1256 The Cornell Reading-Courses 



10. Jellies from fruits but slightly acid may be made by adding a vege- 

 table acid to the juice, but this process is not recommended except in 

 the case of sweet apple or quince juices. 



11. Cherry and strawberry jellies are possibilities if the hot mass is 

 boiled somewhat beyond the first jelly test observed. 



12. The white inner skins of oranges and lemons are prolific sources of 

 pectin. Hence, genuine jellies from these fruits may be made. The 

 pectin from these skins may also be used for strengthening other fruit 

 juices. 



13. Apple juice may be made a basis for other fruit jellies. 



14. Blueberries are recommended as an excellent fruit for jelly-making. 



15. Beet sugar and cane sugar may be used interchangeably in jelly- 

 making. 



16. Pectin is probably akin to starch in its chemical nature. It has 

 no relationship to gelatin. 



17. Good jellies cannot be made from all juices by "rule o' thumb." 

 Jelly-making, as practiced in the home, is an art. It consists in so con- 

 trolling conditions by means of sugar (and acid) and by boiling, as to 

 cause the pectin to " set " in a continuous mass throughout the volume 

 allotted to it. 



