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Newspaper Page Text
SUMMER FRUITS ARE RIPE; NOW'S THE TIME
TO "PUT UP PRESERVES"
BY CAROLINE COE.
Home-made jelly is one of the most
palatable articles of food made by
From all points of view the home
made product is superior to the jel
lies bought in the store. It is usually
made under sanitary conditions and
better fruit is used, thus making the
use of preservation unnecessary.
Home-made jelly is very much less
Currant jelly can be made for 7
cents a glass. This is about half the
price paid for the commercial prod
uct. Six quarts of currants will make
six pints of juice. Six pints of sugar
(equals six pounds) cost $1.15; num
ber of glasses secured, seventeen.
Most jellies are made by combin
ing the clear juice of fruits with an
equal amount of sugar. Some fruits
require a little more sugar. Over
ripe fruit will not make jelly. Better
use fruit a little too green than too
ripe. The sweet fruits, also fruit over- i to boil fifteen minutes
ripe lack pectose tne suostance
that causes fruit juice to jell. For this
reason we combine strawberries,
raspberries and cherries with cur
rants. Cherries with green gooseber
ries, sour apples with peaches or
peaches with damson plums.
All fruit should be washed and well
drained, then looked over to remove
any spots or bad fruit. Currants need
not be stemmed, but they must be
carefully washed, as they are often
coated with a preparation for de
stroying the bugs on the bushes and
this is poisonous. Large fruit should
be washed and cut in small pieces.
Apples quartered, crabapples, quinces
and peaches cut in half, and put into
preserving kettle with just enough
water to cover them. Cover the kettle
and boil slowly until fruit is soft. Put
fruit and juice into double cheese
cloth bag, set in warm place and al
low to drain, if possible, over night
Do not press the bag if you desire
clear, bright, brilliant colored jelly.
Heat in oven the same number of
pints of sugar as you have juice.
When juice has been boiled fifteen
minutes stir sugar in slowly. Boil
five minutes. Skim carefully and put
Wash and cut in half. Do not peel
or core them. Put in preserving ket
tle with water not quite to top of
apple. Boil until very soft. Put all
into cheese cjoth bag drain. Add
an equal amount of sugar as juice
used. Boil twenty minutes from time
it begins to boil. Skim and put in
Wash currants, remove all leaves,
put in kettle with only enough water
to half cover the fruit. Cover and
cook slowly until fruit is reduced to
pulp. Strain carefully. Use for each
pint of fruit juice one pint of sugar.
Put juice in preserving kettle. Allow
Use berries a little under-ripe or
combine perfectly ripe berries with
one-third gooseberries. Put in pre
serving kettle and mash. Do not add
any water. Set preserving kettle in
dish pan of hot water and boil until
berries are cooked to pulp. Drain and
to each pint of juice use one pint of
hot sugar. Boil juice fifteen minutes.
Add hot sugar slowly. Stir and when
it begins to boil again boil five min
utes. Skim and put in glasses while
All the small fruits are made int6
jelly exactly the same way. If one
will use the "double boiler" system
no water is necessary. This does not
give quite as much juice, but the plan
is safer and the jelly firmer.
Raspberry and Currant Jelly.
To one quart of currants (not too
ripe) add two quarts of red raspber-
1 ries. Mash, put in kettle set in pan of
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