Jelly, Fruit. Under this head we include those jellies made from the juices of fruits.
Prep. The strained juice mixed with 1⁄3 to 1⁄2 its weight of refined sugar, until it ‘jellies’ on cooling, observing to carefully remove the scum as it rises. The process should be conducted by a gentle heat, and it is preferable not to add the sugar until the juice is somewhat concentrated, as by lengthened boiling the quality of the sugar is injured.
Obs. Jellies are sold in pots or glasses, like JAMS. Both jams and fruit jellies are refrigerant and laxative; they are, however, mostly employed as relishes, especially during fevers and convalescences. The principal fruit jellies are:—Apple, BARBERRY, CHERRY (from either Cornelian or Kentish cherries), CURRANT (black, white, and red), ELDERBERRY, GOOSEBERRY, PLUM, QUINCE, RASPBERRY. See Lemon and Orange jelly.
Jelly, Glycerin. Syn. Gelatina glycerini. Mix glycerin to the required consistence
with compound tragacanth powder. Or take powdered gum Arabic, 1⁄2 oz.; syrup, 4 oz. (3 oz. of sugar to 1 oz. of water); the yolks of 3 eggs; olive oil, 4 oz.; glycerin, 2 oz. Rub the gum and syrup well together, add the yolks, and when mixed add the oil and glycerine, previously triturated together. Applied to chapped hands, abrasions, &c. See Glycerin of Starch.
Jelly, Gra′′vy. By evaporating meat gravies.
Jelly, Harts′horn. Syn. Gelatina cornu cervi, L. Prep. (P. Cod.) Hartshorn shavings, 8 oz.; wash it in water, then boil in clean water, 3 pints, till reduced to one half; strain, press, add of sugar, 4 oz., the juice of one lemon, and the white of an egg beaten up with a little cold water; mix well, clarify by heat, evaporate till it jellies on cooling, then add the peel of the lemon, and set it in a cool place. It may be flavoured with wine, spices, &c. Very nutritious.
Jelly, Ice′land Moss. Syn. Gelatina lichenis, L. Prep. (P. Cod.) Iceland moss, 2 oz.; soak for 1 or 2 days in cold water, then boil for 1 hour in water, q. s. to yield a strong solution; strain, decant the clear after repose, apply heat, and dissolve therein of isinglass, 1 dr.; evaporate the whole to a proper consistence, put it into pots, and set them in a cool place. Nutritious. Recommended in phthisis. The jelly of Iceland moss and cinchona (GELATINA LICHENIS CUM CINCHONA—P. Cod.) is made by adding to the above syrup of cinchona, 6 fl. oz.
Jelly, Iceland Moss (Sweetened). (P. C.) Syn. Gelatina lichenis saccharata. Prep. Saccharated Iceland moss (see Iceland moss, Saccharated), 71⁄2 oz.; sugar, 71⁄2 oz.; water, 15 oz.; orange-flower water, 1 oz. Boil the first three substances and remove the scum which forms, and then let the jelly flow into a vessel which contains the orange-flower water.
Jelly, I′′rish Moss. Syn. Gelatina chondri, L. Prep. From Irish or carrageen moss. See Decoction.