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Fruit And Jelly Press

4. Weigh the fruit, if currants without removing the stems, and allow half a pound of loaf or pure granulated sugar to each pound of fruit

5. If the fruit requires rinsing do so quickly and let the fruit dry again.

6. Use only a porcelain-lined kettle for preserving.

There is really no objection to a brass kettle but it must be thoroughly cleaned both before and after using.

7. In making jelly, pound a portion of the fruit, to get some juice for the bottom of the kettle, to prevent burning. Then add the remainder and boil freely for twenty minutes or more, stirring often enough to prevent burning. 8. Let your straining-bag be three-cornered and of strong material and long, so it may be properly twisted to get pressure. Strain the juice into a porcelain-lined pan. 9. Return the liquid to the kettle, and when it has boiled up add the sugar, previously weighed.

10. When the sugar has thoroughly dissolved, the jelly will be done, and should be put into the jelly-glasses or forms. If you have properly observed the directions, it will coagulate upon the side of the dipper as it is taken out. So there can be no doubt of the result.

11. The general rules for making jellies may be stated as follows: In making jellies of apricots, quinces, peaches, apples or plums, peel, remove the stones or cores, cut in pieces, cover with water, and boil gently until well cooked; then strain the juice gently through a jelly bag, and add a half pint of sugar to a pint of juice. For berries, a pound of sugar to a pint of juice; boil until it ropes from the spoon, or from fifteen to twenty minutes. In making raspberry jelly use one-third currants and two-thirds raspberries.

12. To keep jellies from molding: Pulverize loaf sugar as fine as flour if possible, and cover the surface of the jelly with this to the depth of one-fourth of an inch. This will prevent mold, even if the jellies are kept for years.

By the rules we have given, jelly may be made of any of the fruits, but some fruits require strong pressure. In fact, the jelly bag may always be profitably twisted by means of a stick in the hands of two persons, the stick having been entangled in the end of the jelly bag.