Jellies.
In no department of preserving does the housekeeper feel less sure of the results than in jelly making, so much depends upon the condition of the fruit. This is more pronounced in the case of small fruits than with the larger kinds.
When currants are over-ripe, or have been picked after a rain, the result of using them will be uncertain. Perhaps we notice it more with this fruit than with any other, because it is so generally used for jelly. An understanding of the properties of fruit which forms the basis of jellies may help the housekeepers to a better knowledge of the conditions and methods essential to success.
Pectin, which forms the basis of vegetable jellies, is a substance which, in its composition, resembles starch and gum. It gives to the juices of fruits the property of gelatinizing. This property is at its best when the fruit is just ripe; better a little under-ripe than over-ripe. When boiled for a long time fruit loses its gelatinous property and becomes of a gummy nature.
These facts show the importance of using fruit that is but just ripe and freshly picked, as well as the need of care not to overcook the juice.