44. STRAWBERRY JELLY.--Unripe strawberries contain a small amount of
pectin, but thoroughly ripe ones are almost lacking in this respect. For
this reason, strawberries cannot be used alone for making jelly. They
make a delicious jelly, however, if currants are combined with them. For
each 5 or 6 quarts of strawberries, 1 quart of currants will be
sufficient to make a jelly of good consistency. Wash and hull the
strawberries and then proceed as for currant jelly.
45. PLUM JELLY.--Plums make a jelly that many persons like. If it is
desired to use plums alone, those which are not thoroughly ripe should
be selected. Ripe plums do not contain enough pectin for jelly;
therefore, a fruit high in pectin, such as crab apples, must be added.
The procedure for currant jelly should be followed for plum jelly.
46. PEACH JELLY.--Peaches contain so little pectin that it is almost
impossible to make jelly of them unless some other fruit is added in
rather large quantities. Currants, crab apples, or green grapes may be
used with peaches, and whichever one is selected will be needed in the
proportion of about 50 per cent.
Pages:
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241