HOME ECONOMICS AND EDUCATION 611 



To make jelly that will not crystallize (candy) the right pro- 

 portion of sugar must be added to the fruit juice. If the fruit con- 

 tains a high percentage of sugar, the quantity of added sugar should 

 be a little less than the quantity of fruit juice. That is to say, in a 

 season when there has been a great deal of heat and sunshine there 

 will be more sugar in the fruit than in a cold, wet season; conse- 

 quently, 1 pint of currant juice will require but three-quarters of a 

 pint of sugar. But in a cold, wet season the pint of sugar for the 

 pint of juice must be measured generously. Another cause of the 

 jelly crystallizing is hard boiling. When the sirup boils so rapidly 

 that particles of it are thrown on the upper part of the sides of the 

 preserving kettle they often form crystals. If these crystals are 

 stirred into the sirup they are apt to cause the mass to crystallize in 

 time. 



The use of the sirup gauge and care not to boil the sirup too vio- 

 lently would do away with all uncertainty in jelly making. The 

 sirup gauge should register 25, no matter what kind of fruit is 

 used. Jellies should be covered elosely and kept in a cool, dry, dark 

 place. 



Currant Jelly. The simplest method of making currant jelly 

 is perhaps the following: Free the currants from leaves and large 

 stems. Put them in the preserving kettle ; crush a few with a wooden 

 vegetable masher or spoon ; heat slowly, stirring frequently. 



When the currants are hot, crush them with the vegetable 

 masher. Put a hair sieve or strainer over a large bowl; over this 

 spread a double square of cheese cloth. Turn the crushed fruit and 

 juice into the cheese cloth, and let it drain as long as it drips, but do 

 not use pressure. To hasten the process take the corners of the 

 straining cloth firmly in the hands and lift from the sieve; move 

 the contents by raising one side of the cloth and then the other. 

 After this put the cloth over another bowl. Twist the ends together 

 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 made into jelly at once, or it may be 

 strained through a flannel bag. In any case, the method of making 

 the jelly is the same. Measure the juice, and put it in a clean pre- 

 serving kettle. For every pint of juice add a pint of granulated 

 sugar. 



Stir until the sugar is dissolved, then place over the fire ; watch 

 closely, and when it boils up draw it back and skim; put over the 

 fire again, and boil and skim once more; boil and skim a third time; 

 then pour into hot glasses taken from the pan of water on the 

 stove and set on a board. Place the board near a sunny window in a 

 room where there is no dust. It is a great protection and advantage 

 to have sheets of glass to lay on top of the tumblers. As soon as thq 

 jelly is set cover by one of the three methods given. 



To make very transparent currant jelly, heat, crush, and strain 

 the currants as directed in the simplest process. Put the strained 

 juice in the flannel bag and let it drain through. Measure the juice 

 and sugar, pint for pint, and finish as directed above. 



