 |
|
|
|
Jellies
Apple, Apple Jelly
Wash the apples and cut them into pieces without peeling them or removing the cores and seeds. Put into kettle, add just enough cold water to cover them, and cook until soft and tender. Transfer to a jelly bag and let drain. Do not squeeze if clear jelly is desired. Measure and return to kettle. For every pint of juice, add a pint of sugar and boil together for 20-30 minutes, testing all the time. When it will jell on a cool plate, it is done. Pour the jelly into glasses and cover it with melted paraffin. Flavor with vanilla or other extracts, if you want to, just before it is poured into glasses.
Apples, Apple Jelly Without Sugar
Select juicy, white fleshed, sub-acid fruit, perfectly sound and mature, but not mellow. The snow apple is one of the best varieties for this purpose. Wash well, slice, and core without removing the skins. Put the apples into a kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked. Drain off the juice, and if a very clear jelly is desired, filter it through a piece of cheese cloth previously wrung out of hot water. Boil the juice, rapidly at first, but more gently as it becomes thickened, until it has reached the desired consistency. The time required will vary with the quantity of juice, the shallowness of the dish in which it is boiled, and the heat employed. One hour, at least, will be required for one or two quarts of juice. When the juice has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently, remove at once from the fire. A much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for ½ pint of jelly. Such jelly, however, has a most delicious flavor, and is excellent served with grains. Diluted with water, it forms a most pleasing beverage. --1910
Apple, Apple Mint Jelly
- ½ peck (4 quarts) snow apples
- ½ cup fresh mint leaves
- 2 tbsp. lemon juice
- sugar
- green vegetable coloring
Wipe apples, remove the blossom ends, and cut into quarters. Put in a preserving kettle, add cold water to barely cover. Cover the kettle, and cook slowly until the apple are soft. Mash, drain in jelly bag, and measure. Boil for five minutes, adding an equal
|
Filling & Covering the Glasses: Wash glasses thoroughly, place in cold water, let come to a boiling point and boil ten minutes. Let stand and keep hot. When ready to use, drain without handling the inside. Set them on a board. To prevent cracking glasses, place silver spoon in glass. Pour in jelly at once, filling to ½-inch from the top. Pour over the surface a tablespoon of melted paraffine. Tip glass from side to side. When cool, scrape off bits of jelly around inside of glass at top and fill with melted paraffine. Protect the paraffine with a cover of metal or paper. Label glasses.
--The Settlement Cook Book, 1930
|
|
measure of sugar, bring it to the boiling point, and let it boil another two minutes. Add mint leaves. Let it boil until it jells on a cold plate, then add lemon juice and a little green vegetable coloring. Strain into glasses and cool. Cover with melted paraffin.
Apple, Crabapple Jelly
- 8 quarts crabapples
- 4 quarts water
- sugar
Select under-ripe Siberian crabapples, which are a yellow pink cheeked apple. Wash, cut into halves, but do not pare or core the apples. Boil until soft. Mash, pour into jelly bag, and let drip into a large pitcher or jar. Do not squeeze. Take equal parts of juice and sugar. There should be about 3 quarts of juice. Add, if desired, a few rose geranium leaves. Put the juice on to boil, and let it boil for five minutes. Add the sugar, boil a few minutes longer, or until a drop jells on a cold plate. Skim, and turn into hot glasses. When cool, cover with paraffin, and keep in a cool, dry place. Note: Crabapple Sauce can be made by straining the drained apples, adding sugar and cinnamon, or lemon juice, to taste, and heating it up only long enough to dissolve the sugar.
Apple, Crabapple Jelly
- 2½ lbs. (2 quarts) crabapples
- juice of 1-2 lemons
- sugar
- cold water
Wash and quarter apples, removing stems and any bruises or bad spots, but leaving the cores. Place into a large saucepan or pot with just enough cold water to cover. Cover the pan, and cook over medium heat until the apples
|
Jelly Bag - A bag made from finely woven material that is suspended over a bowl and used to strain fruit that has been cooked in water before it is boiled with sugar and made into jelly. Cooked fruit is usually strained for up to 12 hours to allow every drop of juice to be obtained, the fruit should not be pressed or squeezed during the straining process or the juice will turn cloudy.
