Bohemian-American Cook Book/Fruit Jellies
Fruit Jellies.—Ovocné rosoly.
Jellies are made by boiling together the juice of fruit that is not too ripe, and sugar. The fruit is boiled soft and the juice strained through a jelly bag. If strained first through a sieve and then through the bag, it will be clearer. Do not press the juice through the jelly bag, it must drip of its own weight, and this is best done by letting it drip overnight. The strained juice is boiled with sugar (which should be heated before adding it to the juice) and it should boil over a quick fire. As the jelly bubbles up quite a bit, it is more convenient to make a small quantity at the time. Skim while boiling. Try it by pouring a bit on a cold plate. If it coagulates sufficiently, you may pour it into glasses immediately. When cool place a round piece of white paper dipped in rum in each glass and cover. Or you may seal with hot paraffin.
927. GRAPE JELLY.
Hroznový rosol.
Stem and wash nice sound grapes and place in the preserving kettle. To each eight pounds of fruit add one cup of water and boil about half an hour, stirring occasionally, then cool. Strain through a piece of cheesecloth, letting it drip of its own accord. Measure the juice, pour it back into the kettle, heat the sugar in the oven, then add as many cups of sugar as there are cups of juice. The juice must be boiling thirty minutes before adding the sugar. Then boil ten minutes, skimming constantly. Set aside and when somewhat cool, pour into glasses. Wild grape jelly is very good, or half and half.
928. PLUM JELLY.
Slivový rosol.
Wash and stone wild or ordinary red plums and boil with a small quantity of water until soft. Then strain and proceed as with grape jelly. If the plums are very sweet, they will not require as much sugar.
929. CHERRY JELLY.
Třešňový rosol.
Wash and stem the cherries, mash together with the pits, let them stand overnight. Then strain, add one part of currant juice to three parts of cherries, boil and strain. Proceed as with grape jelly.
930. APPLE JELLY.
Jablkový rosol.
Use ripe, juicy, tart apples. Peel and quarter, placing them in cold water as you proceed, in order that they do not discolor. Boil until tender, strain through the bag and proceed as with grape jelly.
931. CURRANT JELLY.
Rybízový rosol.
Prepare as grape jelly. Blackberry, raspberry or strawberry jelly must contain a fourth or currant juice, otherwise it would not jell, as this fruit is not acid enough.
932. ELDERBERRY JELLY.
Bezinkový rosol.
Pick over and wash elderberries and boil with a small quantity of water. At the same time peel, quarter and boil apples. When the elderberries begin to burst and the water is highly colored, strain and strain the apples also. To one part of elderberry water use three parts of the apple water. Now add one part of sugar to two parts of the water and boil, stirring constantly, until of the proper consistency.