1062 Rural School Leaflet 



of sugar. If the currants were picked just after a rain, add a little less sugar, 

 perhaps f cup. Stir the mixture frequently so as to keep it from burning. 



7. Tests. — There is no absolutely sure test in jelly-making, but there 

 are two that will help. The first is to put a few drops of the mixture on 

 a cold dish and let it cool. If cooked enough, it should jelly. The other 

 is to drop the mixture from your spoon and see whether it " jellies," or 

 breaks off as it drops. The second test is somewhat better because it is 

 quicker and the jelly mixture has less opportunity to get overcooked while 

 the test is being made. 



8. If any scum appears during the first or the second cooking of the 

 juice, remove it. 



9. When the jelly stage is reached, take the saucepan from the stove and 

 let the jelly stand until absolutely quiet before pouring into the tumblers. 



10. The tumblers should be clean and hot when the mixture is added. 

 If you put them into a baking-pan and place them in the oven for 5 or 

 10 minutes until they are thoroughly heated, they will be ready to use. 

 Do not take them from the oven until you are ready to pour the juice. 



11. When cool and "set," pour melted paraffin over the top of the 

 jelly. You will find it convenient to keep a small agate saucepan, such 

 as is shown in the illustration, for paraffin only. 



12. Mark the jelly neatly, as described under " Canning." 



Special points in making apple jelly. — Follow the directions as given 

 for currant jelly, with these exceptions : Cut apples into quarters, throw- 

 ing away any unsound parts. Do not core nor pare. Cover with water. 

 You will not need to mash the apples. Boil juice at least 10 minutes 

 before adding sugar. For each cupful of the boiled juice, add f cup of sugar. 



Second-extraction jelly. — Some time you may like to try adding enough 

 water to cover the pulp that is left, and then boiling this again in order to 

 extract more juice. Proceed as before, but add a little less sugar to the boiled 

 juice. The reason why jelly can be made out of this second juice is because 

 there is in it some of the substance that causes jelly to form. This is a gummy 

 substance known as pectin, which is not all taken out of the fruit in the first 

 boiling. If you try this second-extraction jelly, send in the tumbler 

 marked Extraction II along with your regular tumbler. 



SCORE CARD FOR CANNED FRUIT 



Flavor, taste 40 points 



Appearance, color, keeping of form of fruit, keep- 

 ing qualities of fruit 45 points 



Marking of jar 5 points 



Written report 10 points 



100 points 



