Pick over, wash and drain the currants. Put into a preserving kettle and
mash. Cook one hour and strain through cheesecloth. Return to the kettle,
add the sugar, heat to the boiling point, cook 20 minutes. Add the
raspberries and cook until soft. Fill jars to over-flowing and seal. If
the seeds of the currants are not objectionable the mixture need not be
strained.
JELLIES.--Fruits to be used in making jelly should be underripe, rather
than over-ripe. Green fruit contains two substances, called "pectase" and
"pectose" and, by the action of the sun in ripening, these substances
change into pectin which makes fruit jelly. If the fruit is over-ripe the
pectin breaks down into pectosic acid which has not the power of jellying;
and as a result the fruit does not jell. If the fruit is a little
under-ripe pectin is formed through cooking, and it is often advisable to
add some green fruit to the ripe fruit in making jelly. Nearly all
failures in jelly making are due either to over-ripe fruit or to the use
of too much heat, because in both cases the pectin is lost.
To Prepare Glasses for Jelly.--Wash the glasses, put in a kettle of cold
water, heat the water gradually to the boiling point, and boil for fifteen
minutes. Remove the glasses and drain; place, while filling, on a cloth
wrung out of hot water. If the glasses are wrapped in brown paper with the
mouths uncovered they will not break.
[DOMESTIC SCIENCE 823]
To Cover Jelly Glasses.--First: with paraffin. Melt the paraffin over hot
water and pour over the jelly when cold about one-fourth inch thick. Be
sure to use hot water in melting the paraffin, as it is apt to explode if
heated to too high a degree.
Second.--Cut two pieces of white paper, one just the size of the glass and
the other larger; dip the first cover in brandy or alcohol and press down
tightly over the jelly. White of egg or water may be used, but it is not
so good. Then cover with the second paper, sealing edges with white of
egg. A tin cover could be used in place of the last paper.
To Make a Jelly Bag.--Take a piece of flannel about three quarters of a
yard long, fold the opposite corners together and sew in the shape of a
cornucopia, rounding at the end; if the seam is felled it will be more
secure. Bind the top with tape and finish with two or three heavy loops by
which it may be hung.
Good Fruits for Making Jelly.--Crab apples, snow apples, early summer
apples, grapes, currants, blackberries, raspberries, quinces, barberries
are the fruits most commonly used for making jellies.
General Directions for Making Jelly.--Wash the fruit, remove the stems and
imperfections. Cut large fruit into pieces. With fruit such as apples or
quinces add enough water to cover them, but with watery fruits, such as
grapes and currants, omit any water. Cook the fruit, until the juice
flows, keeping it just below the boiling point. Remove from the fire and
strain through a pointed bag, hung at some height. Allow all the juice
possible to drip through before squeezing the bag and keep this juice by
itself. Then squeeze the bag and use the juice thus obtained for second
grade jelly, which, while it is not as clear as the first lot, can be used
for jelly cakes, etc. Measure the juice, bring to the boiling point, boil
slowly two or three minutes, then add an equal quantity of heated sugar.
Boil until the jelly thickens when dropped upon a cold plate. Pour slowly
into sterilized jelly glasses and set away to harden. The jelly bags
should be sterilized before using.
Apple Jelly.--Wipe the apples, remove the stem and blossom ends and cut
into quarters. Put into granite or, porcelain lined preserving kettle and
add enough cold water to come nearly to the top of the apples. Cook slowly
until the apples are soft. Mash and strain through a coarse sieve. Allow
the juice to drip through a jelly bag. Boil slowly for about 20 minutes,
add an equal quantity of heated sugar, cook for about five minutes or
until the jelly will harden when dropped on a cold saucer. Pour into
sterilized jelly glasses and seal when cold. If the apples are pared a
very light colored jelly is obtained.
Crab Apple Jelly.--Follow the recipe for apple jelly and use red cheeked
crab apples, if possible.
[824 MOTHERS' REMEDIES]
Quince Jelly.--Follow the recipe for apple jelly, substituting quinces for
apples. Remove the seeds from the fruit. Sometimes apples and quinces are
used in combination and make an excellent jelly.
Grape Jelly.--Pick over the grapes, wash and remove stems. Heat to the
boiling point, mash and boil 30 minutes. Strain through a jelly bag,
return the juice to the kettle and boil slowly for about five minutes. Add
an equal quantity of heated sugar. Boil three minutes or until it hardens
on a cold plate. Skim if necessary. Pour into sterilized jelly glasses;
seal when cold. Be very sure the grapes are not over-ripe. It is very
desirable to add a few green grapes. Wild grapes make excellent jelly to
serve with game.
Barberry Jelly.--This is considered quite a delicacy, and is made the same
as grape jelly, except that a very little water,--about one cup to one
peck of berries--is sometimes added.
Currant Jelly.--Pick over the currants but do not remove the stems, wash
and drain. Put into a preserving kettle and mash. Cook slowly for about 20
to 30 minutes. Strain through a coarse strainer and then through a jelly
bag. Follow directions for grape jelly.
A combination of currants and raspberries makes a good jelly.
Raspberry Jelly.--Follow the directions for grape jelly. Raspberry jelly
is hard to make and should not be tried if the fruit is not perfectly
fresh or if it is at all over-ripe.
JAMS.--The pulp, seeds and skins are all retained in jams; often material
that is left from jellies, and so on, can be used in this way by adding
spices and nuts to give flavor. Sterilization and the exclusion of air are
not quite so important in this class of preserving on account of the large
amount of sugar used which takes away food from the bacteria. Equal
amounts of sugar and fruits are used in making jams.
Raspberry Jam.--Pick over the raspberries, mash in a preserving kettle
with a wooden masher. Heat slowly to the boiling point, and add an equal
quantity of heated sugar. Cook slowly for about 45 minutes. Put into
sterilized jars.
Strawberry Jam.--Wash and hull the berries. Add the sugar gradually so
that the juice of the berries will dissolve it. Boil about 20 minutes, or
until it will harden when dropped on a cold plate. Pour into sterilized
glasses.