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Preserving and Canning Fruit and Vegetables: Strain

For plum jelly use an underripe acid plum. Wash, stem and cook gently in 1 quart of water for each peck of fruit. Strain the juice and proceed as for currant jelly.

Apple and Crab-apple Jelly.i urge fruits such as apples, peaches and pears must be boiled in water to extract the pectin and flavoring matter they contain. As a rule 4 quarts of water added to 8 quarts of fruit will produce 3 quarts of strained juice, but juicy peaches and plums may require only 3 or 3 quarts of water. Boil down the juice if necessary to 3 quarts. Stem and wash the fruit. Wipe dry and clean carefully the blossom end, and cut in quarters. Add 4 quarts of water to 8 of fruit and cook gently until soft and clear. Strain the juice, boil down to 3 quarts if necessary and proceed as for currant jelly.

The quality of the jelly will depend upon the natural flavor of the fruit.

Hence choose preferably a fine flavored acid apple and make the jelly at any time of the year when the fruit chosen is at its prime. Apple jelly made in the spring may be improved by the addition of the juice of a lemon to every pint of apple juice.

To make cider apple jelly, use cider fresh from the press instead of water.