THE FRUIT INDUSTRY IN XEW YORK STATK 



and thus may be used to supply deficiencies in the home garden. 

 Apples are especially rich in pectin, and are often added to other 

 fruits for this reason. 



To prepare small fruits for jelly-making, after they have been 

 looked over and washed, put them in a saucepan with a weight on 

 them. Then add water until you can see it. Cover the saucepan 

 and simmer until the juice is cooked, out. Strain the fruit through 

 a sieve into a jelly-bag and suspend the bag to drip until all the 

 juice has run through. 



(For preparing a second and third extraction of juice, see 

 Cornell Reading Course Lesson for Farm Home, Vol. I, No. 15, 

 on " Principles of Jelly-making, "j 



For each cup of juice allow from % to 1 cup of sugar. Boil 

 the strained fruit juice twenty minutes, then add the sugar (which 

 has been previously heated), stir until dissolved, and boil exactly 

 three minutes. There are many tests for determining the exact 

 moment when the boiling mass will " jell " satisfactorily, but the 

 writer has found the above a safe rule to follow. 



Fruit Juices 



Extracted fruit juice may be canned by the cold-pack method 

 and made into jelly as needed, or fruit juices may be prepared 

 with a slight amount of sugar to be used as beverages. Fruit 

 juices may be made from unconsidered fragments of fruit, as in 

 converting a few left-over raspberries into that delectable summer 

 drink, raspberry vinegar. It is not at all necessary to have large 

 quantities to work with, nor is it necessary to go through any com- 

 plicated process of manufacture in order to get good results. 

 Cover raspberries with vinegar and let them stand over night. In 

 the morning strain as for jelly. Allow a cup of sugar for every 

 cup of juice, and boil sugar and juice together for five minutes. 

 Bottle, or put into fruit-jars. 



When served as a beverage, use one part of the juice to three 

 or four parts of water. 



