608 MISCELLANEOUS FARM SUBJECTS 



tinued too long, the pectin undergoes a change and loses its power 

 of gelatinizing. It is, therefore, of the greatest importance that the 

 fruit should be fresh, just ripe or a little underripe, and that the 

 boiling of the sugar and juice should not be continued too long. 



Fruits vary as to the quantities of sugar, acid, pectin, and gums 

 in their composition. Some of the sour fruits contain more sugar 

 than do some of the milder-flavored fruits. Currants, for example, 

 often contain four or five times as much sugar as the peach. The 

 peach does not contain so much free acid and it does contain a great 

 deal of pectin bodies, which mask the acid; hence, the comparative 

 sweetness of the ripe fruit. 



Selection and Handling of Fruit For Jelly Making. An acid 

 fruit is the most suitable for jelly making, though in some of the 

 acid fruits, the strawberry, for example, the quantity of the jelly- 

 making pectin is so small that it is difficult to make jelly with this 

 fruit. If, however, some currant juice be added to the strawberry 

 juice, a pleasant jelly will be the result; yet, of course, the flavor 

 of the strawberry will be modified. Here is a list of the most desir- 

 able fruits for jelly making. The very best are given first: Cur- 

 rant, crab apple, apple, quince, grape, blackberry, raspberry, peach. 



Apples make a very mild jelly, and it may be flavored with 

 fruits, flowers, or spices. If the apples are acid it is not advisable to 

 use any flavor. Juicy fruits, such as currants, raspberries, etc., 

 should not be gathered after a rain, for they will have absorbed so 

 much water as to make it difficult, without excessive boiling, to get 

 the juice to jelly. If berries are sandy or dusty it will be necessary 

 to wash them, but the work should be done very quickly so that the 

 fruit may not absorb much water. Large fruits, such as apples, 

 peaches, and pears, must be boiled in water until soft. The strained 

 liquid will contain the flavoring matter and pectin. 



It requires more work and skill to make jellies from the fruits 

 to which water must be added than from the juicy fruits. If the 

 juicy fruits are gathered at the proper time one may be nearly sure 

 that they contain the right proportion of water. If gathered after 

 a rain tne fruit must be boiled a little longer that the superfluous 

 water may pass off in steam. In the case of the large fruits a fair 

 estimate is 3 quarts of strained juice from 8 quarts of fruit and 

 about 4 quarts of water. If the quantity of juice is greater than this 

 it should be boiled down to 3 quarts. Apples will always require 4 

 quarts of water to 8 quarts of fruit, but juicy peaches and plums 

 will require only 3 or 3% quarts. The jelly will be clearer and 

 firmer if the fruit is simmered gently and not stirred during the 

 cooking. 



It is always best to strain the juice first through cheese cloth 

 and without pressure. If the cloth is double the juice will be quite 

 clear. When a very clear jelly is desired the strained juice should 

 pass through a flannel or felt bag. The juice may be pressed from 

 the fruit left in the strainer and used in marmalade or for a second- 

 quality jelly. 



