HOME ECONOMICS AND EDUCATION 607 



and quartered. Measure the fruit and sugar, allowing one pint of 

 sugar to each quart of fruit. 



Rinse the preserving kettle with cold water that there may be a 

 slight coat of moisture on the sides and bottom. Put alternate layers 

 of fruit and sugar in the kettle, having the first layer fruit. Heat 

 slowly, stirring frequently. While stirring, break up the fruit as 

 much as possible. Cook about two hours, then put in small sterilized 

 jars. 



Fruit Preserved in Grape Juice. Any kind of fruit can be pre- 

 served by this method, but it is particularly good for apples, pears, 

 and sweet plums. No sugar need be used in this process. Boil 6 

 quarts of grape juice in an open preserving kettle, until it is reduced 

 to 4 quarts. Have the fruit washed and pared, and, if apples or 

 pears, quartered and cored. Put the prepared fruit in a preserving 

 kettle and cover generously with the boiled grape juice. Boil gently 

 until the fruit is clear and tender, then put in sterilized jars. 



Boiled Cider. When the apple crop is abundant and a large 

 quantity of cider is made, the housekeeper will find it to her advant- 

 age to put up a generous supply of boiled cider. Such cider greatly 

 improves mincemeat, and can be used at any time of the year to 

 make cider apple sauce. The cider must be perfectly fresh and 

 eweet. Put it in a large, open preserving kettle and boil until it is 

 reduced one-half. Skim frequently while boiling. Do not have 

 the kettle more than two-thirds full. Put in bottles or stone jugs. 



METHODS OF MAKING JELLY. 



In no department of preserving does the housekeeper feel less 

 sure of the result than in jelly making. The rule that works per- 

 fectly one time fails another time. Why this is so the average house- 

 keeper does not know. These two questions are being constantly 

 asked: Why does not my jelly harden? What causes my jelly to 

 candy? 



It is an easy matter to say that there is something in the condi- 

 tion of the fruit, or that the fruit juice and sugar were cooked too 

 short or too long a time. These explanations are often true; but 

 they do not help the inquirer, since at other times just that propor- 

 tion of sugar and time of cooking have given perfect jelly. In the 

 following pages an attempt is made to give a clear explanation of 

 the principles underlying the process of jelly making. 



Pectin, Pectose, Pectase. In all fruits, when ripe or nearly so, 

 there is found pectin, a carbohydrate somewhat similar in its prop- 

 erties to starch. It is because of this substance in the fruit juice that 

 we are able to make jelly. When equal Quantities of sugar and 

 fruit juice are combined and the mixture is heated to the boiling 

 point for a short time, the pectin in the fruit gelatinizes the mass. 



It is important that the jelly maker should understand when 

 this gelatinizing agent is at its best. Pectose and pectase always exist 

 in the unripe fruit. As the fruit ripens the pectase acts upon the 

 pectose, which is insoluble in water, converting it into pectin, which 

 is soluble. Pectin is at its best when the fruit is just ripe or a little 

 before. If the juice ferments, or the cooking of the jelly is con- 



