Show Making Your Jellies Jell By Katharine Fisher Good It Is the pectin In fruits that makes jellies But fit Mry n amount of some fruits have very as fruits some of their jellying power is No that the uncertainties of homemade jelly have been be Today most of the risks arc matters of the Now a natural fruit in liquid or powder ls at your You not meet it l un r the name of but look closely at the label 1 find a that the product is fruit using it you can make perfect jelly I flavorful jelly from any fresh or dried bottled or canned fruit And with- M- out any There's still another method of making jelly more V- utilizes a special device now on the After the fruit juice prepared Katharine FISHER according to the directions of the manufacturer has Director oi dripped through this device for 1 you can tell Good by figures on the tube how many cupfuls of sugar the institute ruit t insure good In fruit Pectin for Jellies it is most important that you follow exactly the manufacturer's directions and recipes which accompany every bottle or These directions have been thoroughly Change them and you'll risk Housekeepers sometimes question the need for what may seem an excessive amount of sugar in recipes using fruit It must be that in the old method of making jelly the fruit juice boiled down considerably before sugar was In making Jelly with fruit the fruit juice does to be cooked down at ail-hence the need for all the sugar called for in the manufacturer's Be sure your jelly kettle is large enough so that the jelly or jam has room in which to boil We find a kettle of C- to quart capacity by the you'll find that U of butter added with the sugar in the jelly reduces the foam Should jelly glasses be sterilized before but be sure to wash as well as the tin thoroughly in hot soapy Then rinse arrange in a deep kettle and cover with boiling Remove the hot glasses and invert on a clean and fill immediately with the jelly or jam Fill the glasses only to within of the so that there will be a space between the paraffin and the tin or paper Otherwise seeping of syrup from the jelly may run over the top and down the sides of the glasses and start Paraffin your jellies immediately after filling the Mold spores In dust on the surface of jellies may cause them to Be suie that the paraffin is Pour in a layer Too thick a layer tends to loosen from the sides of the When your jellies are cover the jelly glasses with scalded tin or tightly pasted Paraffin alone is not sufficient for if syrup comes to the surface of the paraffin is perfectly and the jellies are not spoilage may result from contamination through the t Melt your paraffin in a small tear- et In a pan of hot water which is kept hot by low heat on the top of Not only is pouring easier but leftover paraffin can remain in the covered teapot until needed To keep dust from descending the fasten a piece of wax paper over an elastic band will hold the paper Should old paraffin be used a second it is always better to use new Old unless thoroughly washed in boiling water Immediately after removing from the jelly and then stored in covered is likely to cause spoilage if Don't worry if your jellies fail to set Many jellies grow progressively firmer for a week to a month after being and such slow-setting jellies are always more tender in So give your jelly the benefit of the Store it away for 2 or 3 weeks and then test it You will often find that it has becom- perfect |