Jellies
Editorial note: see detailed instructions for jelly making.
Blackberry Jelly
Pick over, wash and weigh the fruit. To every pound of berries add one cup of water. Put to cook and as it heats mush with a potato masher. Cook until tender and until all the juice is apparently extracted. Strain as directed and apply the alcohol test for pectin, to determine the amount of sugar needed. Reduce the jelly by boiling for fifteen or twenty minutes and add the sugar. Stir until well dissolved and cook to from 221 to 222 degrees F., applying the physical test to determine the exact temperature for juice used. Skim and pour into sterilized glasses placed on a wooden board or damp cloth. Cool, seal with paraffin, cover and store.
Crab Apple Jelly
Pick over, wash and cut into quarters. To one pound of "crabs" add three cups water and cook until tender. Mash well with vegetable masher Strain the juice and when cool test for pectin, to determine the proportion of sugar to be used. Measure the sugar and juice. Boil the iuice for twenty minutes. Heat the sugar and add to the reduced juice. Stir well and add the juice of one lemon for every four pounds of "crabs." Cook rapidly to from 222 to 224 degrees F., applying the physical test to determine the exact temperature for the juice used. Skim and pour into sterilized glasses. When cool, seal, label and store.
Currant Jelly
Wash, stem and weigh the fruit und to every pound add one cup of water. Put to cook antl as it heats mash with a vegetable masher. Cook the fruit till all juice seems to be extracted, then strain as directed. Test the cooled juice with alcohol to determine the amount of sugar needed. Measure the cups of juice and sugar needed. Reduce the juice by boiling for fifteen or twenty minutes and add the heated sugar. Stir till well dissolved and then cook rapidly to 218 degrees F. Test quickly with wooden spoon, as directed under the physical test, to determine if the jelly point has been reached for this juice. If not, continue to boil, testing constantly, as the stage lies between 218 degrees and 220 degrees F. Pour into sterilized glasses placed on a wood board. When cool seal with paraffin, cover the top, label and store.
Grape Jelly
Use grapes that are partially ripe. Pick tin-stems, wash and weigh. To every pound of fruit allow one cup water. Put in a pan and cook till tender, crushing the fruit us it heats. Strain the juice and test the cool juice with alcohol, to determine the proportion of sugar needed. Measure the juice and sugar. Let the juiee boil for fifteen or twenty minutes, then add the heated sugar and stir well. Cook from 220 degrees to 222 degrees F., applying the physical test to determine the exact point. Skim well, and pour into sterilized glasses. When cool, seal, label and store.
Quince and Apple Jelly
Use equal weights of quince and tart apple. Wash, quarter and remove the blossom and stem-end from each. Add three cups of water to each pound of prepared fruit. Put to eook and mash frequently until cooked to pulp. Strain through a jelly bag. Test the cool juice for pectin. Measure the juice and the sugar. Boil down the juice for fifteen or twenty minutes and then add the heated sugar. Cook rapidly to from 219 degrees to 221 degrees F., applying the physical test to determine the exact jelly temperature for the juice used. Skim and pour into hot sterile glasses placed on a board. Let it cool, then cover with melted paraffin. Store in a dark, cool place.