Jam and Jelly

Radio Record, Volume II, Issue 21, 7 December 1928, Page 12

Jam and Jelly

(THE preserving season will soon be upon us, and the family recipes for jam and jelly are brought from the eorner of the drawer, where, yellow with age, they exist for 51 weeks of the year. Even following these instructions’ most carefully, it sometimes happens that the jelly refuses to "jell," and the jam begins to ferment after a few weeks. In the ease of the jelly, it may be:(1) Because the jelly was underboiled. (2) The fruit too ripe or bruised. (3) Boiled too quickly and too long. The first is easily remedied: Just cook slowly and carefully for a little time longer; but no amount of boiling will make fruit jelly set once it has lost its powers of gelatinising’ through too much cooking. Over-ripe fruit no longer contains the "pectose" which is the jelly-like substance found in all fruits. The only remedy, therefore, is to add 40z. of gelatine to each pint of juice, boil till dissolved, and do not keep it too long. so Some fruits contain more pectose than others, notably apples, therefore apple water or juice may be: added to other fruits which "jelly" less easily. If your jam ferments soon after being made, perhaps it is being stored

/ ‘ . é in too warm a place, or the may have been damaged or over-ripe. | When this happens, open all the pots and remove the mildew, turn the jam into a élean pan, add a little more sugar, and boil slowly for about an hour, skimming carefully.