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taken that they do not boil over. Skim and cool.
26
Cranberry Jelly
Pick over and wash four cups cranberries. Put in a stewpan with two cups boiling
water, and boil twenty minutes. Rub through a sieve, add two cups sugar, and
cook five minutes. Turn into a mould or glasses.
27
Stewed Prunes
Wash and pick over prunes. Put in a saucepan, cover with cold water, and soak
two hours; then cook until soft in same water. When nearly cooked, add sugar or
molasses to sweeten. Many prefer the addition of a small quantity of lemon
juice.
28
Rhubarb Sauce
Peel and cut rhubarb in one-inch pieces. Put in a saucepan, sprinkle generously
with sugar, and add enough water to prevent rhubarb from burning. Rhubarb
contains such a large percentage of water that but little additional water is
needed. Cook until soft. If rhubarb is covered with boiling water, allowed to
stand five minutes, then drained and cooked, less sugar will be required.
Rhubarb is sometimes baked in an earthen pudding-dish. If baked slowly for a
long time it has a rich red color.
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. 1
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. 2
To Cover Jelly Glasses. Cut letter paper in circular pieces just to fit in top
of glasses. Dip in 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. 3
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. 4
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; boil five minutes,
skim, and turn in glasses. Put in a sunny window, and let stand twenty-four
hours. Cover, and keep in a cool, dry place. Porter apples make a delicious
flavored jelly. If apples are pared, a much lighter jelly may be made.
Gravenstein apples make a very spicy jelly.
5
To Heat Sugar. Put in a granite dish, place in oven, leaving oven door ajar,
and stir occasionally. 6
Quince Jelly
Follow recipe for Apple Jelly, using quinces in place of apples, and removing
seeds from fruit. Quince parings are often used for jelly, the better part of
the fruit being used for canning.
7
Crab Apple Jelly
Follow recipe for Apple Jelly, leaving apples whole instead of cutting in
quarters.
8
Currant Jelly
Currants are in the best condition for making jelly between June twenty-eighth
and July third, and should not be picked directly after a rain. Cherry currants
make the best jelly. Equal proportions of red and white currants are considered
desirable, and make a lighter colored jelly.
9
Pick over currants, but do not remove stems; wash and drain. Mash a few in the
bottom of a preserving kettle, using a wooden potato masher; so continue until
berries are used. Cook slowly until currants look white. Strain through a coarse
strainer, then allow juice to drop through a double thickness of cheese-cloth or
a jelly bag. Measure, bring to boiling-point, and boil five minutes; add an
equal measure of heated sugar, boil three minutes, skim, and pour into glasses.
Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a
cool, dry place. 10
Currant and Raspberry Jelly
Follow recipe for Currant Jelly, using equal parts of currants and raspberries.
11
Blackberry Jelly
Follow recipe for Currant Jelly, using blackberries in place of currants.
12
Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place of currants.
Raspberry Jelly is the most critical to make, and should not be attempted if
fruit is thoroughly ripe, or if it has been long picked.
13
Barberry Jelly
Barberry Jelly is firmer and of better color if made from fruit picked before
the frost comes, while some of the berries are still green. Make same as Currant
Jelly, allowing one cup water to one peck barberries.
14
Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a
preserving kettle. Heat to boiling-point, mash, and boil thirty minutes; then
proceed as for Currant Jelly. Wild grapes make the best jelly.
15
Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as Grape Jelly.
16
Venison Jelly
1 peck wild grapes Whole cloves 1/4 cup each
1 quart vinegar Stick cinnamon
6 pounds sugar
Put first four ingredients into a preserving kettle, heat slowly to the boiling-
point, and cook until grapes are soft. Strain through a double thickness of
cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar
heated, and boil five minutes. Turn into glasses.
17
Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin. Make same
as Currant Jelly, using three-fourths as much sugar as fruit juice.
18
JAMS
Raspberries and blackberries are the fruits most often employed for making jams,
and require equal weight of sugar and fruit. 19
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a
wooden potato masher, and so continue until the fruit is used. Heat slowly to
boiling-point, and add gradually an equal quantity of heated sugar. Cook slowly
forty-five minutes. Put in a stone jar or tumblers.
20
Blackberry Jam
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