36. CLOSING AND STORING THE JELLY GLASSES.--The jelly should be allowed to cool completely and should then be closed for storing. The best results are obtained by putting a thin layer of paraffin over the top of the jelly in each glass before applying the cover. To do this, put into a small saucepan as much paraffin as you think will be needed to cover the jelly you have made and set this on the stove to melt. When it has melted, pour a layer about 1/8 inch thick over the surface of the jelly, as shown in Fig. 11. As soon as it cools, it will harden and thus form a protective covering for the jelly. When it is hard, cover the glass in the desired way. Covers of tin are perhaps the most satisfactory, but if these cannot be secured, heavy paper covers that fit into the glasses snugly will answer the purpose very well. In the event of not having covers of either of these kinds, cover the tops of the glasses with paper--any good wrapping paper will do--and then tie this paper securely. Just before putting the jelly away, label each glass with a neat label on which is written the name of the jelly. Then no difficulty will be experienced in selecting at once the kind of jelly desired when one is taking a glass from the place where it is stored.
SCORING JELLY
37. With jelly, as with canned fruit, it is a splendid idea for every housewife to score each kind she makes, so that she can determine how it measures up in its various characteristics. If it falls below the standard, this fact should be known, so that the fault can be remedied the next time. On the other hand, extreme satisfaction is felt if it is found to score high. To assist in scoring jelly, a score card is here given, and following it each one of the characteristics is discussed.
SCORE CARD FOR JELLY
| Per Cent. | |
| Color | 20 |
| Solidity | 25 |
| Flavor | 25 |
| Sugar Content | 25 |
| Method of Sealing | 5 |
| Total | 100 |
Color.-For jelly having the proper color, 20 per cent. is given. The fruit used in the making of jelly determines to a great extent the color of the finished product, but it is possible to have a very wide difference in the colors of jelly made from the same fruit. To be right, jelly should be clear, bright, and not too dark. If the juice is boiled too long, the jelly will be darker than it should be. If pulp has been allowed to pass through the jelly bag in straining out the juice, either through squeezing the bag or using a bag that is too thin, the jelly will be found to have a cloudy appearance.
Solidity.--When jelly is turned from the glass, it should be firm enough to stand alone. If it has not been boiled long enough, it will crush down and perhaps run like sirup. If it is boiled too long or the proportion of juice to sugar is not correct, it may be tough and leathery. Jelly whose solidity is correct scores 25 per cent. in this respect.