Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

24. USING JUICE LACKING IN PECTIN.--If, in the test for pectin, the addition of alcohol to the fruit juice does not turn the juice into a jelly-like mass, pectin is not present. Such juice, or juice that contains only a small amount of pectin, will prove unsuccessful in jelly making unless some substance or juice high in pectin is added to it. The white skin from the inside of orange, lemon, or grapefruit peelings or the juice from apples, crab apples, currants, green gooseberries, or other fruit containing a large quantity of pectin may be used for this purpose. Also, commercial pectin may be purchased and used with fruits according to the directions that accompany it.

It is always necessary to supply pectin in some way to such fruits as strawberries, peaches, raspberries, blueberries, cherries, pears, etc. To the sweet ones, like peaches and raspberries, lemon juice or other acid fruit juice also must be added if satisfactory jelly is desired.

25. DETERMINING PROPORTION OF SUGAR.--The only other ingredient used in jelly making, besides the fruit juice, is sugar. After the juice has been strained from the fruit, the next step is to determine how much sugar must be used. This is of extreme importance, as the success of the jelly depends very largely on whether or not the correct proportion is used. If too much sugar is added to the juice, a greater quantity of jelly will result, but it will not stand up as it should when it is turned out of the glass. On the other hand, if too little sugar is used, a smaller quantity of jelly than the required amount will be made and it will be tough and sour.

26. It is difficult to give the exact proportion of sugar to use with every kind of fruit, for some fruits require more than others. However, in general, 3/4 cupful of sugar to each cupful of juice, as shown in Fig. 5, will be sufficient. This is especially true if the season has been a dry one and the fruits are neither very sour nor very juicy. After a wet season or with very sour or very juicy fruits, it will usually be necessary to use 1 cupful of sugar to each cupful of juice.

27. Much waste of sugar and spoiling of jelly can be avoided by the use of the test for pectin, which has just been described. After the juice and the alcohol have been mixed, pour the mixture slowly from the glass, noting how the pectin is precipitated. If it is precipitated as one lump, a cupful of sugar may be used for each cupful of juice; if in several lumps, the proportion of sugar must be reduced to approximately three-fourths the amount of juice. If the pectin is not in lumps, but is merely precipitated, the sugar should be one-half or less of the amount of the juice.

28. To assist in determining the correct proportion of sugar to use in the making of jelly, the hydrometer, or sirup gauge, which is explained in Canning and Drying, will be found helpful. After the juice has been extracted, mix with a small amount of it the proportion of sugar that is to be used when the jelly is cooked. Allow the sugar to dissolve completely, pour a little of the mixture into a glass or a graduate, and insert the hydrometer, as shown in Fig. 6. Regardless of the kind of juice, the hydrometer should register 25 degrees for perfect jelly. If it registers less than 25 degrees, more sugar should be added. Then if it is necessary to add either sugar or juice, the additional ingredient should be carefully measured in order that the proportions may be correct for the making of jelly. It must not be understood that a hydrometer is an actual necessity in the making of jelly, for very good jelly can be made without measuring the ingredients in this manner. However, if a hydrometer is not used, it will be necessary to apply the best judgment possible to the rules given for the proportion of ingredients used in jelly making.

29. COMBINING THE JUICE AND SUGAR.--The mixing of the juice and the sugar may seem like a trivial matter, but in reality much is involved in combining these ingredients properly. It may be done in three different ways. In the first method, which is called long boiling, the sugar and the juice are mixed cold and are then allowed to come to the boiling point together. The second, which is known as mean boiling, consists in putting the cold juice on the stove, allowing it to boil about half the required time, and then adding the sugar, which has also been heated. In the third, which is known as the short-boiling method, the juice is boiled without the sugar almost the full length of time required for making the jelly, and the sugar, which has been heated, is added just before the boiling is completed.

30. Experience in the use of these three methods has shown their advantages and disadvantages. The first one, or the long-boiling process, has the disadvantage of losing sugar through the skimming that is always necessary in the making of jelly. In addition, the long boiling often causes the sugar to crystallize and thus produces a jelly that would not score very high. The short boiling is not entirely satisfactory, because of the difficulty in determining just when to add the sugar to the juice. The process of mean boiling, having neither of these drawbacks and usually resulting in jelly of excellent quality, is the most satisfactory and the one that is recommended.