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Classic
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page 384
the sugar into a porcelain kettle, pour the juice over it, stirring frequently.
Skim it before it boils; boil about twenty minutes, or until it congeals in the
spoon when held in the air. Pour it into hot jelly glasses and seal when cool.
Wild frost grape jelly is nice made after this recipe.
CURRANT JELLY. (New Method.)
This recipe for making superior jelly without heat is given in a Parisian
journal of chemistry, which may be worth trying by some of our readers. The
currants are to be washed and squeezed in the usual way, and the juice placed in
a stone or earthen vessel, and set away in a cool place in the cellar. In about
twenty-four hours a considerable amount of froth will cover the surface,
produced by fermentation, and this must be removed, and the whole strained again
through the jelly bag, then weighed, and an equal weight of powdered white sugar
is to be added. This is to be stirred constantly until entirely dissolved, and
then put into jars, tied up tightly, and set away. At the end of another
twenty-four hours a perfectly transparent jelly of the most satisfactory flavor
will be formed, which will keep as long as if it had been cooked.
QUINCE JELLY.
Quinces for jelly should not be quite ripe, they should be a fine yellow; rub
off the down from them, core them, and cut them small; put them in a preserving
kettle with a teacupful of water for each pound; let them stew gently until
soft, without mashing; put them in a thin muslin bag with the liquor; press them
very lightly; to each pint of the liquor put a pound of sugar; stir it until it
is all dissolved, then set it over the fire, and let it boil gently, until by
cooling some on a plate you find it a good jelly; then turn it into pots or
tumblers, and when cold, secure as directed for jellies.
RASPBERRY JELLY.
To each pint of juice allow one pound of sugar. Let the raspberries be freshly
gathered, quite ripe, picked from the stalks; put them into a large jar after
breaking the fruit a little with a wooden spoon, and place this jar, covered, in
a sauce-pan of boiling water. When the juice is well drawn, which will be in
from three-quarters to one hour, strain the fruit through a fine hair sieve or
cloth; measure the juice, and to every pint allow the above proportion of white
sugar. Put the juice and sugar into a preserving-pan, place it over the fire,
and boil gently until the jelly thickens, when a little is poured on a plate;
carefully remove all the scum as it rises, pour the jelly into small pots, cover
down, and keep in a dry place. This jelly answers for making raspberry cream,
and for flavoring various sweet dishes, when, in winter, the fresh fruit is not
obtainable.
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