10 pounds fruit Cinnamon or other spices as de- 5 pounds sugar sired Cider enough to barely cover✪ Cider Fruit Butters Apples, peaches, pears, plums, grapes and other fruits may be used. When using the larger fruits, peel and remove the seeds, add sugar, cider and spices. Cook together until of a. thick consistency, stirring frequently to prevent burning. It is easier to c-ook fruit butters in the oven since fewer stirrings are re- quired. When using small fruits as plums and grapes, cook with the cider until soft and then rub through a sieve to remove the skins and seeds. Add sugar, return to the stove and cook like other fruit butters. Seal in sterile jars. Pumpkin Butter 4 cupfuls pumpkin pulp % teaspoonful ground ginger 2 cupfuls sugar % teaspoonful ground cloves % teaspoonful cinnamon % teaspoonful ground nutmeg 2 lemons✪ Pumpkin Butter Steam the pumpkin until tender, drain and put through a sieve. To every 4 cupfuls of the pulp add the spices and the juice of the lemons. Cook slowly in the oven until thick. Pour into glasses, cool and seal. CHAPTER 14 JELLY MAKING The success of jelly making depends largely on three factors — the amount of acid in the fruit, the amount of pectin present and the quantity of sugar used. If the fruit tastes sweet, it needs acid, which may be supplied by the addition of lemon juice or some other tart fruit juice. An excellent way to test fruit juice for the acid it contains is to compare its taste with that of a tart apple. If the apple is more tart^ sour fruit juice is needed for the jelly. Another test is made by mixing together 1 teaspoonful of lemon juice, 3 tablespoonfuls of cold water and % teaspoonful of sugar. If the fruit juice is not so tart as this mixture, it is best to add lemon juice or some other tart fruit juice when cooking the fruit for the jelly. Testing for Pectin Pectin may be supplied by the addition of apple juice or the white portion of lemon and orange peelings. Since this sub- stance is found more abundantly in under-ripe fruits than ripe ones, very ripe fruits should not be used for jellying purposes. To test for pectin, place 1 tablespoonful of wood alcohol in a cup and add to it 1 tablespoonful of fruit juice. Let stand at least 30 minutes. If pectin is present, a gelatinous mass will appear in the liquid. If this can be taken up in a spoon without breaking apart and if the mass is quite firm, there is an abun- dance of pectin present. When the mass is rather loose and breaks apart when shaken or lifted in a spoon or if there is little of it, the juice contains less pectin. When the pectin forms in small globules but not in a jelly-like mass, the juice needs to be cooked more and the test repeated. Pectin may be prepared from oranges or apples and kept on hand during the jelly making sea- son or it may be purchased at most grocery stores. 88 JELLY MAKING 89 Sugar Proportions Important The amount of sugar required varieg with the amount of pectin. If the pectin test shows an abundance of pectin is pres- ent, 1 cupful of sugar is used to every cupful of fruit juice, but if the test shows a loose and less firm pectin, % cupful of sugar is used to every cupful of fruit juice.

AI-modernized reading of the original text

10 pounds fruit Cinnamon or other spices as de- 5 pounds sugar sired Cider enough to barely cover Apples, peaches, pears, plums, grapes and other fruits may be used. When using the larger fruits, peel and remove the seeds, add sugar, cider and spices. Cook together until of a thick consistency, stirring frequently to prevent burning. It is easier to cook fruit butters in the oven since fewer stirrings are required. When using small fruits as plums and grapes, cook with the cider until soft and then rub through a sieve to remove the skins and seeds. Add sugar, return to the stove and cook like other fruit butters. Seal in sterile jars. Pumpkin Butter 4 cupfuls pumpkin pulp % teaspoonful ground ginger 2 cupfuls sugar % teaspoonful ground cloves % teaspoonful cinnamon % teaspoonful ground nutmeg 2 lemons Steam the pumpkin until tender, drain and put through a sieve. To every 4 cupfuls of the pulp add the spices and the juice of the lemons. Cook slowly in the oven until thick. Pour into glasses, cool and seal. The success of jelly making depends largely on three factors — the amount of acid in the fruit, the amount of pectin present and the quantity of sugar used. If the fruit tastes sweet, it needs acid, which may be supplied by the addition of lemon juice or some other tart fruit juice. An excellent way to test fruit juice for the acid it contains is to compare its taste with that of a tart apple. If the apple is more tart, sour fruit juice is needed for the jelly. Another test is made by mixing together 1 teaspoonful of lemon juice, 3 tablespoonfuls of cold water and % teaspoonful of sugar. If the fruit juice is not so tart as this mixture, it is best to add lemon juice or some other tart fruit juice when cooking the fruit for the jelly. Testing for Pectin Pectin may be supplied by the addition of apple juice or the white portion of lemon and orange peelings. Since this substance is found more abundantly in under-ripe fruits than ripe ones, very ripe fruits should not be used for jellying purposes. To test for pectin, place 1 tablespoonful of wood alcohol in a cup and add to it 1 tablespoonful of fruit juice. Let stand at least 30 minutes. If pectin is present, a gelatinous mass will appear in the liquid. If this can be taken up in a spoon without breaking apart and if the mass is quite firm, there is an abundance of pectin present. When the mass is rather loose and breaks apart when shaken or lifted in a spoon or if there is little of it, the juice contains less pectin. When the pectin forms in small globules but not in a jelly-like mass, the juice needs to be cooked more and the test repeated. Pectin may be prepared from oranges or apples and kept on hand during the jelly making season or it may be purchased at most grocery stores. Sugar Proportions Important The amount of sugar required varieg with the amount of pectin. If the pectin test shows an abundance of pectin is present, 1 cupful of sugar is used to every cupful of fruit juice, but if the test shows a loose and less firm pectin, % cupful of sugar is used to every cupful of fruit juice.

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