General Rules for Jelly Making

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash the fruit and remove stems and imperfections. Cut large fruit into pieces. With watery fruit, such as grapes and currants, use no water. With apples and quinces use enough water to cover them.
Cook the fruit until the juice flows, crushing it with a spoon. Remove it from the fire and strain it through a pointed bag hung from the ceiling or between two chairs. Do not squeeze the bag at first; when nearly all is strained through, the bag may be squeezed. Keep this last juice by itself; the jelly made from it will not be clear, but can be used for jelly cake, etc.