A good jelly is clear and sparkling. When removed from the glass it should retain its shape and quiver. When cut it should be tender yet firm enough to retain the angle of the cut. KERR Jelly Glasses are made in plain and ornate designs which make beautiful molds. Four cups juice and 3 cups sugar will make approximately 1 1/2 pints of jelly.
Apple Jelly
WASH sound apples, cut in eighths but do not peel, remove cores. Or apple jelly may be made from parings and cores of tart apples used in other canning. Discard all faulty parts. Cover with water and cook until fruit is soft. Press through jelly bag and strain. Add 3/4 cup sugar to 1 cup of boiling juice. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Blackberry Jelly—Recipe No. 1
If this recipe is not followed exactly, failure will result.
PUT 1 quart of freshly gathered and slightly underripe whole berries in pan with no sugar or water—cook until soft. Press through jelly bag and strain. Measure juice and bring to a boil. Add 1 1/2 cups of sugar to each cup of juice. Take off heat immediately and stir until sugar is dissolved. Pour into sterilized KERR Jelly Glasses.
Recipe No. 2
SAME as grape jelly but not necessary for blackberry juice to stand overnight.
Crab Apple Jelly
SELECT sound crab apples. Wash and remove blossom end. Cut into quarters without peeling. Barely cover with water and boil until fruit is tender. Press through jelly bag and strain. Measure juice and bring to a boil. Add 3/4 cup of sugar for each cup of juice and boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Crab Apple and Rhubarb Jelly
- 2 cups crab apple juice
- 2 cups rhubarb juice
- 3 cups sugar
WASH and remove blossom end from crab apples. Cut into quarter without peeling. Barely cover with water. Boil until tender Press through jelly bag and strain. Wash rhubarb and cut into 1 inch pieces. Add small amount of water to start rhubarb cooking; boiling until tender. Press through jelly bag and strain. Mix 2 cups of the rhubarb juice with 2 cups crab apple juice and bring to boiling point. Add sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Currant Jelly (Spiced)
- 5 pounds currants
- 4 tablespoons stick cinnamon
- 1 tablespoon whole cloves
- Sugar
WASH currants and mash slightly to start juice; cook slowly until currants are soft. Press through jelly bag and strain. Tie spices in cheesecloth and boil in extracted juice 10 minutes. Remove spices, measure juice, and for each cup juice add 3/4 cup sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Grape Jelly
WASH, stem and crush grapes, add small amount of water and boil 15 minutes. Press through jelly bag and strain. Measure juice and bring to a boil. For each cup of juice add 3/4 cup of sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses. Crystals often form in grape jelly. To prevent this allow extracted juice to stand overnight in a cool place. Next morning, carefully pour juice off sediment in bottom of pan.
Guava Jelly
- 1 1/2 cups guava juice
- 1 tablespoon lemon juice
- 1 1/4 cups sugar
CUT guavas into small pieces without removing the skins. Cover with water and boil for 5 minutes. Press through jelly bag and strain. Measure juice and bring to a boil. Add lemon juice and sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Loquat Jelly
GATHER loquats when full size, but still hard and only partially turned in color. Wash, remove blossom ends, barely cover with cold water. Cook slowly until pulp is very soft. Press through jelly bag and strain. Cook down until juice is thick and cherry colored, then add an equal amount of sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Mint Jelly
- 2 cups apple juice
- 1 1/2 cups sugar
- 1 teaspoon mint extract
- Green food coloring
COMBINE apple juice and sugar and boil rapidly. When mixture is nearing jelly stage, add the mint extract. Boil rapidly to jelly stage. When ready to remove from heat, add green coloring to give desired shade. Pour into sterilized KERR Jelly Glasses.
Orange Jelly
- 3/4 cups lemon juice
- 6 whole oranges sliced, peeling and all
TO the lemon juice add 2 1/4 cups water. Slice the oranges and pour the lemon juice mixture over them. Let stand overnight. Boil until soft. Press through jelly bag and strain. To each two of cups of juice add 1 3/4 cups sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses. If Orange Pineapple Jelly is desired, add 1/4 cup of pineapple juice to each 1 1/2 cups of the orange mixture.
Peach Jelly
PEEL peaches. Cover them with water and boil until juice is well extracted. Press through jelly bag, strain and measure. To each pint of this peach juice add 1 pint of apple pectin and 1 tablespoon lemon juice. Bring to boil and add 3/4 cup of sugar to each cup of juice. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Page 23Pineapple Jelly
- 2 cups pineapple juice
- 2 cups tart apple juice
- 2 cups sugar
PEEL fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash tart apples. Cut into quarter without peeling and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Mix 2 cups of pineapple juice with 2 cups of the apple juice and bring to boil. Add 3 cups of sugar and boil rapidly to the jelly stage. Pour into sterilized KERR Jelly Glasses.
