Successful Method of Home Jelly Making and Fruit Claiming, using Accurate Temperature and Density Tests
The rests for a good jelly require that it should he clear and sparkling, of good color, and firm enough to retain the shape of the mold. It must be tender enough to quiver without breaking and when cut the angles of cleavage should remain distinct. The flavor of the fruit juice should be clearly distinguishable in the jelly. To obtain this desirable product the housekeeper must consider the following factors:
Selection of Fruit
Fruit juices, to form a good jelly, must have the proper amounts of pectin, acid and sugar. Pectin is the substance which gelatinizes the mass, giving the texture of jelly. It is at its best when the fruit is just ripe, or a little under ripe. Fruits rich in pectin and lacking in acid, or vice versa, may be combined with another fruit supplying the lacking ingredient, and a good jelly result, but the flavor is distinctly modified.
The white of orange peel is particularly rich in pectin. This may be scraped and saved for use in fruit juices lacking pectin. If put in a small cheesecloth bag it may be boiled in the juice and easily removed, or it may be removed by straining when boiled free in the juice.
Extracting the Juice
After washing and preparing the fruit, add one cup of water to each pound of the juicy fruits, such as berries, currants, or grapes, and three cups of water to each pound of the hard fruits, such as apples and quinces. Put over the flame; mash the fruit with a vegetable masher and cook till tender. Pour through a cheese cloth bag, allowing the juice to drip without pressure. This first extraction of the juice makes a clear, transparent jelly. The second extraction may be made by squeezing through the bag until the remaining pulp is dry. This will make a jelly not so clear but with equally good flavor. The juice may be strained again through a clean bag (flannel preferred) if a clear juice is desired. All jelly bags should be washed and scalded each time before using. Small quantities of juice--enough to make about eight glasses cooked at one time give the best results in color, flavor and jelly texture.
Pectin Test with Alcohol
When the juice has been extracted and cooled to room temperature, the pectin test should be made, to determine the proportion of sugar to be added to the juice. To one teaspoon of cooled fruit juice add one teaspoon of 95% grain alcohol. Stir or shake gently until thoroughly mixed. The alcohol tends to bring the pectin together in a jelly-like mass. If a large quantity of pectin is present it will form in one mass, or clot, when poured from the glass. When this is true add one cup of sugar to one cup of juice. If the pectin is less clotted, less sugar will be required. Three-quarters cup of sugar to one cup of juice will be sufficient. If the pectin is thin and much separated, one-half cup sugar to one cup of juice is the best proportion.
When to Add the Sugar
After determining the proportion of sugar and juice to be used, put the juice on to cook. The sugar may be added when the juice first boils and boiled rapidly till done, or it may be heated in the oven and added after the juice has boiled down for ten or fifteen minutes. By adding the warm sugar the temperature is only slightly lowered and the jelly comes much faster in the more condensed juice. By using the first method there is less danger of crystallization in the jelly; by the second method a more delicate flavored, brighter product results.
The Use of a Thermometer in Jelly Making
The use of the thermometer prevents failure in too soft a jelly, due to under cooking, or too tough a jelly, due to over cooking. It is an accurate gauge of the jelly stage for all fruit juices and consequently saves the cook much time and energy spent "kettle watching," as well as time, energy and money wasted in making an imperfect product. Because of the varying density, acidity ami pectin content of the same fruit juice in different seasons, it is impossible to give the absolute temperature for jelly of any given juice. But the temperature can be given within a latitude of two degrees--as currant jelly may be obtained between 218 and 220 degrees F. Beginning at 218 degrees the cook will have to combine the physical test (see below) with the temperature given, to make sure of the right stage for her particular juice.
Physical Test
Dip a wooden spoon into the boiling mass. Kemove and cool the contents by moving back and forth for a few seconds; then pour onto a cold saucer. As the juice leaves the spoon it should flake or sheet off, or two drops should merge as one in dropping, When it strikes the cold saucer the jellying tendency can be readily seen.
Cooling, Sealing and Storing
After skimming the jelly, pour at once into hot sterilized glasses. Allow it to cool, avoiding all dust. Cover with paraffin to the depth of one-quarter inch. Cover the top with paper or a tin top, to keep out all dust. Label and store in a cool, dark place.