q;
8.

To extract fruit juices use one of the following methods:

(a) the cellulose method (See below).

(b) add enough water to barely cover hard fruits. Berries and
currants and juicy fruits require just enough water (4 c.
or less) to start the fruit cooking. Boil rapidly until fruit
is tender.

Pour hot cooked fruit into sterilized jelly bag. Let drip over
night, then press gently. See note about second extractions
on page 18. If cellulose method (below) is used, the juice can
be squeezed out immediately.

Measure juice, allow % c. sugar for each cup of juice, but do
not combine at this stage.

Boil juice until as thick as table cream (1-20 mins. depending
on amount of water used). If doubtful, give the pectin test.

Warm sugar before adding togive a clear jelly. Skim juice, add
Sugar and boil 3 to 5 mins or until it jells.

Pour into sterilized jars and seal with wax.

Store in a cool, dark, dry place.

Cellulose Method of Extracting Fruit Juice in Jelly Making

This method will give at least 1% to 2 times as much juice

as the conventional method of cooking the fruit to extract the juice.

—e

Place 10 sheets of unscented cleansing tissue in a saucepan
and add 2 quarts of hot water.

Stir with a spoon to break up the tissues, then turn the mass
into a sieve and shake. . .butdo not press out the excess wat-
er. This will prevent tissues from absorbing fruit juice.
Return tissue mass tothe saucepan and add 6 to 8 cups crush-
ed fruit (approximately 2 to 3 pounds).

Add additional water if required, as in the case of firm fruits
or fruits rich in pectin; example: apples, crabapples, quince
and currants.

Boil until fruit is tender, stirring constantly. The tissues, com-
posed of cellulose or wood fibre, break down cell walls of the
fruit and allow the juice to escape.

Place the fruit in a scalded jelly bag, and as soon as bag is
cool enough to handle, squeeze out juice by force. It is not
necessary to let the fruit drip for hours, or overnight, because
the tissues filter the juice and make it clear.

From this point on proceed in the usual way to make jelly.

Note: Conventional method of extracting fruit juice is outlined

above, see 2(b) and 3.

it