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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*JELLIES*

 

 

CURRANT JELLY

 

Pick over half ripe currants, leaving stems on. Wash and place in

preserving kettle. Pound vigorously with wooden masher until there is

juice enough to boil. Boil slowly until fruit turns white and liquid

drops slowly from the spoon. Stir to prevent scorching.

 

Remove from fire. Take an enamelled cup and dip this mixture into the

jelly bags, under which large bowls have been placed to catch the drip.

Drip overnight.

 

Next morning measure the juice. For every pint allow a pint of

granulated sugar, which is put in a flat pan. Juice is put in kettle and

allowed to come to boiling point. Sugar is placed in oven and heated.

When juice boils add sugar and stir until dissolved.

 

When this boils remove from fire and skim. Do this three times. Now test

liquid with syrup gauge to see if it registers twenty-five degrees.

Without gauge let it drip from spoon, half cooled, to see if it jells.

Strain into sterilized jelly glasses. Place glasses on a board in a

sunny exposure until it hardens Cover with melted paraffin one-fourth

inch thick.

 

 

RASPBERRY AND CURRANT JELLY

 

Follow the recipe for Currant Jelly, using half raspberries and half

currants.

 

 

RASPBERRY JELLY

 

Follow the recipe for Currant Jelly.

 

 

BLACKBERRY JELLY

 

Follow the recipe for Currant Jelly.

 

 

STRAWBERRY JELLY

 

To five quarts of strawberries add one quart of currants and proceed as

with Currant Jelly; but boil fifteen minutes.

 

 

GRAPE JELLY

 

The Concord is the best all-round grape for jelly, although the Catawba

grape makes a delicious jelly. Make your jelly as soon as possible after

the grapes are sent home from the market. Weigh the grapes on the stems

and for every pound of grapes thus weighed allow three-quarters of a

pound of the best quality of granulated sugar.

 

After weighing the grapes, place them in a big tub or receptacle of some

kind nearly filled with cold water. Let them remain ten minutes, then

lift them out with both hands and put them in a preserving kettle over a

very low fire. Do not add any water. With a masher press the grapes so

the juice comes out, and cook the grapes until they are rather soft,

pressing them frequently with the masher. When they have cooked until

the skins are all broken, pour them, juice and all; in a small-holed

colander set in a big bowl, and press pulp and juice through, picking

out the stems as they come to the surface.

 

When pulp and juice are pressed out, pour them into a cheese-cloth bag.

Hang the bag over the preserving kettle and let the juice drip all

night. In the morning put the kettle over the fire and let the grape

juice boil gently for a half hour, skimming it frequently.

 

While the juice is cooking put the sugar in pans in a moderate oven and

let heat. As soon as the juice is skimmed clear stir in the hot sugar,

and as soon as it is dissolved pour the jelly in the glasses, first

standing them in warm water. Place glasses after filling them in a cool

dry place till jelly is well set, then pour a film of melted paraffin

over the top and put on the covers. Label.

 

 

CRAB-APPLE JELLY

 

Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in

the seeds, and do not pare. Put into a stone jar, and set on the back of

the stove to boil slowly, adding four quarts of water. Let them boil,

closely covered all day, then put in a jelly-bag and let them drip all

night. Boil a pint of juice at a time, with a pound of sugar to every

pint of juice. Boil five minutes steadily, each pint exactly five

minutes. Now weigh another pound of sugar and measure another pint of

juice. Keep on in this way and you will be through before you realize

it. There is no finer or firmer jelly than this. It should be a bright

amber in color, and of fine flavor. You may press the pulp that remains

in the jelly-bag through a coarse strainer, add the juice of two lemons

and as much sugar as you have pulp, and cook to a jam.

 

 

APPLE JELLY

 

Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins

on and boil the seeds also. Put on enough water to just cover, boil on

the back of the stove, closely covered, all day. Then put in jelly-bag

of double cheese-cloth to drip all night. Next morning measure the

juice. Allow a wineglass of white wine and juice of one lemon to every

three pints of juice. Then boil a pint at a time, with a pound of sugar

to every pint.

 

 

NEAPOLITAN JELLY

 

Take equal quantities of fully ripe strawberries, raspberries, currants

and red cherries. The cherries must be stoned, taking care to preserve

the juice and add to rest of juice. Mix and press through a jelly-press

or bag. Measure the juice, boil a pint at a time, and to every pint

allow a pound of sugar and proceed as with other fruit jellies.

 

 

QUINCE JELLY

 

Prepare the fruit and cook peels and cores as directed for preserving.

Cut the quinces in small pieces and let them boil in the strained water

for one hour with kettle uncovered. When cooked the desired length of

time, pour the whole into a jelly-bag of white flannel or double

cheese-cloth; hang over a big bowl or jar and let the liquor all drain

through. This will take several hours. When all the liquor is drained,

measure it and return to the kettle. To each pint of liquor weigh a

pound of sugar. While the liquor is heating put the sugar in the oven,

then add to the boiling hot liquor and stir it until sugar is melted.

When the whole is thick, and drops from the spoon like jelly, pour it

through a strainer into the jelly glasses; and when the jelly is cool,

put on the covers--first pouring a film of melted paraffin over the

surface.

 

 

A WINTER JELLY

 

One-half peck of tart apples, one quart of cranberries. Cover with cold

water and cook an hour. Strain through a jelly-bag without squeezing.

There should be about three pints of juice. Use a bowl of sugar for each

bowl of juice. When the juice is boiling add sugar which has been heated

in oven and boil twenty minutes. Skim and pour into glasses. Will fill

about seven.

 

 

CRANBERRY JELLY

 

Wash and pick ripe cranberries and set on to boil in a porcelain-lined

kettle closely covered. When soft strain the pulp through a fine wire

sieve. Measure the juice and add an equal quantity of sugar. Set it on

to boil again and let it boil very fast for about ten minutes--but it

must boil steadily all the time. Wet a mold with cold water, turn the

jelly into it and set it away to cool, when firm turn it into a glass



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