To be satisfactory, jelly must be made from fruit juices
containing pectin and acid. Pectin is a substance in the fruit
which is soluble in hot water and which, when cooked with sugar
and acid, gives, after cooling, the right consistency to jelly.
Fruits to be used should be sound, just ripe or slightly under-
ripe, and gathered but a short time. Wash them, remove stems and
cut large fruits into pieces. With juicy fruits add just enough
water to prevent burning while cooking. In using fruits which
are not juicy cover them with water. Cook slowly until the
fruits are soft. Strain through a bag made of flannel or two
thicknesses of cheesecloth or similar material. JELLY MAKING
WITH To determine if the juice contains pectin, boil 1
tablespoonful and cool. To this add 1 tablespoonful of grain or
wood alcohol and mix, gently rotating the glass. Let stand for a
while. If a solid mass––which is pectin––collects, this
indicates that in making jelly one part of sugar or sugar
substitute (corn syrup or honey) should be