JELLY-MAKING. 23 



Apple Jelly. 



Procure apples that are a little underripe. Wash and cut into 

 pieces without peeling or removing the cores and seeds. Put them into 

 a kettle, just cover them with cold water, and cook them until they are 

 soft and tender. Transfer them to a jelly-bag and let them drain. 

 Carefully avoid applying pressure if clear jelly is required. When the 

 juice has all drained out, measure it and return to the kettle. Allow 

 it to boil for 10 minutes. For each measure of juice add I measure 

 of hot sugar. Add sugar gradually, and when it is thoroughly dis- 

 solved allow jelly to boil about 5 minutes, when it should jell on a cold 

 plate. Pour into jelly-glasses and cover it with melted paraffin. 



NOTE. Sweet geranium, peach, or mint leaves are often placed 

 on the surface of hot jelly before the paraffin is used. They give a 

 delicious flavour which is liked by many. 



Quince and Apple Jelly. 



Remove the fuzz from the quinces with a damp cloth. Cut into 

 small pieces and for every 2 measures of quinces add I measure of 

 apples. Put them into a preserving-kettle. Cover them with water 

 a*nd boil them until they are soft. Proceed according to the direction 

 given for apple jelly. 



Currant Jelly. 



Do not gather the currants just after a rain. Extract the juice by 

 pressing a few at a time in a cloth; then let drain through a cloth 

 without pressure. Let as many cups of sugar as there are of juice 

 heat in the oven without discolouring (stir often) ; then when the 

 juice boils add the sugar and let boil a few minutes or until a little 

 will jell on a cold plate. Cook but a small portion of juice at a time. 



Currant Jelly, also Grape, Blackberry, Plum, Apple, etc. 



Cut apples in quarters without removing skins or cores unless 

 defective, cut plums in halves, and pull grapes and currants from 

 the stems. A little water needs be added to apples and crab-apples, 

 quinces, and other dry fruit. Avoid the use of water with currants, 

 grapes, etc. ; let cook until the pulp is soft ; then drain without pressure. 

 Press the bag to get the last of the juice, and with this make a second 

 quality of jelly. Jelly made of dry fruits will harden if it is set aside 

 in the glasses, and if cooked to the consistency usually desired in cur- 

 rant and similar jelly will be too firm and solid in a few weeks. Equal 

 quantities by weight of blackberries and apples make delicious jelly. 

 Green gooseberries or green plums give a delicately tinted jelly. 