|
|
are very soft, which should be about 45 minutes. Stir and mash the apples periodically while they are cooking. Ladle the fruit and juice into a dampened jelly bag (or a sieve lined with 2 layers of dampened cheesecloth), hung over a large bowl. Let the juice drip, without pressing, until it stops. This should be about 3-4 hours, or even overnight. If you feel that you must press the bag, do so very gently so as not to end up with cloudy jelly. Measure the apple juice and pour into a large pan. For each cup of juice, add ¾ cup sugar. Stir until the sugar has dissolved, then add lemon juice to taste. Set the pan, uncovered, over high heat. Bring it to a boil, and boil rapidly until it registers 220 F on a candy thermometer. If you don't have a thermometer, you can test it with a cold, dry, metal spoon. The jelly will be done when it leaves the spoon in a sheet instead of in droplets. Do not use the same spoon for subsequent tests until it has been cleaned and made cold again.
Apple, Crabapple & Cranberry Jelly
- ½ peck (4 quarts) crabapples
- ¼ peck (2 quarts) cranberries
- sugar
- water, to barely cover
Select under-ripe fruit. Wash and pick over, but do not pare or seed. Boil until soft. Mash, and pour into jelly bag to drip. Do not squeeze. Take an equal measure of sugar and juice, let it boil for five minutes, add sugar, and boil until a drop jells on a cold plate. Skim, and turn into hot glasses. Cover, and keep in a cool, dry place. Reserve the pulp, strain through a sieve, add sugar to taste, and use as sauce.
Apple, Crabapple & Plum Jelly
- ¾ peck (6 quarts) crabapples
- ¼ peck (2 quarts) plums
- sugar
- water, to barely cover
Select under-ripe fruit. Wash and pick over, but do not pare or seed. Boil until soft. Mash, and pour into jelly bag to drip. Do not squeeze. Take an equal measure of sugar and juice, let it boil for five minutes, add sugar, and boil until a drop jells on a cold plate. Skim, and turn into hot glasses. Cover, and keep in a cool, dry place. Reserve the pulp, strain through a sieve, add sugar to taste, and use as sauce.
Apple, Thorn Apple Jelly
Wash thorn apples, cut in halves, cover with water, and boil until soft. Strain through a jelly bag. Place juice in kettle, heat gradually, and skim. For each cup of thorn apple juice, allow a cup of sugar. Add the sugar warmed, and boil until a drop hardens on a cold plate. Pour into hot sterilized glasses, cool, and cover with melted paraffin.
Corncob, Corncob Jelly
- 12 bright red corncobs
- 1 (1¾-oz.) package pectin
- 3 cups sugar
- 1½ quarts water
Corncobs should be field corn, scraped free of kernels. Break the cobs in half into a kettle. Add 1½ quarts water, and boil for a half hour. Strain liquid to measure 3 cups, and pour into a medium-sized saucepan. Add pectin and bring it to a rolling boil. Add sugar, the boil for 2-3 more minutes, or until a jelly stage is reached. You can test for this by dipping a cold metal spoon into the syrup, and watching to see that the syrup coats the spoon well. Pour into sterilized jars and seal.
Cranberry Jelly
- 4 cups cranberries
- 2 cups sugar
- 2 cups water
Pick over and wash the cranberries. Boil them (covered) in the water until they are soft and burst from the skins. Press through a strainer, add the sugar, and stir until the sugar is dissolved. Stop stirring, and boil for 8-10 minutes, or until a drop jells on a cold plate. Skim. Pour it into molds or glasses which have been wet with cold water, and set away to cool.
Currant, Currant Jelly
Pick over currants, but do not remove stems. Wash and drain. Mash a few at a time with a wooden potato masher in the bottom of a preserving kettle. Cook slowly until currants look nearly white. Strain through coarse strainer, then place into bag to drip. Measure equal parts of juice and sugar. Place juice in kettle, bring to boiling, then let it boil for five minutes, add sugar, and boil another three minutes. Skim and pour into hot sterilized glasses. Cool, and cover with paraffin.
|
|
|
|
|
|
|
|
|
|
|
|
|
Currant, Currant Jelly
- 4 quarts currants
- 1 quart water
- sugar
Select currants that are not overripe. Pick over, but do not remove stems. Wash, and place into kettle. Add water, and let boil until currants are nearly white. Strain through coarse strainer, then let drip through jelly bag. Measure equal parts juice and sugar. Bring juice to the boiling point, let boil five minutes, add sugar, and boil another three minutes, or until it jells. Skim, and pour into sterilized glasses. When cold, cover with melted paraffin.
