Evening Republican, Volume 20, Number 278, Rensselaer, Jasper County, 20 November 1916 — JELLY OF FINEST QUALITY [ARTICLE]

JELLY OF FINEST QUALITY

How Delicacy Should Be Made If One Would Have It at Ito Best. The canning-club specialists of the States’ Relations service for the northern and western states recommend that the following points be observed to make certain that jelly will be of good quality. After the fruit has been boiled and the texture broken down it should be poured into a jelly bug and permitted to drain for a considerable time. Forcing the juice from the pulp will cause cloudy jelly. When the juice has been collected, place two teaspoonfuls of cold unsweetened fruit juice in two teaspoonfuls of grain alcohol and mix by shaking gently. Allow it to settle for one-half hour, preferably in a glass tumbler. If a jellylike substance collects In the bottom of the mixture it is evidence that pectin Is present and the juice is suitable for jelly making. When the test shows absence of pectin, the white portion of orange peel, apples or green citron melon may be added to the juice to supply the necessary pectin. Twelve ounces of sugar added to a pint of juice will make a jelly of the proper firmness and texture. Jelly Is ready to be poured into the glasses when two rows of drops form on the end of a paddle or on the edge of a spoon held sidewise.