re for jellies is 221 degrees Fahrenheit. If you want a
very soft jelly, boil it 220 degrees. If you want to use it
immediately, then boil it to 222 degrees.
If you do not have a thermometer the next best test is to pour the
boiling sirup from the side of a clean, hot spoon, held horizontally.
If the sirup is done two drops will break simultaneously from the side
of the spoon.
Another test is to take a little jelly on a cold plate and draw a path
through it with the point of a spoon; if the path stays and the juice
does not run together, the jellying point has been reached.
When the jellying point has been reached, remove the kettle from the
fire, skim the jelly and pour immediately into hot, sterilized
glasses, which have been set on a cloth wrung out of hot water to
prevent breaking. Fill the glasses not quite full.
Never attempt to make more than six to eight glasses of jelly at one
time. If new at the game make only four, because there is danger of
the juice jellying in the kettle before it can be removed.
When the jellies are well set cover them with _hot_, not merely
melted, paraffin. The paraffin if hot will kill any germs that may
fall on the surface of the jelly. Then cover with the clean tin or
aluminum covers and store the jelly in a dry, cool place after proper
labeling.
STEPS IN JELLY MAKING
1. Select firm, slightly underripe fruit that is fairly acid and
contains a large amount of pectin.
2. Prepare fruit as usual by washing, stemming, and so forth.
3. Heat slowly in acid-proof kettle until fruit is tender. Mash
berries before beginning to cook them. A little water may be added if
necessary to keep from burning. Cut hard fruits into small pieces; add
half as much water as fruit.
4. Pour into dampened bag.
5. Drain through closely woven bag.
6. Make alcohol test for pectin to determine minimum amount of sugar
to use, also the character of the fruit. The amount of pectin, the
fundamental jelly-making property, varies in different fruits. To
make the pectin test add to one tablespoonful of cold cooked fruit
juice one tablespoonful of grain alcohol. Shake gently. Allow to stand
one-half hour. If three-fourths or more of the juice forms a lump add
three-fourths as much sugar as juice in making jelly. If the
precipitate--pectin--is not held together in a lump or is less than
three-fourths of the whole volume of juice, add less sugar in
proportion to juice. If less than one-half form
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