Peach Jelly 



The peach is another one of our fruits which does not give satisfac- 

 tory jelHes unless blended with the juice of some other fruit. 



To extract the juice from the peach wash thoroughly and remove as 

 much of the fuzz as possible by rubbing. Cut into halves, or, if cling 

 stones, cut in slices, discarding the stones unless the bitterish flavor 

 of the pits is desired, in which case they may be left with the slices. 



Weigh the prepared fruit and add one-half as much water. Cook 

 at boiling temperature until the fruit is thoroughly cooked. Pour into 

 colander and allow juice to drain off. Strain and weigh this juice. 



Seciire some apple juice as directed under blackberry jelly (see page 

 1 6), and add to the peach juice in the proportion of one-fourth or one- 

 half to I ; boil the mixed juices for five minutes, add sugar equal to one- 

 half the weight of the mixed juices and cook until jelly test is observed. 

 Pour into sterilized jelly glasses and set aside to cool. Plum juice (see 

 page 1 8) may be used instead of apple juice. 



The pulps of both the apples and peaches may be run through the 

 colander and mixed in the proportion of i part apple to 2 parts peach, 

 and made into a delicious peach butter. (See page 7.) 



Plum Jelly 



Jelly made from the Japanese and native plums possesses a flavor and 

 quality rarefy met with in any other fruits. 



The fruit should be ripe but firm. Weigh and wash thoroughly. Add 

 water equal to the weight of fruit, heat to the boiling point and con- 

 tinue boiling for five or ten minutes or until the fruit is tender. Do not 

 cook until fniit falls to pieces. Pour into colander or sieve and allow 

 the juice to drain off. Strain the juice, weigh or measure and return 

 to preserving kettle. Boil rapidly for five minutes and add sugar equal 

 to one-half the weight of the juice. Continue boiling until jelly test 

 is given. Pour into clean sterilized glasses and set aside to cool. 



The piilps may be run through the colander and made into butter. 

 (See page 8.) 



A good grade of jelly may be made as a by-product of canning where 

 one removes the skins. The plums are dipped into boiling water or 

 steamed until the skins peel readily. These peelings are weighed and 

 three to five times their weight of water is added. Proceed as directed 

 above for making the jelly. 



If the English blue plums are used the jelly will be very dark. The 

 red plimis are best adapted for jelly if a handsome product is desired. 



Raspberry Jelly 



See blackberry jelly, page 16. 



Strawberry Jelly 



See blackberry jelly, page 16. 



GRAPE JUICE 



The fniit should be fully ripened to secure highest quality juice. 

 Stem the grapes and wash thoroughly. Steam or add just enough 

 water to start the cooking (i pint to 10 pounds of berries). Heat slowly 



