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Classic
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page 159
then add sugar and boil till it "jellies."
To make marmalade, rub the plums through the colander, add a pint of sugar to a
pint of pulp, and boil half an hour, stirring all the time; put in small jars
and cover as directed for jelly. Any variety of crab-apples may be prepared as
above, adding to the marmalade a small piece of ginger-root, broken in bits:
Or, add one-third pint sugar to one pint pulp, boil three-quarters of an hour,
seal in fruit jars and use for pies, adding milk, egg, and sugar, as for pumpkin
or squash pies.
WINE JELLY.
Dissolve one box Coxe's gelatine in one pint of cold water, with the juice and
rind of two lemons, and half an ounce of stick-cinnamon if you wish; soak
three-quarters of an hour, pour upon it three pints boiling water, and one pint
sherry, add four coffee-cups sugar, and strain through flannel into molds.--Mrs.
J. A. Rea, Minneapolis.
JAMS.
In making jams, the fruit should be carefully cleaned and thoroughly bruised, as
mashing it before cooking prevents it from becoming hard. Boil fifteen or twenty
minutes before adding the sugar, as the flavor of the fruit is thus better
preserved (usually allowing three-quarters of a pound of sugar to a pound of
fruit), and then boil half an hour longer. Jams require almost constant
stirring, and every house-keeper should be provided with a small paddle with
handle at right angles with the blade (similar to an apple-butter "stirrer,"
only smaller), to be used in making jams and marmalades.
To tell when any jam or marmalade is sufficiently cooked, take out some of it on
a plate and let it cool. If no juice or moisture gathers about it, and it looks
dry and glistening, it is done thoroughly. Put up in glass or small stone jars,
and seal or secure like jellies. Keep jellies and jams in a cool, dry, and dark
place.
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