To carry out this method, place the sugar in a pan in a warm oven or other place where it will gradually become heated without either melting or scorching. Put the juice over the fire in a saucepan and let it boil for 5 to 8 minutes. Then, as shown in Fig. 7, slowly add the correct proportion of hot sugar to the boiling juice, stirring constantly so that the sugar will dissolve as quickly as possible.
31. BOILING THE JUICE AND SUGAR.--The boiling of the juice, both before and after the sugar is added, should be done rapidly. During this process, it will be found that a scum will form over the top of the juice. This should be skimmed off as it forms, for it is a detriment to the jelly. As shown in Fig. 8, draw a large spoon over the top of the boiling juice from time to time and skim off the scum that rises, placing it into any small dish that is handy. It is usually advisable to do as much skimming as possible before the sugar is added, so that only a minimum amount of sugar will be lost.
The length of time required to boil the juice after the sugar is added depends very largely on the way in which the boiling is carried on. If the mixture is boiled rapidly, less time will, of course, be needed than if it is boiled slowly. Therefore, no definite time can be set for the cooking. However, several tests may be resorted to in order to determine whether the sugar and juice have boiled long enough to jell when the mixture is cold.
32. TESTING THE JELLY MIXTURE.--The testing of the mixture can be done in various ways, the one to select depending on the success the housewife has in using them. A means very often resorted to consists in dipping a spoonful or two of the mixture out of the kettle and pouring it on the flat surface of a cold dish. If it is cooked sufficiently, it will solidify when it is cold and will appear just like jelly. The disadvantage of this test lies in the fact that the jelly on the stove continues to boil while the test is being made, and as this takes several minutes, the jelly is likely to overboil to a considerable extent. Tests that can be performed more quickly are therefore more satisfactory.
33. A test that invariably proves successful consists in dipping up a spoonful of the juice and allowing it to run slowly from the spoon back into the pan. If, as shown in Fig. 9, a double row of drops forms on the spoon with the last of the jelly that remains, it may be known that the cooking is finished.
34. Another very satisfactory test is called sheeting. In the performing of this test, a spoonful of the jelly is dipped from the pan and then poured from the spoon into the pan again. If it is cooked to the proper consistency, large drops will form at the edge of the spoon and break off quickly.
35. FILLING THE GLASSES.--As soon as it has been determined that the jelly is sufficiently cooked, it should be removed from the stove. The glasses may then be filled at once. These, together with the covers, must be thoroughly cleansed before being used, and this can be done while the jelly is cooking. After being thoroughly washed, submerge them in a pan of hot water and allow them to remain there until they are to be used. Keeping them hot in this way will prevent them from cracking when the hot jelly is poured into them. Take out one glass at a time, place it on a small plate or any small dish, and, as shown in Fig. 10, pour the hot jelly into it from the pan to within 1/4 inch of the top. Fill the remaining glasses in the same way, and then set them somewhere out of a draft to cool. If, as the jelly cools, it seems to be a little bit thin, place it somewhere in the sunshine and the heat of the sun will help to thicken it.
