Pare and core tljp fruit and cut Into I rather small pieces; cover with water ; and conk until tender. In the double j holler 8lmuer the cores and parings; j when very tender strain and add the juice to tho fruit, with one .and one-half one-half pint of suga,r to each quart of fruit; boll the whole constantly for twenty minutes or until It Is smooth and thick. Turn into heated Jelly glasses and seal. Tomato Marmalade. nemovo tho skin from four pounds of ripe tomatoes by first immersing them in boiling water; then for a moment In cold and cut into quarters. Remove tho seeds and the white part ( from two oranges and ono lemon and ; sllco them thin. Make a syrup from two quarts of sugar and one pint of water; add tho tomatoes and fruit; cook slowly until soft. Press through ! a sieve; return to the kettlo and cook I until smooth and thick. Turn Into ' Jelly glasses and seal. j Orange Marmalade. ( Peel one and one-half dozen oranges and one-half dozen lemons. Put tho ( skins into boiling water and simmer gently until tender; remove from the water; drain and chop fine. Elanch ' and chop one-half pound of English ! walnut meats. Cut the fruit Into thin ; slices, rejecting tho white part and ! seeds. Put Into tho preserving kettle as many pounds of sugar as there ia fruit; add the water In which the skins were cooked and boll ten mln- i ules; skim and add the rinds, nuts and fruit. Cook slowly for one hour. Turn j Into glasses and seal. , i stems; put into the double boiler, or set the preserving kettle in a basin of bollng water, and cook until the mass is thoroughly heated. Turn Into a Jelly Jel-ly bag and drain without squeezing. Place tho juice over the fire and put tho sugar in a basin and set It in the oven, stirring occasionally. When the juice reaches the boiling point allow it to boll twenty minutes, then add the heated sugar and cook for a few minutes min-utes longer. Dip jelly glasses in hot water; set on a damp towel and fill. Iet the jelly stand twenty-four hours, then cover each glass with a thin layer lay-er of paraffin, adjust the covers and set In a dark closet. This method may also bo employed In the making of raspberry jelly. Plum Jelly. Place the plums in a colander and pour boiling water over them, then put into the kettlo with just enough water to cover them and boil until soft; pour Into the jelly bag and drain. Strain the Juice through a cheese cloth. |