This is due to the fact that green grapes contain more pectin and,
upon being cooked, produce fewer of the cream-of-tartar crystals usually
found in grape jelly than do ripe ones. The procedure for grape jelly is
the same as that for currant jelly. If ripe grapes are used, 3/4 cupful
of sugar will be needed to each cupful of juice; but if only partly ripe
grapes are used, 1 cupful of sugar will be required for every cupful
of juice.
42. QUINCE JELLY.--Because of its attractive color and delicate flavor,
quince jelly is much favored. The quinces may be used alone, but if a
still more delicate flavor is desired, apples may be added to the
quinces, or the parings and cores of the quinces may be used with apples
or crab apples. To make quince jelly, proceed in the same way as for
apple jelly, using 3/4 cupful of sugar to 1 cupful of juice.
43. RASPBERRY JELLY.--Either black or red raspberries may be used for
jelly making. To give jelly made from these fruits a better consistency,
a small quantity of green grape, crab-apple, or currant juice should be
added. The procedure in this case is the same as for currant jelly.
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