For red-fruit jellies, prepared from strawberries, raspberries, red-currants, cherries, and cranberries, these fruits, which should be very ripe, are rubbed through a sieve, and combined with one-tenth to three-tenths of a quart of water per lb., according as to whether the fruit be more or less juicy.
This done, filter the resulting juice, and add it to the jelly in the proportion of one part of the former to two parts of the latter. The jelly should therefore be twice as strong as for the previous preparation, in order that it may remain sufficiently consistent in spite of the added juice.
When the fruit is too juicy, rub it through a sieve; let the juice ferment for a few hours, and only filter the clear juice which results from the fermentation.
Aqueous-fruit jellies, prepared from grapes, oranges, lemons, and tangerines, are made in the same way. The filtering of these fruit juices is easily done, and, except for the grapes, they need not be set to ferment.
When these fruits are not quite ripe, their juices may be added to the jelly even before the clarification—a procedure which helps to modify their acidity. The apportionment of the fruit juices to the jelly is practically the same as that of the red-fruit juices.
Stone-fruit, such as apricots, peaches, nectarines, plums, etc., are often used as jelly garnishes, but seldom serve as the flavouring base of a jelly. Whenever they are treated in this way, they are first plunged in boiling water, that they may be peeled; they are then poached and left to cool in the syrup which goes towards preparing the jelly.
This jelly, after it has been clarified and three-parts cooled, should have a little Kirsch or Maraschino added to it, that its fruit flavour may be intensified.
[2653—THE GARNISH AND ACCOMPANIMENTS OF JELLIES]
As a rule, jellies are served plain. Sometimes, however, they are garnished with variously-shaped, stewed fruits, symmetrically distributed in the jelly, with their colours nicely contrasted.
A jelly prepared in this way is called a “Suédoise of fruit.”