Wild grapes make the best jelly, though the other kind are more frequently used. Pick them over, wash and remove stems, put into kettle, heat to boiling point, mash and boil thirty minutes, strain through coarse strainer, then allow juice to drip through a double thickness of cheese-cloth. Measure and boil for five minutes, add equal quantity of heated sugar, boil three minutes, skim and pour into glasses. Stand in sunny window twenty-four hours, cover and keep in cool, dry place.
Showing posts with label Jelly. Show all posts
Showing posts with label Jelly. Show all posts
CRAB-APPLE JELLY
Author: Top of the Rock Astronaut / Labels: JellyWash apples, remove blossom and stem ends, put them whole into a porcelain-lined preserving kettle, add cold water to nearly cover apples, cover and cook slowly until soft. Mash and drain through cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the apples. Now allow juice to drip through a jelly bag or through two thicknesses of cheese-cloth, boil twenty minutes and add equal quantity of sugar, boil five minutes, skim and turn in glasses. Let the glasses stand in a sunny window twenty-four hours. A sprig of rose geranium dropped in syrup while it is boiling the last time will give the jelly a delicious and unusual flavor.
Soak one-half box of gelatine in one-half cup cold water; dissolve with one cup boiling water. Juice of one lemon, one cup sugar, one pint orange juice. Strain through a fine napkin. Put on ice to harden.
Soak ½ box of gelatine in ½ a cupful of cold water until soft. Add ½ a cupful of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot gelatine. Strain through a flannel bag and mould in a porcelain dish. Serve with whipped cream.
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