| Show PREPARE FRUIT JUICE FOR LATER JELLY when fruits are at the height of their season and most abundant the home canner may not have the sugar to make all the jelly she wishes she can however put up a supply of juice to use later f for or jelly jelly made from juice that has been stored as long as six months has as fine a texture as that made from fresh fruit home economists of the U S dept of agriculture have found the color arid and flavor may not be quite so distinct however this is especially the case with the juice from red fruits which lose color easily for making jelly juice is prepared somewhat differently from that canned for beverage use fruit must be boiled rather than simmered to draw out pectin for jelly and no sugar is added A mixture of slightly under ripe and ripe fruit makes the best juice for jelly because the under ripe fruit gives more pectin and acid abidi and the ripe fruit gives the full color and flavor discard any damaged parts of the fruit wash thoroughly and drain wash berries ries quickly and handle gently to prevent loss of juice cut large fruits like apples in small pieces and and I 1 leave cores in because they contain pectin put fruit on to heat in a broad flat bottomed kettle very juicy fruit needs no water added but firm fruit like apples needs as much as a cup of water to a pound crush soft fruit to start juice flowing bring fruit to a boil and stir to prevent scorching after boiling starts berries currants and grapes need to boil 5 to 10 minutes until soft apples and quinces 20 to 25 minutes pour the hot cooked fruit at once into a jelly bag and let it drip pour the juice into hot sterilized jars and adjust B lids ids place on a rack in a water bath with water simmering 1850 F when water again comes to the simmering temperature simmer either pint or quart jars 20 minutes remove from water and seal tops except the metal self sealing lids store juice in a cool dry dark place until time to use it for making jelly |
