Evening Republican, Volume 22, Number 15, Rensselaer, Jasper County, 17 January 1919 — Green Tomato Jelly. [ARTICLE]

Green Tomato Jelly.

By adding lemon or orange, or both, a. jelly can be made from green tomatoes which is of. an attractive color and of pleasant though unusual flavor. The pectin substances and acids of lemon and orange, which confer jellymaking properties upon the tomato juice, are found in both juice and white peel, but especially in the latter. The bitter taste of the uncooked white peel will not interfere with the flavor of the uncooked product. 2 pounds green to-2 cupfuls • sugar matoes (about 14 ounces) > 2 pints water 2 cupfuls sirup 1% lemons (7 2 pounds) ounces) 2 oranges (15 ounces) < Cut tomatoes into small pieces, cook in one pint of water fbr half an hour. At the same time cook the orange rind cut up small or put through a meat chopper in a pint of water, slightly salted so as to keep the peel tender, in case it is to be used later in makIpg ' a relish. tliose two mlx- - tures and drain through a jelly bag in the usual way. _ Squeeze the bag gently, in order not..to waste the juice; you will find That in this case squeezing does not greatly affect even the - appearance of the jelly. There should be a quart of juice, more or less, according to the rate at which the water may have boiled down. Boil., the juice for ten minutes to reduce it in bulk and concentrate its solids. At the end of the boiling period measure the juice; for each cupful of juice add one-half cupful of sugar and one-half cupful of sirup. Boil until a good Jelly test is secured, that is, until it begins to jelly as the last drippings come from the spoon, or when a drop stands.on a cold plate. The amount of jelly secured will ba at least three glasses, or somewhat more than one pint. It may be almost Twice that under favorable circumstances. If the juice, when poured into glasses, sleows signs of jellying but does not set at once, place it away, lightly covered with cloth, for several days; you may secure a fine, firm jelly at the end of a week. It should then be covered'with hot paraffin as usual. The jellies made with a large proportion of corn sirup will be satisfactory if served within an hour or two after turning out of the glass, but they do not “hold up” perfectly if left to—stand for a day or two, even though quite firm in the beginning. If oranges are high in price a larger amount of lemon may be used. Two lemons ordinarily may be substituted for one orange, Put the flavor will be a decidedly different one.