Home › Preserving › Covering Jelly

Covering Jelly

When the jelly is cold, have ready pieces of paper (such as is used in wrapping butter, fish, etc.) cut to the size of the top of the jelly glass. Brush these on one side with brandy or alcohol and press, brandy side down, on the top of the jelly. The paper may be used without the brandy, even if the jelly is to be stored for months, and for immediate use the brandy is superfluous. Also have ready papers about an inch longer in diameter than the glasses; brush the underside of the papers, on the edge, with mucilage or white of egg, then turn the paper down, pressing it against the outside of the glass, to which it will adhere, completely protecting the contents from the outer air. Jelly and marmalade protected with paper keep in much better condition than when any other means are employed. Store in a cool, dry place.