22 PRESERVATION OF FOOD. 



JELLY-MAKING. 



In order to make good jelly, fruit- juice must contain two ingre- 

 dients, acid and pectin. The pectin is generally known as a substance 

 in fruits which makes jelly " jell." It is found in the largest quantities 

 in the cores, seeds, and hard parts of fruit, and as the fruit ripens it 

 is changed into a substance which has very little of the jellying property. 

 For this reason it is important to use fairly ripe fruit and to include 

 cores, seeds, and skins in the first boiling to extract the juice. 



Test for Pectin. To test fruit- juice for pectin, add i teaspoon 

 ordinary alcohol to I teaspoon cold fruit-juice. If pectin is present, 

 a solid mass, which is pectin, collects. This indicates that in making 

 jelly i part of sugar should be used to i part of juice. If there is no 

 pectin, the solution should remain clear. 



The changing of the juice from a liquid to a jelly is brought about 

 by the combined effect of sugar, acid, and boiling upon the pectin of 

 the fruit- juice. Some fruits, such as peaches, quinces, pears, and sweet 

 apples, contain sufficient pectin but are deficient in acid, and when 

 making jelly from these fruits lemon- juice is added. A fruit that jells 

 with difficulty may be combined with one that jells readily; apples, 

 though possessing little flavour, have all the necessary jellying qualities. 

 When any desired flavour is added, good jelly results. Fruits suitable 

 for jelly-making are currants, ripe and partially ripe grapes, crab-apples, 

 sour apples, green gooseberries, wild cherries, and plums. Raspberries 

 may be used, though they jell less rapidly. 



It is, of course, possible to supply the deficiency of either acid or 

 pectin. In oranges and lemons the white material between the pulp 

 and yellow rind is very rich in pectin. This may be extracted by grind- 

 ing or chopping fine the thick white part, soaking in cold water 12 to 

 24 hours, and then simmering i hour. Equally good results may be 

 obtained, however, by adding a generous supply of apple cores and 

 skins to the fruit before boiling to extract the juice. A deficiency of 

 acid may be likely overcome by adding some acid fruit. Rhubarb- juice 

 added to any fruit- juice will bring out the flavour and add zest to the 

 jelly. Tartaric or citric acid are perfectly safe fruit products and may 

 be obtained in crystalline form. One level teaspoon to a quart of juice 

 is usually sufficient ; however, this depends on the acidity of the fruit. 

 To test, stir the juice until all acid crystals are dissolved; then taste. 

 It should be about as acid as good tart apples. 



