Currant Jelly 



Remove all leaves and the large stems. Weigh and wash and add 

 water equal to one-fourth the weight of fruit. Set over fire and cook 

 rapidly until fruit is tender. Poiir into colander or sieve and allow the 

 juice to drain off. Strain the juice and retiim to preserving kettle. 

 Measure or weigh and cook for five minutes, removing any scum that 

 forms. Add sugar equal to three-fourths the weight or volimie of juice 

 and cook rapidly until the jelly test is formed. Pour into clean, dry, 

 sterilized glasses and set aside to cool. 



t Grape Jelly 



In making jelly from the grape the fruit should not be over-ripe. If 

 one must use over-ripe fruit it is wise to mix in a few that are under- 

 ripe. 



Remove the berries from the stems, weigh and wash thoroughly, 

 place in a preserving kettle and add water equal to one-half the weight 

 of the berries. Cook at boiling point until the skins slip freely from the 

 berries. Pour into a colander or sieve to allow juice to drain off. This 

 juice should be strained, weighed or meastired, returned to the fire and 

 boiled briskly for ten minutes. Add sugar equal to one-half the juice 

 and cook until the jelly test is given. (See page 13.) 



There will be less danger from crystals forming in the jelly if the 

 juice is heated to the boiling point, poured into sterile glass jars or 

 bottles, sealed and set aside for a few days or until the jelly is needed. 



Grape jelly of medium or low grade may also be made as a by-product 

 of grape butter. After the pulps have been separated from the seeds 

 and skins return the latter to the preserving kettle and add water equal 

 to one-half the weight of berries cooked. Boil vigorously for five 

 minutes, strain the jtiice and proceed as directed above. 



Experience seems to indicate the following method is best to use 

 with grapes in order to avoid the formation of crystals of potassiiun 

 bitartrate: remove berries from stems, weigh and wash thoroughly, 

 add water equal to one-tenth the weight of fruit and allow to simmer 

 imtil the skins slip freely from the berries. Pour into colander or strainer 

 and allow jmce to drain into a clean vessel. This juice is strained and 

 bottled for grape juice. (See page 18.) 



If butter is desired as a second product proceed as directed on page 

 7. If jelly is wanted return the pulps to the preserving kettle, add 

 water equal to the weight of fresh fruit and boil briskly for five minutes. 

 Strain the juice and proceed as directed for making grape jelly. 



The manufacture of grape products is attended with some difficulties 

 not experienced with other fruits. Frequently the potassium bitar- 

 trate crystallizes in the product. This is not very serious in the case 

 of grape juice, since the clear juice may be poured off and used. With 

 jellies, however, no ready remedy is at hand. In the case of jams or 

 butter the product may be heated before using, and if the crystalliza- 

 tion has not proceeded too far a good usable product will be obtained. 



Experience would tend to show that there is less likelihood of crystals 

 forming: (i) if the first run of juice is bottled and set aside until the 

 crystals have been deposited (or it may be used as grape juice) ; or (2) 

 where small amounts of sugar are used in the manufacture of any grape 

 product. 



