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To 1 tbsp. cooked fruit juice, add 1 tsp. sugar and 1% tsp.
Epsom salts. Stir the mixture until the salts have dissolved
and let stand for 20 mins. If the mixture forms a solid mass
or large particles, the juice will make satisfactory jelly.

Commercial Pectin

Commercial pectin greatly simplifies the jellying of fruits

that are low in pectin. It also increases the yield. Pectin products

come in two forms, powdered and liquid and are not directly inter-
changeable.

Follow manufacturer’s directions.
Do not attempt to double recipes.
Use liquid pectin within 10 days after opening the bottle.

GENERAL DIRECTIONS

hn

2.

Always sterilize jars. (See page 4).

Make jams and jellies in small quantities — not more than 6
to 8 cups at a time.

Boil rapidly. Slow simmering destroys pectin and darkens the
fruit.

Warm sugar before adding to give a clear jelly.

The addition of % tsp. butter to jam helps to reduce foaming
during the boiling period. |

Wipe the neck and rim of each jar thoroughly before waxing.
This will ensure a perfect seal and prevent ‘‘weeping’’ of the
jam or jelly. Pour a thin layer of melted paraffin over jam.
Leave until jam is cold, then cover with a second layer. Cover
with paper or a metal lid and store in a cool, dry place.

Always melt wax over boiling water. Wax meited on direct heat
can explode and ignite, causing severe burns and a fire.

A jelly should have agood color, be sparkling and transpar-

ent and have adecided fruit flavor. It should be firm enough, with-

out being tough or gummy, to hold its shape when turned out of a
glass.

Method For Making Jellies

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Wash fruits butdo not peel or core. Crush berries and currants;
cube hard fruits.

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