JELLY MAKING

Good Jelly will keep its shape when
turned from the glass but will not be
tough. Good color and flavour are im-
portant also. Correct proportions and
proper boiling times cannot be over-em-
phasized.

Wash and prepare the fruit for cooking.
Put in a large preserving kettle and add
water to nearly cover the fruit. Cover
and cook slowly until the fruit is soft.
Stir occasionally and use a potato-masher
to crush the fruit.

Dip jelly-bag into boiling water and
wring out quite dry. Put the fruit in this
bag and hang to drain for several hours
or overnight. Do not squeeze the bag.

Put sugar to heat in a pan in the oven,
using approximately *%4 cup sugar to each
cup of fruit. Stir frequently.

Boil the fruit juice for 10 to 12 minutes.
Measure and add one cup heated sugar
to one cup of juice. Boil together until
two drops form side by side on the edge
of the spoon.

Pour into hot sterilized glasses. Let
stand until set. If jelly fails to set at the
end of several hours, set in a sunny win-
dow or place in the warming oven.

B.C.
GRAPES

A basket contains 6% to 7 lbs. B.C. grapes.
One basket will make 6 to 7 pints of jam

OR 10 to 12 glasses of jelly.
Five pounds of sugar is required in each case.
NOTE — 1 jelly-glass equals % pint, approx.

GRAPE JUICE

A very pleasant grape juice can be pre-
pared in the home from any well-known
variety such as Concord. The grapes
are removed from the stems and placed
in an enamel or aluminum utensil. They
are broken thoroughly to release the juice,
and heated to 160° F.,a very light simmer,
for 10 minutes. This step serves to release
the color from the skin and other soluble
solids from the pulp.

The resulting juice, pulp and skins are
then passed through a cheesecloth sack.
A small sample of the juice should be
cooled and tasted for sweetness. Some-
times aS much as one pound of sugar may
be needed for every gallon of juice. The
sugar is dissolved thoroughly by stirring.

Heat the sweetened juice to 165° to 170°
and fill into hot beer bottles leaving %

inch head space. Seal immediately. Lay

bottles on their sides on a rack in a kettle
of boiling water. Cook in boiling water
for 10 minutes, counting the time from
when the water starts to boil strongly.
Following sterilization, bottles are placed
on a table covered with paper or a blanket
and allowed to air cool.

Questions and Answers

Question—What types of containers are advised for frozen fruits?
Answer —Glass jars are satisfactory and many housewives are using their fruit jars

and. jelly glasses.

Waxed cardboard containers are used also but

an

inner moisture-vapor-proof bag is recommended.
Question—Do frozen fruits require as much sugar as canned fruits?
Answer —The amount of sugar used in both cases, depends on the family’s taste and

the availability of sugar.

Less sugar may be used when freezing, if desired,

and additional sugar from the regular weekly ration added when the fruit
is thawing. In some fruits, it is best to add a syrup but with other fruits,
the dry sugar method is advised.

Question—Should the container be filled to the top with syrup?

Answer —Room for expansion of the syrup must be allowed but it is important to have

the container as well filled as possible.

This excludes air. Allow % of

an inch for this expansion with waxed containers and one inch for

glass jars.

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