Fruit which will jell if care is taken, and if the fruit is at the right stage of
ripeness for jelly making: Blackberries, blueberries, sour cherries, sweet plums,
raspberries.

If the fruit is fully ripe add equal quantities of currant or sour apple juice or
use commercial pectin.

Fruits which are low in both pectin and acid and which should be blended with
fruits that jell or with commercial pectin: Strawberries, peaches, pears, apricots.
Low in pectin—rhubarb and pineapple. 3

GENERAL DIRECTIONS FOR MAKING JELLY

Wash fruit; cut apples in quarters without removing the skin or cores iaiess
defective; cut plums in halves, wash grapes and currants, do not remove the stems.
Add specified amount of water to apples, crabapples, quinces and other dry fruit.
Do not add water to currants, grapes, etc. Cook quickly till the pulp is soft, then
drain through a jelly bag without pressure—4 to 6 hours is usually long enough to
let the fruit drain. Measure the fruit juice, then put it in a saucepan on the range
and boil rapidly for 8 to 10 minutes or 20 minutes, depending on quantity of water
used—see below. If doubtful about the pectin give the pectin test. Skim. Add
hot sugar, stir until dissolved, and boil from 3 to 5 minutes longer. Test to see
if jelly sheets from spoon. Pour into sterilized glasses. When cold seal with paraffin.
To each cup of fruit juice use 34 cup sugar.

JELLY TROUBLES

Soft jelly—too much jelly made at one time. Over-ripe fruit. Fruit lacked acid
or pectin. Slow boiling. Too much sugar. Add tart fruit juice which you know
contains pectin or a little commercial pectin and reboil.

Tough jelly—too little sugar.

Gummy jelly—over cooking.

Cloudy jelly—pressing jelly bag when straining juice.

Sugar Crystals—too much sugar, sugar not stirred until Hesseived. or jelly
boiled too long.

Weepy jelly—this. develops when jelly is stored in a light, warm, moist place.
Sometimes the result of sealing jars while they are still hot.

Darkened jelly—jelly has been cooked too slowly.

SECOND EXTRACTIONS

To make a second extraction return the pulp from the jelly bag to the sauce-
pan, add just enough water to prevent burning, and heat through. Return to the
jelly bag and let drip. This second extraction will not be as clear as the first
extraction. Only attempt second and third extractions with fruit that jells readily.
Test the fruit juice for pectin before adding the sugar.

QUANTITY OF WATER TO USE PER POUND OF FRUIT
_ Apples, Crabapples and Quince—One cup water or water barely: to cover.
Boil the fruit juice 20 minutes before adding the sugar.

Raspberries and Red Currants—No water.

Blackberries and Grapes—No water.

Gooseberrtes and Tart Plums—One-quarter cup water.

For the soft fruits which require little or no water—boil the juice 8 to 10
minutes before adding the sugar.

MINT JELLY (From Apple Jelly base)

Add | cup washed and chopped mint leaves to 4 cups of apple juice the last
3 minutes of the 15 to 20 minute boiling period. Strain, reheat to boiling point
and add 3 cups sugar, 2 tbsp. lemon juice and a few drops of green coloring. Boil
till syrup jellies. (See above.) If flavor of mint is not pronounced enough a drop
or two of mint extract may be added.

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