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Classic
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page 154
JELLIES AND JAMS.
Always make jellies in a porcelain kettle if possible, but brass may be used if
scoured very bright and the fruit is removed immediately on taking from the
fire. Use the best refined or granulated sugar, and do not have the fruit,
especially currants and grapes, overripe.
To extract the juice, place fruit in kettle with just enough water to keep from
burning, stir often, and let remain on the fire until thoroughly scalded; or a
better but rather slower method is to place it in a stone jar set within a
kettle of tepid water, boil until the fruit is well softened, stirring
frequently, and then strain a small quantity at a time through a strong coarse
flannel or cotton bag wrung out of hot water, after which let it drain, and
squeeze it with the hands as it cools, emptying the bag and rinsing it off each
time it is used.
The larger fruits, such as apples and quinces, should be cut in pieces, cores
removed if at all defective, water added to just cover them, boiled gently until
tender, turned into bag and placed to drain for three or four hours, or over
night.
Make not over two or three pints of jelly at a time, as larger quantities
require longer boiling. As a general rule allow equal measures juice and sugar.
Boil juice rapidly ten minutes from the first moment of boiling, skim, add
sugar, and boil ten minutes longer; or spread the sugar in a large dripping-pan,
set in the oven, stir often to prevent burning, boil the juice just twenty
minutes, add the hot sugar, let boil up once, and pour into jelly-glasses.
To test jelly, drop a little in a glass of very cold water, and if it
immediately falls to the bottom it is done; or drop in a saucer, and set on ice
or in a cool place; if it does not spread, but remains rounded, it is finished.
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