Currant, Current Jelly by Cold Process
To make currant jelly without cooking, follow the first rule for jelly as far as dissolving the sugar in the strained juice. Fill warm, sterilized jars with this. Place the glasses on a board and put the board by a sunny window. Cover with sheets of glass and keep by the window until the jelly is set. The jelly will be more transparent if the juice is strained through the flannel bag. Jelly made by the cold process is more delicate than that made by boiling, but it does not keep quite so well. Put in glasses, and seal. In 24 hours you will have a perfectly transparent jelly. No heat is required.
Or, wash and mash currants well, let stand a little while, and strain. Place juice in stone jar and place in the coolest part of the cellar for 24 hours. Remove scum from top, strain, and add 1 pint sugar to each pint of juice, stirring until the sugar is dissolved. Then put in glasses, and seal, as above.
Elderberry, Elderberry Jelly
Take equal parts of elderberries and apples. Cover with water and boil. Mash, strain. To 1 cup juice, add 1 cup sugar. Boil juice, skim, add sugar, and boil until it jells. Pour into hot jelly glasses. Cool, and cover with paraffin.
Grape, Grape Jelly
- 3½ lbs. ripe concord grapes
- 1 cup water
- 1 package pectin
- 7 cups sugar
Pick over, wash, and stem grapes. Place in a large, heavy saucepan, and crush with potato masher. Add water and bring to a boil. Reduce heat, and simmer for ten minutes. Put grapes in damp jelly bag, hang it, and squeeze out juice (the clearest jelly comes from juice that drips through the bag without squeezing). Let juice stand overnight in a cool place in a covered container. Strain through a double thickness of damp cheesecloth in order to remove tartrate crystals in jelly. Measure 5 cups grape juice into a large, heavy saucepan and stir in pectin. Place over high heat and bring to a full, rolling boil, stirring constantly. Stir in sugar, bring to a full, rolling boil, and boil hard for one minute, stirring constantly. Remove from heat, and skim off foam quickly. Pour into hot sterilized jelly glasses, and seal at once with hot paraffin.
Grape, Venison Jelly
- 1 peck (2 quarts) wild grapes
- ¼ cup whole cloves
- ¼ cup stick cinnamon
- 6 lbs. sugar
- 1 quart vinegar
Place everything but the sugar into a preserving kettle. Heat to boiling, and cook until grapes are soft. Strain through a jelly bag, and boil the juice twenty minutes. Add sugar and boil five minutes, or until it jells. Turn into glasses, and cover with melted paraffin when cool. Note: May use 12 lbs. concord grapes instead of the wild grapes.
Peach, Peach Jelly
- 1 pint peach juice
- 1 pint apple juice*
- juice of ½ lemon
- 3 cups sugar
Peach peelings of peaches used in canning may be used. Cover with water and boil well. Measure, add apple juice and lemon juice. Bring to a boil, add sugar, boiling rapidly until it jells when tested. Skim and pour into hot jelly glasses. When cool, cover with melted paraffin and keep in a cool, dry place. *Apple Juice: take tart, under-ripe apples, cove with water, let boil until apples are very soft. Drain through jelly bag.
Mixed, Black Raspberry & Currant Jelly
- 1 quarts black raspberries
- 1 quart currants
- 2 cups water
- sugar
Cook raspberries and currants with water for twenty minutes. Strain, and measure. Add an equal measure of sugar. Cook until it jells, then fill the jelly glasses. Seal with melted paraffin.
Mixed, Cherries in Current Jelly
|
Unless they are very tart and underripe, cherries will not make stiff jelly. Combine them with other fruits, such as currants or unripe gooseberries.
|
|
- 2 quarts cherries, stemmed and pitted
- 2 quarts currant juice
- 8 lbs. sugar
Wash, and mash. Cook, slowly, as many currants, with stems, as will make 2 quarts of strained juice. Let the juice come to a boil, add sugar, and skim. Add cherries, and cook slowly and steadily for 10-15 minutes. Pour in jelly glasses, cover, and keep in a dry, cool place.
