Chapter XXXVII − JELLIES, JAMS, AND

MARMALADES

JELLIES are made of cooked fruit juice and sugar, in nearly all cases the proportions being

equal. Where failures occur, they may usually be traced to the use of too ripe fruit.

To Prepare Glasses for Jelly. Wash glasses and put in a kettle of cold water; place on

range, and heat water gradually to boiling−point. Remove glasses, and drain. Place glasses

while

filling on a cloth wrung out of hot water.

To Cover Jelly Glasses. Cut letter paper in circular pieces just to fit in top of glasses. Dip

brandy, and cover jelly. Put on tin covers or circular pieces of paper cut larger than the

glasses,

and fastened securely over the edge with mucilage. Some prefer to cover jelly with melted

paraffine than to adjust covers.

To Make a Jelly Bag. Fold two opposite corners of a piece of cotton and wool flannel

three−fourths yard long. Sew up in the form of a cornucopia, rounding at the end. Fell the

seam

to make more secure. Bind the top with tape, and furnish with two or three heavy loops by

which it may be hung.

Apple Jelly

Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or

porcelain−lined preserving kettle, and add cold water to come nearly to top of apples. Cover,

and cook slowly until apples are soft; mash, and drain through a coarse sieve. Avoid

squeezing

apples, which makes jelly cloudy. Then allow juice to drip through a double thickness of

cheese−cloth or a jelly bag. Boil twenty minutes, and add an equal quantity of heated sugar;

five minutes, skim, and turn in glasses. Put in a sunny window, and let stand twenty−four

Cover, and keep in a cool, dry place. Porter apples make a delicious flavored jelly. If apples

pared, a much lighter jelly may be made. Gravenstein apples make a very spicy jelly.

boil

hours.

are

To Heat Sugar. Put in a granite dish, place in oven, leaving oven door ajar, and stir

occasionally.

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES

669

The 1918 Fanny Farmer Cookbook