The water in which the lemons are cooked is to be thrown away.
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.
Covering Jellies.
There are several methods of covering jellies. Pasting paper over the top of the glass is one of the oldest. Thin sheets of cotton batting, tied over the top, make a good covering. A piece of white tissue paper cut to fit into the glass, and simply laid on top of the jelly, is all that some people use. It is stated that the jelly will not mould or shrink so much when covered in this way as when the paper is pasted over the glass.
Currant Jelly.
After freeing the currants from leaves and stems, put them in the preserving kettle and set on the range. Crush the fruit with a wooden vegetable masher, and stir frequently until heated to the boiling point. Have a large square of cheese-cloth in a strainer which is set over a bowl. Turn the crushed fruit and juice into this and let it stand long enough to drain thoroughly. Do not use any pressure to extract the juice. Have a flannel bag suspended over a bowl, and pour the strained juice into this. Now measure the liquid, and put it into a clean preserving kettle. When it boils up, add a scant quart of sugar for every generous quart of fruit juice. Stir until the sugar is all dissolved and the liquid begins to bubble; then strain through a clean piece of cheese-cloth into a bowl. Immediately fill the tumblers, which must be dry and warm. Let them stand uncovered until the jelly is set, then cover with a round of paper, and over this tie a thin sheet of cotton batting; or paper may be pasted over the glasses. If you use the glasses that come with covers, nothing else will be required except the first sheet of paper. Many housekeepers prefer to use even less sugar than the amount given, allowing only a pint and a half of sugar to each quart of fruit juice.