Choose crab apples or cooking apples with decided flavour, or add
a flavouring such as ginger, cloves or lemon peel. Windfall apples
can be used. Wash and cut up the fruit, removing any bad portions;
add just enough water to cover (2-3pt. Of water to 4 lb. Fruit)
and simmer for about 1 hr. Strain the juice, after testing for pectin,
and measure the yield. Usually llb sugar can be added to each pt.
of juice. Bring to the boil, reduce if necessary, and add the sugar,
boil rapidly until setting point is reached.
If spices such as ginger, cloves or lemon peel are used to flavour
the jelly, they should be cooked with the apples. If essences are
used, they should be added after the sugar has been dissolved, just
before the setting point is reached.
8 lbs (3.6 kilos) blackberries
Sugar
Juice of 3 large or 4 small lemons or 2 tsps citric or tartaric
acid.
1 ½ pt of water (852 mls.)
Wash the fruit, place it in a preserving pan with the acid and
water, and simmer until tender; then mash well, test for pectin,
and, if this is satisfactory, strain the fruit through a scalded
jelly bag. Measure the extract, bring to the boil, reduce if necessary,
add the sugar (usually 1 lb. Per pt.) and stir well and boil rapidly
until setting point is reached.
4 lb.(1.8 kilos) blackberries
2 lb (900 g) cooking apples
Sugar
2 pt. (1.1 L)Water
The proportion of apples to blackberries used can be altered as
desired. For method see blackberry recipe.
4 lb.(1.8 kilos) Ripe fruit
Sugar
2-3pt. (1.1L – 1.7L) water
Wash the fruit and place it in a preserving pan. Add 1 ½
pt. Water and simmer until tender, then mash well, strain through
a scalded jelly bag and leave to drain 10-15 minutes. Remove the
pulp from the jelly bag, add 1 pt. Water, simmer again for about
½ hr. And strain. (The reason for boiling a second time is
to increase the extract and make a more economical preserve; it
is not, however, essential. If only one extract is made, 2-3pt.
Water should be added for the first extract.) Mix the first and
second extracts together, test for pectin, measure and allow ¾
(340 grms.) to 1 lb. (453 grms.) sugar to each pint of extract,
according to the pectin clot obtained. The juice should be brought
to boiling point, reduced if necessary, the sugar stirred in and
then boiled rapidly until setting point is reached.
6 lb.(2.7 kilos) damsons
Sugar
3 pt.(1.7 L) Water
For method see blackcurrant recipe.
3 lb. (1.3kilos) elderberries
3 lb.(1.3kilos) sliced apples
Sugar (3/4 lb.(340 g) Per 1 pt.juice (568 mls.)
Water
Cook the elderberries and apples separately, adding sufficient
water just to cover the fruit in each case, and simmer until tender.
Strain the fruit and allow ¾ lb. Sugar to each pint of the
mixed juice. Reduce if necessary, dissolve the sugar in the juice
and boil rapidly util it will set when tested.
4 lb.(1.8 kilos) Green gooseberries
Sugar
2-3 pt(1.1 – 1.7 kilos) water
Wash the fruit and place it, without snibbing, in a preserving
pan, and continue as for the Black Currant Recipe.
8 lb.(3.6 kilos) loganberries
Sugar
2 pt.(1.1L) water
For method use recipe for blackberry.
6 lb.(2.7 kilos) apples
A bunch of fresh mint
Sugar
A few drops of green colouring
Water, sufficient to cover
Juice of 4 lemons or 2 teasp. Citirc or
Tartaric acid
Select bright green apples as those with red skin do not give a
good colour. Wash and cut up the fruit and simmer with a few sprigs
of mint, the lemon juice or acid and the water, until it is a soft
pulp, and test for pectin. Strain, and allow sugar. Heat the juice,
add the sugar and stir until dissolved. After boiling rapidly for
5 min. The leaves of the well-washed bunch of young mint should
be bruised and held in the boiling jelly for a few mintes, or some
finely chopped mint added. A few drops of edible green colour may
also be added if desired. Continue boiling rapidly until setting
point is reached.
4 lb.(1.8 kilos) Quinces
6 pt.(3.4 L) Water
Sugar
If fully ripe fruit is used, the addition of ½ oz(14 g)
citric or tartaric acid will help to obtain a good set.
Wash the quinces, cut or mince, and simmer in a covered saucepan
with 4 pt. of water until tender (about 11 hr.), then strain through
a jelly bag.
Make a second extract using 2 pt (1.1 L) water. Combine the two
extracts and continue as for the black currant recipe.
8 lb. (3.6 kilos) raspberries
Sugar
Heat the fruit gently in the pan, mash well and strain through
a scalded jelly-bag. Measure the juice, bring to the boil and add
1 lb. (453 g) sugar to each pt. of juice. Stir to dissolve the sugar
and boil rapidly till setting point is reached.
Red currant jelly is popular for serving with meat; for this purpose
it should be piquant and of a firm consistency.
The following recipe makes a very delicious jelly, but the output
is small, and unless large, ripe, juicy fruit is used, only slightly
over 3 lb.(1.4 kilos) jelly will be obtained.
6 lb.(2.7 kilos) Fruit
Sugar, 1 ¼ lb.(566 g) Per pt. (568 mls) Juice.
Place the clean fruit in a preserving pan and heat gently until
the currants are soft and tender. This will take about 45 min. Alternatively,
the fruit may be cooked by placing it in a large basin, covering
it with a plate, and warming it in a very moderate oven.
Mash the fruit, strain through a scalded jelly bag and leave to
drain. Measure the juice and add 1 ¼ lb. (566 g) sugar to
each pint of juice, stirring constantly while the mixture is brought
to boiling point, and boil for one minute. Then skim the jelly very
quickly and pour at once into warmed jars. Quick handling is essential,
as the concentration of pectin and acid is so great that the jelly
tends to set in the preserving pan.
There is a second recipe for red currant jelly which gives a more
economical jelly, as, by adding water to the fruit and heating it
twice, more pectin is brought into solution; more sugar may then
be added, and the yield of jelly is thereby increased. The flavour
of this jelly, however, is inferior to that prepared in the previous
recipe.
6 lb. (2.7 kilos) fruit
Sugar
2 pt.(1.1 L) water
Method as for black currant jelly.
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