Jellies

Yield: 6 Servings Tex

Ingredients:

1 teaspoon

Instructions:

sugar and 1/2 teaspoon Epsom salts. Stir until salts dissolve. Allow to stand about 20 minutes. If juice contains sufficient pectin to make jelly the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin use an equal volume of apple juice which is rich in pectin and a satisfactory jelly will be obtained. Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. Too small a proportion of sugar will result in a tough dark jelly with an inferior flavor. Currants unripe grapes and green gooseberries are about the only fruits which require an equal measure of sugar. Two-thirds as much sugar as fruit juice is the usual rule. Cooking the Jelly: Work with a small quantity of juice not more than two quarts at a time. Measure juice heat rapidly to boiling. Add sugar stir until it is dissolved. Boil rapidly until a jelly test is obtained. The sugar may be heated before adding to boiling juice if desired. The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from spoon. If it sheets and two drops hang together from the side of the spoon the jelly is done and must be removed from the fire immediately. Skim. Sealing and Storing: Pour the jelly immediately into freshly sterilized glasses. Cover at once with a thin layer of melted paraffin. Roll the glasses to insure the entire surface being well covered. Cool. Cover with a second layer of melted paraffin. Label. Store in a cool place.