Evening Republican, Volume 20, Number 224, Rensselaer, Jasper County, 18 September 1916 — IN JELLY SEASON [ARTICLE]

IN JELLY SEASON

METHODS OF PUTTING UP VARIOUS KINDS OF FRUIT. Tartaric or Citrlo Acid Added to the Juice Will Be Found to Effect an Improvement—Must Not Ba Used Always. It is Just about as easy to make jelly from apples, quinces, peaches, or pears as from any other kind of fruit, if you know how, according to Miss Addle D. Root of the Missouri College of Agriculture. All that Is necessary Is to add enough tartaric or citric acid to the juice to make it taste about as sour as a good sour apple. This usually means about a level teaspoonful to a quart of juice. It destroys the delicate flavor of peach and pear juice somewhat but improves the flavor of sweet apple and quince juice. ’ Blackberries, blueberries, raspberries,. partially ripe grapes, crab apples, sour apples, and plums usually make good jelly because they have enough acid already and also contain a substance called pectin which must be present and must be brought out with the juice by heating if jells is to be made. That is why jelly-makers do not simply press out the juice from cold fruit All apples and similar fruits have enough pectin for Jellymaking purposes. In making apple Jelly cover the fruit with water before cooking and boil 20 or 30 minutes. After boiling has continued 10 or 15 minutes, add three-quarters of a cupful of sugar for every cupful of juice. The sugar that will be required should have been measured into a pan and warmed in the oven for a while before it is added. It should be carefully stirred In to prevent burning. As soon ad the glasses are filled with the hot Jelly they should be set in a cool place while jellying takes place. They should be sealed from the air, but if the jelly has been slightly overcooked it may be covered with panes of glass and allowed to harden in the sun. When it is well set pour hot paraffin over the top and put clean tin covers on the glasses. Store them away in a dry, cool place where the Jelly cannot mold-