Selly Mahing

A JELLY should have a good color, be sparklingly transparent, have a decided
flavor and should be firm enough without being tough or gummy to hold its
shape when slipped out of a glass.

In order to make a good jelly, fruit juice must contain acid and pectin. Pectin
is found in largest quantities in the cores and seeds and just under the skin of fruits.
As the fruits ripen the pectin changes and loses its jelling properties. For this
reason slightly under-ripe fruit should be used for jelly making. If too. green the
flavor and color are impaired. If over-ripe, fruit will not jell.

Some fruits are very rich in pectin, while others have very little, hence the
necessity of choosing a fruit rich in pectin or combining a fruit rich in pectin with
another that has a very small amount of pectin. Use equal quantities.

Commercial pectin preparations are now obtainable at any grocery and have
greatly simplified the jelling of fruits that are low in pectin. Always cook the fruit
before straining out the juice, for heat is essential in developing the pectin.

TESTS FOR PECTIN

To test a fruit juice for pectin: to 1 teaspoon cold fruit juice add | teaspoon
ordinary alcohol. If there is pectin present a solid mass collects.

2nd test: to | tablespoon cooked fruit juice add | teaspoon sugar and one-half
_tablespoon Epsom Salts. Stir the mixture until the salts have dissolved and let
stand for 20 minutes. If the mixture forms a solid mass or large particles the
juice will make a satisfactory jelly.

Fruits that jell readily are: sour apples, crabapples, currants, sour goose-
berries, sour plums, grapes, cranberries.

To jell readily a fruit juice must also have acid as well as pectin in the right
proportions.

When tasted the fruit juice should be as acid as a good tart apple. To supply
acid, add lemon juice or the juice of some other citrus nt or add tart apple juice
or rhubarb juice.

Fruits likely to be deficient in 1 acid are blueberries, sweet apples and quinces,
and blackberries. |

SOME POINTS TO REMEMBER

Make jelly 1 in small quantities : ] quart or 3 pints is enough to make into ielly
at one time.

When straining the juice do not squeeze the jelly bag as this will give a
cloudy jelly.

Boil rapidly—slow simmering destroys the pectin.

Use 34 cup sugar to each cup of fruit juice.

_ Skim the juice before adding the sugar.. Heat the sugar before adding, this
gives a clear jelly. aoe
Boil only 3 to 5 minutes after adding the sugar.

To test when jelly is done, let some of the hot syrup fall from the side of the
spoon—yJelly is done when it sheets from the spoon, or pour a little on a saucer and
chill. If it jellies it is done. Pour into glasses sterilized by being boiled 20 min-
utes. A candy thermometer might be used to determine the approximate jellying
point but must be checked with the physical test. The jellying stage is between
220-222 degrees F. at sea level. If the jelly does not seem firm enough when cold
try letting it stand in the jars for a day or two in the hot sun, covered by a piece
of window glass. Seal with paraffin when cold or pour a thin film of paraffin over
the hot jelly and seal with a second thicker layer when cold.

When using commercial pectin in jelly making, carefully follow the directions
on the package.

SAVE YOUR OLD ELECTRIC CORDS