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Show kyJ Prepared by PHYLLIS SNOW Vil . : , "T ffaiae Service Director f Mountain Fuel Supply Company n PRIZE WINNING JELLIES "Extra good jelly" is one of the culinary delights that will never be relinquished by homemakers. Most families have their favorites that must be made every year. If you haven't, follow these suggestions and you'll have the prize winning jar at the fair this fall. 1. Pectin, acid and sugar are essential for jelly making. The greatest quantity of pectin is found in under-ripe fruits. 2. The following fruits contain large amounts of pectin and acid and are therefore suitable for jelly making: Crabapples, red Astrakan apples, cranberries, raspberries, Concord grapes, guavas, red and. black currants. 3. Select fruit not "over ripe. Pick over and wash. Do not stem. Cut up the large fruits. ' 4. Add enough water to prevent burning the juicy fruits. For other fruits, almost cover with water. 6. Cover and bring slowly to the boiling point. Small watery fruits should be boiled only 3-5 minutes, but hard fruits need 15 - 20 minutes. 6. Dip jelly bag in hot water, wring it dry. Pour in the hot fruit and suspend it over a bowl. Let it drain. The bag may be squeezed. Keep the juice thus obtained separate from the clear juice which dripped. The pulp may be put through a collander. 7. Measure the juice. Use 9i c. sugar to 1 c. juice. For fruits rich in pectin and acid, use 1 c. sugar to 1 c. juice. 8. Put juice in kettle which is wide and flat so that juice is not deeper than 2 inches. Keep uncovered. Bring rapidly to the boiling point and skim. (From 6-8 glasses of jelly is sufficient to make at one time.) 9. Add sugar which has been heated, and stir until dissolved. Do not skim or stir any more until done. Roil briskly 5 - 15 minutes, and then make jelly test. (Allow to drop from a tablespoon; if two heavy drops form at the same time on one side of the spoon or if jelly forms in one irregular mass and breaks off, it is done). 10. When done, remove from fire, skim, and drag a piece of absorbent ab-sorbent paper across the top of the jelly to remove bubbles and pieces of scum that remain. 11. Pour into sterilized jelly glasses. Let stand uncovered until cold. 12. When set, cover with paraffin and metal covers. Label and store in a dark, dry, cool place. The following chart gives some of the more popular combinations for jelly with the correct proportion of sugar. From there on, the directions direc-tions above are followed and the product is yours. FRUIT JUICE COMBINATIONS FOR JELLY Kind Food Proportions Sugar Apple Apple Juice 1 c. 1 c. Apple and Apple Juice Vi c , Raspberry Raspberry Juice H c. Apple and Apple Juice H c. Black Raspberry Black Raspberry Juice.. 4 c. Crabapple Crabapple Juice 1 c 1 c Currant Currant Juice 1 c. lc. Currant and Currant Juice H c , Red Raspberry Raspberry Juice c Apple and Apple Juice H c g. Cherry Cherry Juice V4 c Grape Grape Juice 1 c e. |