The Farm Table. 693 



is at its best when the fruit is just ripe or a little underripe. If the fruit 

 is allowed to become overripe the pectin will undergo changes which will 

 weaken its gelatinizing power. If the juice of the fruit ferments or the 

 cooking continues too long, the pectin undergoes a change and loses its 

 power of gelatinizing. 



When equal quantities of fruit juice and sugar are combined (and 

 the mixture is heated to the boiling point for a short time,) the pectin 

 in the fruit gelatinizes the mass. The small juicy fruits such as cur- 

 rants, raspberries, strawberries, blackberries and grapes when just ripe or 

 a little underripe contain about the right proportion of water for jelly 

 making. When water-soaked during a rain, they contain too much water 

 and should not be picked until the superfluous water has evaporated or 

 been changed under the influence of the sun. Dry fruits such as bar- 

 berries, apples, peaches, pears, quinces, plums, must be boiled gently in 

 water until soft. The strained liquid will contain the pectin and flavor- 

 ing and coloring matter. With these explanations and a few general rules 

 any woman should find it easy to make good jellies. 



Jellies Made With Juicy Fruits. 



Have the fruits clean and free from leaves, stems, and hulls. Put 

 them into the preserving kettle. Crush with wooden masher. Heat 

 slowly, stirring frequently. When the fruit is boiling hot, crush well 

 with wooden masher. Put a strainer or colander over bowl. Wring a 

 double square of cheese cloth out of water and spread in the bowl. Pour 

 the fruit and juice into the cheese cloth and let it drain as long as the 

 juice drips. Do not use any pressure. When the fruit stops dripping, 

 change the strainer and fruit to another bowl. Bring the ends and twist 

 and press out as much juice as possible. This juice may be used to make 

 a second quality of jelly. The clear juice may be strained through a 

 jelly bag or it may be made into jelly at once. When the juice is passed 

 through the flannel bag, the jelly made from it will be clear and sparkling. 

 To make the jelly, measure the juice ajid pour it into the preserving 

 kettle. For each cupful of juice use a cupful of granulated sugar. Heat 

 slowly, stirring often until the sugar is dissolved. Watch carefully and 

 when the mixture boils, draw the kettle back and skim. Move the kettle 

 back to the hot part of the range and when the liquid boils again draw 

 back and skim. Boil and skim a third time and then pour into hot steril- 

 ized glasses. Put the glasses on a board, cover with a cloth, and place 

 the board in a sunny window, where there is no dust. As soon as the 

 jelly is set and cold, cover with disks of white paper which have been 

 dipped in brandy or alcohol ; and if the glasses have covers put them on. 

 If there are no glass covers, the glasses may be covered with thick white 



