Flavor.--The characteristic flavor of the fruit used in making jelly should be retained as much as possible, and when this is the case 25 per cent. is given to the product. The flavor of the jelly is therefore dependent on the flavor of the fruit. In addition, the flavor depends on the amount of sugar used, the amount of acid in the fruit, and the length of time consumed by the boiling. Jellies boiled too long will be strong in flavor.
Sugar Content.--The sugar content of jelly should be determined by the amount of acid that must be sweetened. An insufficient amount of sugar will result in tough, sour jelly, while too large a quantity will make the jelly taffy-like. The correct amount of sugar, which produces the right degree of sweetness, receives a score of 25 per cent.
Method of Sealing.--The method of sealing may seem like a matter of little importance, but if jelly is not sealed properly, it will not be in good condition when it is to be served. To score in this respect, for which 5 per cent. is given, the jelly should be covered with paraffin and then closed with a cover or with paper in order to exclude the dust and dirt.
RECIPES FOR JELLY
38. Recipes for the kinds of jelly usually made are here given. If the directions given in the procedure for jelly making are thoroughly mastered and then applied to these recipes, the housewife will experience very little difficulty in making any of these varieties. Other jellies may, without doubt, be made by combining the proper fruits. All that has to be done in order to determine whether a certain fruit juice or combination of fruit juices will make jelly is to apply the test for pectin already explained. Whatever quantity of jelly is desired may be made, but usually it can be handled best if not more than 6 glassfuls are made at one time.
39. CRAB-APPLE JELLY.--Crab apples are much used for jelly, as they make a product of good consistency and excellent flavor. Apples may be used in the same way as crab apples with equally good results.
Wash the apples thoroughly, remove the stems, and cut into quarters. Make sure that the apples contain no worms. Put them into a kettle, add about half as much water as apples, and cook slowly until the apples are soft. Strain the juice through a jelly bag. Before it stops dripping, return the pulp to the kettle, add half as much water as pulp, and allow the fruit to cook again. Make a second extraction, and in the same way make a third one. Then combine the juice, and strain all of it through a bag to make it clear. Measure 6 or 8 cupfuls of juice, and pour it into a preserving kettle. Boil for about 5 minutes, straining off the scum that rises to the top. To each cupful of juice, add 3/4 to 1 cupful of sugar that has been heated. Crab apples will require 1 cupful of sugar, but apples milder in flavor will not need more than 3/4 cupful. Boil until the test shows that it has boiled long enough. Pour into hot glasses, cool, and seal. Label and then store for later use.
40. CURRANT JELLY.--If jelly having a tart flavor is desired, currant jelly should be tried. This kind of jelly is especially good to serve with the heavy course of a meal.
Wash and stem the currants. Put them into a kettle and add about one-fourth as much water as currants. Boil until the currants are reduced to a pulp. Pour into a jelly bag and strain. Make at least one more extraction, and a third extraction if there is a fairly large quantity of pulp. When all the juice has been strained from the pulp, strain it again through the bag or a heavy cloth. Measure 6 or 8 cupfuls of juice into a kettle, boil for about 5 minutes, and then add from three-fourths to an equal amount of heated sugar. Remove the scum as it forms, taking off as much as possible before the sugar is added. Continue to boil until the tests show that the mixture has cooked sufficiently. Remove from the heat and pour into hot glasses. Cool, seal, label, and store.