Jellies.—­Fruits to be used in making jelly should be underripe, rather than over-ripe.  Green fruit contains two substances, called “pectase” and “pectose” and, by the action of the sun in ripening, these substances change into pectin which makes fruit jelly.  If the fruit is over-ripe the pectin breaks down into pectosic acid which has not the power of jellying; and as a result the fruit does not jell.  If the fruit is a little under-ripe pectin is formed through cooking, and it is often advisable to add some green fruit to the ripe fruit in making jelly.  Nearly all failures in jelly making are due either to over-ripe fruit or to the use of too much heat, because in both cases the pectin is lost.

To Prepare Glasses for Jelly.—­Wash the glasses, put in a kettle of cold water, heat the water gradually to the boiling point, and boil for fifteen minutes.  Remove the glasses and drain; place, while filling, on a cloth wrung out of hot water.  If the glasses are wrapped in brown paper with the mouths uncovered they will not break.

[Domestic science 823]

To Cover Jelly Glasses.—­First:  with paraffin.  Melt the paraffin over hot water and pour over the jelly when cold about one-fourth inch thick.  Be sure to use hot water in melting the paraffin, as it is apt to explode if heated to too high a degree.

Second.—­Cut two pieces of white paper, one just the size of the glass and the other larger; dip the first cover in brandy or alcohol and press down tightly over the jelly.  White of egg or water may be used, but it is not so good.  Then cover with the second paper, sealing edges with white of egg.  A tin cover could be used in place of the last paper.

To Make a Jelly Bag.—­Take a piece of flannel about three quarters of a yard long, fold the opposite corners together and sew in the shape of a cornucopia, rounding at the end; if the seam is felled it will be more secure.  Bind the top with tape and finish with two or three heavy loops by which it may be hung.

Good Fruits for Making Jelly.—­Crab apples, snow apples, early summer apples, grapes, currants, blackberries, raspberries, quinces, barberries are the fruits most commonly used for making jellies.

General Directions for Making Jelly.—­Wash the fruit, remove the stems and imperfections.  Cut large fruit into pieces.  With fruit such as apples or quinces add enough water to cover them, but with watery fruits, such as grapes and currants, omit any water.  Cook the fruit, until the juice flows, keeping it just below the boiling point.  Remove from the fire and strain through a pointed bag, hung at some height.  Allow all the juice possible to drip through before squeezing the bag and keep this juice by itself.  Then squeeze the bag and use the juice thus obtained for second grade jelly, which, while it is not as clear as the first lot, can be used for jelly cakes, etc.  Measure the juice, bring to the boiling point, boil slowly two or three minutes, then add an equal quantity of heated sugar.  Boil until the jelly thickens when dropped upon a cold plate.  Pour slowly into sterilized jelly glasses and set away to harden.  The jelly bags should be sterilized before using.