Terms to Know
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 202. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Full Rolling Boil: A boil that is so rapid you can't stir it down with a spoon.
- Sheets Off the Spoon: A test for the jellying point of jams and jellies. For this test, dip a metal spoon into the boiling mixture, then hold it over the kettle. If the mixture is done, two drops will hang off the edge of the spoon and then run together. If you have a candy thermometer, use it to find when the jellying point is reached (above the boiling point of water).
- Pectin: A substance in some fruits, especially underripe fruit, that makes a fruit and sugar mixture gel or set up. Powdered, liquid, or light pectin are called for in a recipe if the fruit does not have enough natural pectin to gel. Be sure to use the type of pectin called for.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Kitchen utensils-01.jpg" by Jeppestown; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Kitchen_utensils-01.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.