How
to Make Jelly
Recipes and Butters
You are here:
Old
Recipe Book >> Canning Recipes >>
Jelly
JELLIES
are made of cooked fruit juice and sugar, in nearly all cases the proportions
being equal. Where failures occur, they may usually be traced to the use of too
ripe fruit.
1 To Prepare Glasses for Jelly. Wash glasses and put in a kettle of cold water; place on range, and heat water gradually to boiling-point. Remove glasses, and drain. Place glasses while filling on a cloth wrung out of hot water.
2 To Cover Jelly Glasses. Some prefer to cover jelly with melted paraffin, then to adjust covers.
Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle, and add cold water to come nearly to top of apples. Cover, and cook slowly until apples are soft; mash, and drain through a coarse sieve. Avoid squeezing apples, which makes jelly cloudy.
Then allow juice to drip through a double thickness of cheese-cloth or a jelly bag. Boil twenty minutes, and add an equal quantity of heated sugar; boil five minutes, skim, and turn in glasses.
Put in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place. Porter apples make a delicious flavored jelly. If apples are pared, a much lighter jelly may be made. For crabapple jelly, leave apples whole instead of cutting in quarters.
Currant Jelly
Currants are in the best condition for making jelly between June twenty-eighth and July third, and should not be picked directly after a rain. Cherry currants make the best jelly. Equal proportions of red and white currants are considered desirable, and make a lighter colored jelly.
Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of a preserving kettle, using a wooden potato masher; so continue until berries are used. Cook slowly until currants look white. Strain through a coarse strainer, then allow juice to drop through a double thickness of cheese-cloth or a jelly bag.
Measure, bring to boiling-point, and boil five minutes; add an equal measure of heated sugar, boil three minutes, skim, and pour into glasses. Place in a sunny window, and let stand twenty-four hours. Cover, and keep in a cool, dry place.
Currant
and Raspberry Jelly Follow recipe for Currant Jelly, using equal parts of
currants and raspberries.
Blackberry Jelly Follow recipe for Currant
Jelly, using blackberries in place of currants.
Raspberry Jelly
Follow recipe for Currant Jelly, using raspberries in place of currants. Raspberry
Jelly is the most critical to make, and should not be attempted if fruit is thoroughly
ripe, or if it has been long picked.
Barberry Jelly Barberry Jelly
is firmer and of better color if made from fruit picked before the frost comes,
while some of the berries are still green. Make same as Currant Jelly, allowing
one cup water to one peck barberries.
Grape Jelly
Grapes should
be picked over, washed, and stems removed before putting into a preserving kettle.
Heat to boiling-point, mash, and boil thirty minutes; then proceed as for Currant
Jelly. Wild grapes make the best jelly.
Green Grape Jelly Grapes
should be picked when just beginning to turn. Make same as Grape Jelly.
Grandmas Apple Jelly Recipe
To 4 cups apple juice add 3 cups of sugar. Stir till the sugar is dissolved. Place in a wide jelly pan and boil rapidly, stirring occasionally, until syrup reaches a rolling boil. To test when jelly is done, dip a large spoon and tilt to one side. When 2 drops run together and sheet off the spoon, jelly is done. Stop cooking, skim. pour into sterlized glasses or jars and seal.
Spicy Pumpkin Butter
1/4 cup dark brown sugar, packed
2 tablespoon sugar
1/4
cup water
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2
tsp cinnamon
1 1/2 cup pumpkin (canned puree or make your own)
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yield: 2 cups Use as you would apple butter. You can also add it to whipped cream to garnish a Pumpkin Pie.
___________________________________________
More Cool Stuff
Ron
Paul on a Peace Pole - Here's a picture of Ron Paul on a peace pole, very
fitting I think.
Prepare for a Recession?
- A list of some things to do to try to prepare
for this... somehow.
Home Remedies
for Colds - Have a cold? Here's a cool site of old fashion remedies.
Drink
More Water - Will drinking more water help you lose weight? Find out the facts.
Baby
Shower Food Ideas - Here's some food ideas for the perfect baby shower party.
Wedding
Reception Ideas - How to setup a buffet table. Create a party buffet with
the ideas on this wedding website. There are wedding recipes too.
Stop
and Shop Peapod- Order online with Stop and Shop Peapod. They will deliver
groceries right to your door. Get the Promo Code!
Safeway
Now Delivering in: Arizona, California, Maryland, Oregon, Virginia, Washington
and Washington, D.C. - SAVE $4.95 on Your First Delivery. Enter promo code DFIRST
at checkout. $50 Minimum order required
East
Coast Beaches - Do you spent your summer as a slave to the stove? Get refreshed
at an East Coast beach.