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GENERAL DIRECTIONS FOR JELLY MAKING
Wash, remove stems, and with the larger fruits cut into
quarters. Put into a saucepan and cover with water. Allow to simmer until
the fruit is tender. Berries require the addition of only a small amount of
water. A double boiler is excellent for heating a small quantity. Put into a
bag to drain, after wringing the bag out in scalding water. If desired, test
juice for pectin as described. Measure juice and sugar or syrup in
proportions indicated by the
test for pectin or as directed under "Jelly Making Without Test."
Add the sugar or syrup when the juice begins to boil. The sugar or syrup may
be heated before being added. This avoids chilling the juice. When the
boiling juice reaches the jelly point as shown on
page 16, skim and pour into sterilized
glasses.
WINTER JELLY MAKING
Fruit juices may be canned and made into jelly as wanted
during the winter. The use of sugar is not necessary until the actual jelly
making is undertaken. |
To prepare for canning pour the juice into sterilized bottles
or jars. Put into hot-water bath, with the water reaching to the neck of the
containers. Allow to simmer 20 to 30 minutes. If jars are used half seal
them during the simmering and complete seal when removed from the
sterilizer. Put absorbent cotton into the necks of bottles and when the
bottles are taken from the bath put in corks, forcing the cotton into the
neck. Corks should first be boiled and dried to prevent shrinking. They may
also be boiled in paraffin to make them air-tight. After corking the bottles
apply melted paraffin to the tops with a brush, to make an air-tight seal.
Each bottle should be labeled. In making jelly from these juices during the
winter follow the "General Directions for Jelly Making."
Any fruit juice may be bottled following the above method and used
for beverages and flavoring desserts. Store jelly and bottled juices in a
cool, dark, dry place. The need for conserving sugar makes
winter jelly making an especially useful form of conservation in these days
of shortage. |
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Fruit butters may be made from good sound
fruits or the sound portions of fruits which are wormy or have been bruised.
Wash, pare and remove seeds if there are any. Cover with water and cook 3 or
4 hours at a low temperature, stirring often, until the mixture is of the
consistency of thick apple sauce. Add sugar, syrup or honey to taste when
the boiling is two-thirds done. Spices may be added to suit the taste when
the boiling is completed. If the pulp is coarse it should be put through a
wire sieve or colander. Pour the butter into sterilized jar, put on rubber
and cover and adjust top bail. Put into a container having a cover and false
bottom. Pour in an inch or so of water and sterilize quart jar or smaller
jar 5 minutes after the steam begins to escape. Remove, push snap in place
and cool. Apple Butter with Cider
Four quarts of sweet or sterilized cider should be boiled down to 2 quarts.
To this add 4 quarts of apples peeled and cut in small pieces. If the texture
of the apples is coarse they should be boiled and put through a strainer
before being added to the cider. Boil this mixture until the cider does not
separate from the pulp. When two-thirds done add one pound of sugar, syrup
or honey. One-half teaspoonful each of cinnamon, allspice and cloves may be
added. Pour into sterilized jars and sterilize 5 minutes in steam.
Apple and pear butter may be made by following the directions for
apple butter with cider but omitting the cider. |
Peach Butter Dip peaches in
boiling water long enough to loosen the skins. Dip in cold water, peel and
stone them. If peaches do not peel readily when dipped in boiling water,
omit dipping and pare them. Mash and cook them without adding any water. Add
half as much sugar, syrup or honey as pulp and cook until thick. Pour into
sterilized jars and sterilize 5 minutes in steam.
Plum butter may be made following the directions for peach butter.
Apple Butter with Grape Juice
To every 4 quarts of grape juice, 1 cup of
brown sugar, syrup or honey and 1/4 teaspoonful of salt. Cook slowly,
stirring often, until of the desired thickness. When done stir in 1
teaspoonful of cinnamon, pack in hot jars and sterilize 5 minutes in steam.
Dried Peach Butter
Soak dried peaches over night. Cook slowly
until tender. To each 2 pounds of dried peaches add 1 quart of canned
peaches and 1-3/4 pounds of sugar, syrup or honey. If a fine texture is
desired, strain pulp through a colander. Cook slowly, stirring often, until
thick. Pack in hot jars and sterilize 5 minutes in steam. |
