*  Exported from  MasterCook  *
 
                               FRUIT JELLIES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   pt           Strained fresh raspberry
                         -juice
    1       lb           Loaf sugar
    1       oz           Powdered gelatin
                         Colouring if necessary
    2       tb           Cold water
   10                    Drops lemon juice
 
   Raspberry Jellies Prepare raspberry juice by crushing the fruit,
   warming it in a bowl over hot water until the juice flows freely and
   then straining through muslin. Soak the gelatine in the cold water.
   Dissolve the sugar in the juice and boil up to 240 F or the soft ball
   stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour
   into a tin previously rinsed in cold water.  If the colour is pale
   add a few drops of cochineal before the end, but fresh fruit should
   give a brilliant colour. When set, loosen the sides with a hot knife
   and stand the pan on a cloth wrung out of boiling water.  Turn the
   jelly out on to a board.  Cut into cubes and roll in very fine
   confectioner’s sugar.  Stand the sweets in a warm place overnight so
   that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure
   strained blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure
   glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the
   gelatine in a little water.  Dissolve the sugar and glucose in the
   juice - very slowly, over gentle heat.  Add glycerine and bring to
   boiling point. Remove from heat, add gelatine and stir until
   dissolved. Re-heat but do not boil. Rinse a 6 sandwich tin with cold
   water; pour the jelly mixture in. Proceed as in second paragraph of
   directions for Raspberry Jellies. This is a very good sweet for
   irritated throats. Fruit Jellies All juicy fruits in season make
   delicious sweets.  Proceed as for Raspberry Jellies, using colouring
   when necessary to enhance the natural tint. Redcurrants, gooseberries
   ~ both green and red - blackberries, hips and pineapples are just a
   few to be tried.  Fresh pineapple must be well cooked if used with
   gelatine, as it contains a natural digestant which dissolves
   gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT
   (This is the chapter that the author said to use for crystallising
   the jellies. I assume where it says fruit you would substitute
   jellies.) A sparkling finish is much sought after in this class of
   sugar work, so here are two recipes-one very simple, the other
   correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit
   very quickly into boiling water-just in and out-drain it on
   blotting-paper or butter muslin.  Have ready sufficient sieved
   granulated sugar spread upon a sheet of paper to accommodate the
   fruits. Roll them gently about in the sugar until completely coated.
   Leave in a dry, warm situation for some hours to reduce any moisture.
   They will have a satisfying appearance, glistening in the light.
   ADVANCED CRYSTALLISING A crystallising tray is much to be desired for
   this purpose, but to improvise, a baking tray, deep and able to
   accommodate two wire cake racks on top of each other, will serve very
   well.  Carefully measure how much liquid will be required to cover
   the fruits when they rest in the tin. Place one rack in the baking
   tin, arrange the fruits upon it so that they do not touch each other
   or the side of the pan.  Place the second rack feet upwards upon the
   fruits, holding them gently in place. Cut a piece of greaseproof
   paper the exact size of the interior of your saucepan. Fold it across
   and across, then nip the centre point out leaving a hole about 1 in
   diameter. Make a syrup by dissolving 2 pounds of granulated sugar in
   1 pint (20 ounces) of water. This is your basic recipe- increase it
   proportionately if the amount will not cover the fruits in the tin.
   They must be entirely immersed. Bring the syrup to a boil and strain
   it through muslin wrung out in hot water. Return the syrup to the
   saucepan, bringing it up rapidly to 220-225 F, remembering that the
   higher temperature gives larger crystals, and is good for imposing
   fruits, while 220 F gives finer crystals suitable for cherries,
   grapes and nuts. Put the pan where it won't be jarred in the slighest
   degree, covering the actural syrup with the prepared circle of paper.
   Steam will escape through the central hole. Agitation of the pan will
   result in a “grainy” syrup, so tread warily. When slightly cool-about
   15 minutes-tilt the saucepan so that the syrup flows gently around
   and over the fruits held down by the wire cake rack. Cover with a
   cloth and leave for at least 12 hours. Then, if you have a
   crystallising tray, draw off the liquid.  Otherwise, gently lift your
   tray of fruits from the baking tin.  In eigher case place the fruits
   in a warm cupboard to thoroughly dry off once more. They should be
   covered with shimmering crystals of a size to suit your taste,
   according to the original temperature of the syrup. You will be left
   with a quantity of syrup which cannot be used again for
   crystallising. It can, however be used to make delicious toffee or to
   sweeten stewed fruits. Used with apples in lieu of sugar, it gives a
   unique flavour to an Apple Cake.
  
 
 
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