Mixed, Currant & Raspberry Jelly
- 4 quarts currants
- 4 pints raspberries
- sugar
Select cherry currants that are not overripe, nor gathered after a rain. Pick over the fruit, but do not take the stems from the currants. Mash the currants and raspberries in a preserving kettle, using a wooden potato masher. Cook slowly until the currants are nearly white. Strain. Take equal parts sugar and juice, and boil five minutes. Add heated sugar and boil another three minutes, or until a drop jells on a cold plate. Skim, and pour into three glasses. Cover, and keep cool and dry.
Mixed, Paradise Jelly
- 10 medium quinces
- 20 medium sweet apples
- 1 quart cranberries
Peel the quinces and slice, but do not core. Slice the apples, but do not peel or core. Place in a preserving kettle with cranberries. Cover with water. Boil until very soft. Drain in jelly bag. Measure juice, and boil about 12 minutes, and skim. To each cup of fruit juice, add a cup of sugar. Boil until a few drops harden on a cold plate. Pour into hot sterilized glasses. Cool, and cover with paraffin.
Mixed, Raspberry & Apple Jelly
- ¼ peck (2 quarts) apples
- 5 pints red raspberries
- 1 cup sugar to 1 cup juice
Peel and quarter apples, cover them with cold water, and cook until they are very soft. Pick over the berries, wash, and place them in a kettle; mash until the juices flow. Heat slowly to the boiling point, then cook until well done. Place apples and berries together in a bag and drain. To each cup of juice, allow one cup of sugar. Boil until a drop jells on a cold plate. Skim and turn into hot glasses. When cool, cover with paraffin. Note: Currants may be added for variety
Raspberry, Black Raspberry Jelly
Wash the berries, measure and, to every quart of berries, add
|
Wild raspberries, blackberries, barberries, grapes, and beach plums all make good jellies. The frequent failure in making these comes from fruit not being fresh, or from being overripe.
|
|
1 cup of water. Place in a preserving kettle, and heat slowly but thoroughly. Pour into a jelly bag and drain. Boil the juice rapidly for five minutes, measure it, put it into a clean preserving kettle, and add an equal amount of sugar. Continue the rapid boiling until the liquid forms a jelly when cool. Pour into jelly glasses and cover it with melted paraffin. Note: To make blackberry jelly, substitute them for the black raspberries in this recipe.
Strawberry, Strawberry Jelly with Pectin
- 1 cup strawberry juice
- 1¼ cup sugar
- 5 tbsp. homemade apple pectin
Place 1 quart of strawberries in preserving kettle, add a few tablespoons of water, and bring slowly to the boiling point. Boil rapidly for a few minutes, until berries are soft. Strain through coarse strainer, then let drip through 4 thicknesses of cheesecloth. Mix juice with sugar and pectin, and boil rapidly until it jells. Pour into hot sterilized glasses and cover with paraffin. If berries are quite ripe and mild in flavor, add 1 teaspoon lemon juice to the 1 cup of strawberry juice. Note: The juice of any berry can be used.
Quince, Quince Jelly
Rub the quinces with a coarse towel. Cut out the blossom end. Wash the fruit, and pare it, and cut it into quarters. Cut out the cores, putting them in a dish by themselves. Have a large bowl half full of water. Drop the perfect pieces of fruit into this bowl. Put the parings and imperfect parts, cut very fine, into the preserving kettle. Add a quart of water to every 2 quarts of fruit and parings. Put on the fire, and cook gently for two hours. Strain, and finish the same as with apple jelly. The perfect fruit may be preserved or canned. To make quince jelly of a second quality, when the parings and fruit are put on to cook, put the cores into another kettle and cover them generously with water, and cook for two hours. After all of the juice has been drained from the parings and fruit, put what remains into the preserving kettle with the cores. Mix well, and turn into the straining cloth. Press all the juice possible from this mixture. Put the juice into the preserving kettle with a pint of sugar to a pint of juice. Boil for ten minutes.
|
|
|
Visit our Sister Site: Pasties, Plain & Simple
|
|
