20 Best Fruit Jellies Recipe

Best Fruit Jellies Recipe.Success in the preparation of fruit jellies depends chiefly upon the amount of pectose contained in the fruit. Such fruits as peaches, cherries, and others containing but a small proportion of pectose, cannot be made into a firm jelly. All fruit for jelly should, if possible, be freshly picked, and before it is over-ripe, as it has then a much better flavor.

The pectose, the jelly-producing element, deteriorates with age, so that jelly made from over-ripe fruit is less certain to “form.” If the fruit is under-ripe, it will be too acid to give a pleasant flavor. Examine carefully, as for canning, rejecting all wormy, knotty, unripe, or partially decayed fruit. If necessary to wash, drain very thoroughly.

20 Best Fruit Jellies Recipe

Apple Jelly.—Cut nice tart apples in quarters, but unless wormy, do not peel or core. Put into a porcelain kettle with a cup of water for each six pounds of fruit, and simmer very slowly until the apples are thoroughly cooked. Turn into a jelly-bag, and drain off the juice. If very tart, allow three fourths of a pound of sugar to each pint of juice. If sub-acid, one half pound will be sufficient. Put the sugar into the oven to heat. Clean the kettle, and boil the juice therein twenty minutes after it begins to boil thoroughly. Add the sugar, stirring until well dissolved, let it boil up once again, and remove from the fire. The juice of one lemon may be used with the apples, and a few bits of lemon rind, the yellow portion only, cooked with them to give them a flavor, if liked. One third cranberry juice makes a pleasing combination.

Apple Jelly without Sugar.—Select juicy, white fleshed, sub-acid fruit, perfectly sound and mature but not mellow. The snow apple is one of the best varieties for this purpose. Wash well, slice, and core without removing the skins, and cook as directed in the preceding recipe. Drain off the juice, and if a very clear jelly is desired, filter it through a piece of cheese cloth previously wrung out of hot water. Boil the juice,—rapidly at first, but more gently as it becomes thickened,—until of the desired consistency. The time required will vary with the quantity of juice, the shallowness of the dish in which it is boiled, and the heat employed. One hour at least, will be required for one or two quarts of juice. When the juice has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently, remove at once from the fire. A much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for one half pint of jelly. Such jelly, however, has a most delicious flavor, and is excellent served with grains. Diluted with water, it forms a most pleasing beverage.

Berry and Currant Jellies.—Express the juice according to the directions already given. For strawberries, red raspberries, and currants, allow three fourths of a pound of sugar to a pint of juice. Black raspberries, if used alone, need less sugar. Strawberry and black raspberry juice make better jelly if a little lemon juice is used. The juice of one lemon to each pint of fruit juice will be needed for black raspberries. Two parts red or black raspberries with one part currants, make a better jelly than either alone. Boil the juice of strawberries, red raspberries, and currants twenty minutes, add the sugar, and finish, as previously directed. Black raspberry juice is much thicker, and requires less boiling.

Cherry Jelly.—Jelly may be prepared from cherries by using with the juice of cherries an equal amount of apple juice, which gives an additional amount of pectose to the juice and does not perceptibly change the flavor.

Crab Apple Jelly.—Choose the best Siberian crab apples; cut into pieces, but do not pare or remove seeds. Place in a porcelain-lined or granite-ware double boiler, with a cup of water for each six pounds of fruit, and let them remain on the back of the range, with the water slowly boiling, seven or eight hours. Leave in the boiler or turn into a large china bowl, and keep well covered, all night. In the morning drain off the juice and proceed as for apple jelly, using from one half to three fourths of a pound of sugar to one of juice.

Cranberry Jelly.—Scald the berries and express the juice for other jellies. Measure the juice, and allow three fourths of a pound of sugar to one of juice. Boil twenty minutes, add the sugar hot, and finish as directed for other jellies.

Grape Jelly.—Jelly from ripe grapes may be prepared in the same manner as that made from the juice of berries. Jelly from green grapes needs one half measure more of sugar.

Orange Jelly.—Express the juice of rather tart oranges, and use with it an equal quantity of the juice of sub-acid apples, prepared in the manner directed for apple jelly. For each pint of the mixed juice, use one half pound of sugar and proceed as for other jellies.

Peach Jelly.—Stone, pare, and slice the peaches, and steam them in a double boiler. Express the juice, and add for each pint of peach juice the juice of one lemon. Measure the juice and sugar, using three fourths of a pound of sugar for each pint of juice, and proceed as already directed. Jelly prepared from peaches will not be so firm as many fruit jellies, owing to the small amount of pectose contained in their composition.

A mixture of apples and peaches, in the proportion of one third of the former to two thirds of the latter, makes a firmer jelly than peaches alone. The apples should be pared and cored, so that their flavor will not interfere with that of the peaches.

Quince Jelly.—Clean thoroughly good sound fruit, and slice thin. Put into a double boiler with one cup of water for each five pounds of fruit, and cook until softened. Express the juice, and proceed as with other jellies, allowing three fourths of a pound of sugar to each pint of juice. Tart or sweet apples may be used with quinces, in equal proportions, and make a jelly of more pleasant flavor than quinces used alone. The seeds of quinces contain considerable gelatinous substance, and should be cooked with the quince for jelly making.

Plum Jelly.—Use Damsons or Green Gages. Stone, and make in the same way as for berry and other small fruit jellies.

Fruit in Jelly.—Prepare some apple jelly without sugar. When boiled sufficiently to form, add to it, as it begins to cool, some nice, stoned dates or seeded raisins. Orange jelly may be used instead of the apple jelly, if preferred.

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