Jellies and Jams

It is generally supposed that jelly can be made out of all
acid fruits, which is a great mistake. It is true one can make
a thick syrup-like substance out of such fruit as strawberries,
_ raspberries, blackberries, etc., but never a really satisfactory
jelly.

Peaches and pears do not contain a sufficient amount of pec-
tin to make the juice jell properly.

DIRECTIONS FOR JELLY MAKING

To make jelly successfully, fruits used must contain both
pectin and acid, and should therefore not be too ripe, better
slightly under ripe. i

Wash fruit carefully removing blossom and any decay,
bruised or damaged parts. If large, cut in pieces, but do not
pare or remove core, as both skin and core contain much of
the desired pectin and acid.

Place fruit in kettle, adding water to almost cover, bring
to a boil and boil until fruit is soft. Drain through a bag,
first wringing bag carefully out of boiling water. Do not
squeeze while draining or jelly will be cloudy.

Heat Alberta Sugar using %4 cup of. Sugar to 1 cup of the ‘
fruit juice, for crabapples, sour apples or cranberries. Put 1
cup of the Sugar to 1 cup of juice for grapes, currants, etc.

Boil juice after straining for fifteen or twenty minutes be- ‘
fore adding heated Sugar. After Sugar has been added, stir
until it has been dissolved, boil for five minutes or until when
tested it will jell. Remove scum, pour into hot sterilized
glasses, before covering with hot paraffin and metal top to
protect from dust and air.

“4 \ _JBANANA AND PINEAPPLE JAM
Pg : Pe ; cups crushed, well drained pineapple
~ CE, ag cups crushed banana pulp

ge ry, cups Alberta Sugar
. 1 cup liquid pectin

Measure fruit into a large kettle. Add the sugar. Stir con-
stantly while boiling. Boil hard for’ one minute. Remove
from fire and stir in t ‘ Lie and skim by turns for
5 minutes. i i te