Plum Jelly
WASH plums, cover with cold water and boil until plums are quite soft. Press though jelly bag, strain and measure. Bring juice to a boil, add 3/4 cup sugar for each cp of juice and boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Plum and Orange Jelly
- 5 pounds plums (10 cups, cut up)
- 6 oranges
- 1 lemon
- Sugar
WASH plums, cover with water, add oranges and lemons after slicing or chopping. Cook until plums are soft. Press through jelly bag and strain. Measure and bring to a boil. For each 4 cups juice, add 3 1/2 cups sugar. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Quince Jelly
CUT quinces in small pieces, cover with water and cook until tender. Press through jelly bag and strain. Measure and bring to a boil. Add 1 cup of sugar for each cup of juice. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Quince and Cranberry Jelly
- 4 pounds cranberries
- 6 cups water
- 3 1/2 pounds quinces
- Sugar
WASH cranberries and boil in the 6 cups of water until the berries burst open. Press through jelly bag strain. Wash and rub fuzz from quinces, quarter and remove cores. Cover with 1 pint of water per pound of fruit; boil 30 minutes or until tender. Press through jelly bag and strain. Measure. There should be about 3 1/2 cups juice of each fruit. Combine juices and bring to a boil. Add 3/4 cup of sugar to each cup of juice. Boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Rose Geranium Jelly
SELECT sound, tart apples. Wash and cut off blossom ends. Do not remove peeling. Cut into quarters, and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Measure and bring to a boil. Add 3/4 cup of sugar for each cup of juice. Boil rapidly to jelly stage and when almost done, immerse in the boiling jelly 2 or 3 rose geranium leaves. These will wilt quickly and give off their flavor. Tint rose color with food coloring. Pour into sterilized KERR Jelly Glasses.
Spiced Jelly
- 1 peck wild grapes
- 1 pint vinegar
- 1/4 cup whole cloves
- 1/4 cup stick cinnamon
- 6 pounds sugar
REMOVE stems from grapes. Wash. Put grapes in preserving kettle with vinegar and spices, and cook until soft. Press through jelly bag and strain. Boil liquid 20 minutes. Measure and add one cup sugar for each cup of juice, boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Strawberry Jelly
- 1 cup apple pectin
- 1 cup strawberry juice
- 1 cup sugar
BRING pectin and strawberry juice to a boil. Add sugar and boil rapidly to jelly stage. Pour into sterilized KERR Jelly Glasses.
Strawberry-Rhubarb Jelly
- 4 cups juice
- 8 cups sugar
- 1 bottle fruit pectin
TO PREPARE fruit, cut about 1 pound fully ripe rhubarb in 1 inch pieces and put through food chopper. Crush thoroughly or grind, about 2 heaping quarts fully ripe strawberries. Combine fruits; place in jelly closth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring rapidly to a boil and at once add pectin, stirring constantly. Then bring to a full rolling boil and boil hard 1/2 minute. Remove from heat, skim, pour quickly into sterilized KERR Jelly Glasses.
Apple Pectin
- 7 large apples
- 4 cups water
- 2 tablespoons lemon juice
WASH sound tart apples. Cut in pieces but do not peel. Add water and lemon juice. Boil for 40 minutes. Press through jelly bag, then strain this juice through a flannel bag without pressure. Boil juice rapidly 15 minutes. Pour boiling juice into sterilized KERR Jars and seal. Use for jelly making from such fruits as peaches, strawberries, cherries, etc., or those fruits that are lacking in pectin. Add 1 cup apple pectin for each cup of other fruit juice used. Usually 3/4 cup sugar to 1 cup of the combined juices is correct, or test combined juices for pectin content (page 22).
Orange or Lemon Pectin
USE only the white peel of oranges or lemons. Wash the fruit and grate off the yellow rind. For each 4 cups of the white peek (cut), use 2 quarts of water and 1 tablespoon of tartaric acid. Add the acid to the water and stir until dissolved. Put the peel in a pan and cover with the acid solution. Allow the mixture to stand for an hour or two. Measure the depth of the mixture in the pan. Boil rapidly and stir constantly until the volume is reduced to half. Strain through for thicknesses of cheesecloth.
Make two more extraction in this same way, using 2 quarts of water and 1 tablespoon of tartaric acid to the pomace each time. It is not necessary to allow the mixture to stand after the first time.
Mix the 3 extractions. There should be about 2 1/2 pints. Bring this to a boil. Pour into clean KERR Jars. Put on cap screwing band tight. Process in water bath 30 minutes at simmering temperature (180° F.). To make jelly from fruit juices lacking in pectin use 1/4 cup of this pectin to each cup of fruit juice. Usually 1 cup of sugar to each cup of combined fruit juice and pectin is correct.
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