RECIPES FOR HOME ECONOMICS CLASSES. 17

JELLY-MAKING.

When sugar is used in large quantities in cooking, it helps to preserve the
food, because it produces a condition unfavourable to the growth of micro-
organisms.

Jellies, jams, marmalades, and conserves are made by cooking fruit-juice or
entire fruit with an abundance of sugar.

The ideal jelly is well coloured, well flavoured, transparent, tender, holds
its shape when turned from the glass, but is not tough.

Fruit-juice, in order to make good jelly, must contain both pectin and acid.
Pectin is a substance soluble in hot water, which, when cooked in the presence
of sugar and acid and cooled, gives the right consistency to jelly. Fruit for
jelly-making should be just ripe or slightly underripe. Fruits which are rich
in pectin are currant, grape, sour apple, crab-apple, plum (red and black),
raspberries (unripe), blackberries, cranberries, gooseberries, and quince.

THE PECTIN TEST.

To determine whether a fruit-juice can be used alone for making jelly or
whether more pectin will have to be added, use one of the following tests :—

Alcohol Test.

Add 1 tbsp. of alcohol to 1 tbsp. of cooked fruit-juice. If the mixture
thickens like gelatine, it contains much pectin. If there is only a little pectin,
it will collect in small particles.

Epsom Salts Test.

This requires a longer time than alcohol.

To 1 tsp. cooked fruit-juice add 1% tsp. of Epsom salts and 1 tsp. of sugar.
Stir the mixture until salts are dissolved and let stand 20 min. If the mix-
ture becomes thick and jelly-like, the juice contains sufficient pectin for making
jelly.

GENERAL RULES FOR JELLY-MAKING.

1. Select sound fruit that is not overripe. Pick over; wash until thoroughly
clean and free from sand and dirt. Cut up large fruits.

2. Put in the preserving-kettle and, if the fruit is very juicy, add just enough
water to prevent burning—about 1 ¢c. to every 4 qt. of fruit. If the fruit is
not juicy, add water to nearly cover the fruit.

38. Cover; cook slowly, stirring occasionally. When fruit is soft, crush
with potato-masher.

4. Dip jelly-bag into boiling water and wring out quite dry. Suspend on
a pole over a container, pour in the hot fruit, and let drain until all. the juice
is extracted (from 12-20 hr.). Do not squeeze the jelly-bag, for squeezing
will force out the pulp and make the jelly cloudy.

5. When well drained return the pulp to the preserving-kettle, cover with
water, and stir until well mixed. Bring slowly to a boil and drain as before.
Test for pectin, using alcohol test. A third extraction may sometimes be made.

6. Use % c. sugar to 1 ¢c. fruit-juice.

7. Heat sugar in granite pan in oven before adding as cold sugar delays
boiling. Leave oven door open and stir occasionally to prevent burning.