School and Home Cooking

by Carlotta C. Greer

Measure the clear fruit juice and heat it. The time of cooking depends upon the per cent of pectin and the acidity of the juice; the more pectin and acid, the less the time of cooking. The time varies from 8 to 30 minutes. Skim the juice when necessary. While the juice is cooking, measure three fourths as much sugar [Footnote 129: The quantity of sugar used in jelly making depends upon the quantity of pectin in fruit juice,—the more pectin, the more sugar. A most satisfactory method of determining the quantity of pectin and consequently the quantity of sugar to use with fruit juice is suggested by the Bulletin of the National War Garden Commission. The test follows: To a tablespoonful of fruit juice which has been boiled and cooled, add 1 tablespoonful of alcohol (see footnote 126.). Mix by gently rotating and then let stand. If a solid mass forms, use equal parts of fruit juice and sugar. If 2 or 3 masses form, use 2/3 to 3/4 as much sugar as juice. If several small solid particles form, use 1/2 as much sugar as juice. If no solid particles form, the fruit juice should be enriched by the addition of some pectin-rich fruit juice.] as fruit juice and heat the sugar. For currants and green or under-ripe grapes, use equal quantities of sugar and fruit juice. Add the hot sugar to the boiling sirup and cook. The following are tests for sufficient cooking of jelly.

(a) Coats the spoon.

(b) Falls from the spoon in heavy drops. [Footnote 130: Two drops forming side by side along the edge of the spoon has been found to be a reliable test.]

(c) Stiffens when dropped on a cold dish and allowed to cool.

The first two tests are more satisfactory than the last, since the cooking process may be carried too far while the "test-jelly" is cooling.

Seal as Jam or shred paraffin and place it in the bottom of sterilized jelly glasses. Pour the hot jelly into the glasses and set aside to stiffen. Then cover and store. It is well to store jelly in a cool, dry, and dark place. The color of fruit sometimes fades when kept in a light place.

Long cooking of pectin changes it into substances which do not have the property of jellying, hence, make jelly in as short a time as possible. The purpose of heating the sugar is to hasten the process of jelly making. The addition of cold sugar would cool the mixture and thus prolong the process.

The addition of too much sugar is often the cause of unsuccessful jelly making. Crystallization of the sugar from the jelly may result from an excess of sugar.

The fruit pulp left in the jelly bag should be utilized. Marmalade may be made from it, or more jelly can be prepared from it. To accomplish the latter, add water to the fruit pulp (enough to cover), mix, and heat slowly until the boiling point is reached. Strain and prepare jelly from the juice. However, more cooking of the juice before the sugar is added is required for the second extraction, since the juice contains so much water. The juice extracted for a third time from most fruits will contain enough pectin for jelly making. It has been found that more desirable jelly can be obtained by this method than by pressing the juice from the bag and thus obtaining what is termed "second quality" jelly.

FRUIT JUICES WITHOUT SUGAR.—Extract the juice from fruit as directed in General Method of Jelly Making. Do not add sugar to the juice. Can it as directed in (a) or (b).