Florida Cooperative Extension


 JELLIES
 Kumquat Jelly
 1 lb. kumquats 1% pts. water
 1 lb. sugar
 The kumquats are washed, scraped, and cleaned thoroughly,
 and cut in slices. For each pound of fruit add 11/2 pts. water.
 Boil for 15 minutes, cover and set aside over night. Boil again
 about 5 minutes, then remove from the stove and allow to stand
 for 1 hour, then pour into a flannel jelly bag, press to obtain all
 possible juice; drip through another bag to remove all particles
 of fruit. This juice is placed in a kettle and brought to a boil, at
 which time there is added 1 lb. of sugar for each pound of fruit
 taken. Stir until the sugar is thoroughly dissolved and continue
 boiling until it reaches the jellying point.
 The jellying point is determined by dipping a spoon or wooden
 paddle into the boiling solution and then holding it above the
 kettle, allowing the syrup to drop. When it drops in thick, reluc-
 tant flakes or sheets from the spoon, pour immediately into clean,
 sterilized jelly glasses. After a few minutes the scum may be
 easily removed with a spoon. When jelly is cold, pour hot paraffin
 over it and store away in cool, dry place.
 Mint and Orange Pectin Jelly
 1 pt. orange pectin juice 2 drops oil of mint
 2 tbs. lemon juice 2 drops green vegetable
 1 lb. sugar coloring
 One pint orange pectin juice (as prepared in following recipe)
is poured into a kettle, heated to boiling and 1 pound of sugar and
2 drops of green vegetable coloring matter are added. The boiling
is continued until the jellying point is reached. At this point
2 drops of oil of mint are added. Stir thoroughly and pour,
while hot, into clean, sterilized jelly glasses. After a few moments
the scum which rises to the top may be easily removed from the
jelly with a spoon. Seal jelly as previously directed.

 Orange Pectin
 % lb. white portion orange 2 tbs. lemon juice
 peel 1 pt. water
 Cut or grate the yellow from the peel of the orange; pass the
remaining white portion through a food chopper and weigh it.
 For each 1/4 pound of the white portion of the peel, add 1/2 pint
of water; add the lemon juice; mix thoroughly and allow to stand
4 to 5 hours. At the end of this time add 11/4 pints of water and
allow to stand over night. The next morning boil 10 minutes and