JAMS AND JELLIES

ing, then proceed as above. Make Strawberry Jam same way, al- loAving sugar in proportion of three-fourths the weight of the fruit.

Fruit Jellies.

Vegetable jelly is a distinct principle existing in fruits, which possesses the property of gelantinizing when boiled and cooled, and is a principle entirely different from the gelatine of animal bodies, although the name of jelly, common to both, sometimes leads to an erroneous idea on the subject. When made of gelatine, jellies have no nutrition, and are simply used to carry a palatable flavor, but the fruit jellies are wholesome as well as palatable. Always make in a porcelain or granite iron-ware kettle. Never use tin utensils either in preparing the juice or making the jelly. Use the best refined or granulated sugar, and do not have the fruit, especially currants and grapes, overripe. To make clear, handsome jelly the fruit must be quite fresh and all blemishes removed. Currants and berries must be made up as soon as picked, and should never be gathered imme- diately after a rain, as they are greatly impoverished by the moisture absorbed. Never on any account let them stand overnight. Nearly all fruit jellies may be made in same way, whether currant, plum, crab-apple, gooseberry, quince, apple, peach or grape, using less su- gar for the sweeter fruits. The first five fruits mentioned jelly very easily and quickly, and the others will give no trouble if directions are faithfully followed. Cherries will not jelly alone, and must be mixed with one-fourth their quantity of currants, or gelatine may be

used with them, an ounce to a quartof juice. All fruit forms into jelly more readi- ly if not quite ripe. Have the flannels and cloths used for straining perfectly clean and wliite, and the strainer stand illustrated will be found a great conven" ience. The cut explains itself, and the stand can be made by any one at all fa- miliar with the use of tools.

To extract the juice, place fruit in kettle with just enough water to keep from burning, or bruise with potato masher until enough juice starts for the same purpose, stir often, and let remain

Strainer Stand.

436 FRUIT JELLIES.

over fire until thoroughly scalded ; or a better l)ut rather slow- er method is to place it in a stone jar set in kettle of tepid water, boil until fruit is well softened, stirring frequently, and then strain a small quantity at a time through a strong coarse flan- nel, crash or cotton bag, wrung out of liot water, after whicli let it drain, and squeeze it with the hands as it cools, emi)tying the bag and rinsing it off each time it is used. A three-cornered bag is best and there is not so much need of i)ressing a ])ag of this shape, the weight of the fruit in the large part causing the juice to flow freely at the point. Press occasionally at the top and sides if necessary, but the jelly will be clearer if the juice is allowed to drain through without squeezing. The small salt bags do nicely for straining a small quantity and can be kept for this purpose. If jelly is wanted very nice, strain the juice again through a clean cloth, then return it to the clean preserving kettle. The larger fruits, such as apples and quinces, should be cut in pieces, cores removed if at all defective, water added to just cover them, boiled gently until tender, turned into bag and placed to drain for three or four hours, or overnight. Make not over two or three pints of jelly at a time as larger quanti- ties require longer boiling. As a general rule allow equal measures juice and sugar. Some boil juice rapidly ten minutes from the first moment of boiling, skim, add sugar, and boil ten minutes longer ; but a better way, which insures a clearer jell}'', is to spread the sugar in a large dripping-pan, set in oven and stir often to prevent burn- ing ; boil the juice twenty minutes, skimming carefully, add hot

FRUIT JELLIES. 437

is finished. Be careful not to have so hot a fire when boiling as to scorch and so ruin the jelly, and too long cooking after the sugar is added will make it dark and strong. Some strain through the bag into glasses, but this involves waste, and if skimming is carefully done is not necessary. A little butter or lard, rubbed with a cloth on outside of glasses or cans, will enable one to pour in the boiling fruit or liquid, the first spoon or two slowly, without breaking the glass. If jelly is not very firm, let it stand in the sun covered with bits of window glass or pieces of mosquito netting, for a few days. Never attempt to make jelly in damp or cloudy weather if firmness and clearness are desired. When ready to put away, cover as directed for jams.

If pulp is wanted for jam do not squeeze the fruit too hard, and it can be made up very nicely. The jelly should be placed in a dry, dark, cool place and examined toward the end of summer, when if there are any signs of fermentation, reboil. Jelly needs more at- tention in damp rainy seasons than in others.

When jelly is wanted in its greatest perfection do not squeeze through strainer at first, simpl3'use what will drain through of itself. This will make a beautifully clear jelly. The remainder of the juice may be squeezed through and jelly made of it as usual, but it will not be so nice as that made from the first drippings.

Jelly designed for frequent use, as for making jelly cake, sand- wiches, serving with meats, etc., maybe put up in stone jars,for which the half gallon is a nice size, but must be carefully covered again each time after opening. Writing paper cut to fit the tops and dip- ped in alcohol or brandy is best for the first covering for jars as well as glasses, then cover as directed in jams.

Apple Jelly. — Quarter and core but do not pare nice tart red- cheeked apples, and boil until soft ; then strain with very little pressing and after boiling up and skimming thoroughly add three- fourths the quantity of sugar and boil until it jellies nicely. It will be delicious and of a beautiful pink color. Too ripe apples will make it dark. Some do not add sugar until about five minutes before jelly is done, and if apples are perfectly sound many cook the cores. Green apples are often used for jelly, and a very good article may be made by boiling the parmgs of apples with the sound cores in as little water as possible until soft, and finish as above. Three-quarters of a pint sugar to a pint juice is the rule of some housekeepers, who