fourth the weight of berries, and cook until the desired consistency is 

 obtained. Transfer to sterile glass jars and seal at once. 



The addition of apple pulp (see page lo) will greatly improve the 

 quality and lessen the cost of the product. 



Blueberry Jam 



Pick over the berries to remove decayed fruit and stems. Proceed as 

 for blackberry jam. 



Raspberry Jam 

 Same as for blackberry jam. 



Strawberry Jam 



The fruit should be well ripened, — over-ripe rather than under- 

 ripe. Remove hulls and weigh the hulled berries. Wash thoroughly 

 and nm through food chopper if a uniform consistency is desired. 



Place the ground pulp in preserving vessel and cook at boiling point 

 for ten minutes. Add sugar equal to one-fourth the weight of the 

 berries and cook until the desired consistency is obtained. Fill into 

 sterilized containers and seal at once. 



If the berries are obtained near the close of the season the cost of the 

 finished jam may be reduced; also its quality may be improved by the 

 addition of well-cooked apple pulp. (See page lo.) 



JELLIES 



In making jellies three things must be present in the fruit juice. 

 These are pectin, acid and sugar. All three of these occur in some fruits, 

 while others may lack either the pectin or acid in sufhcient quantity. 

 This explains why it is relatively easy to make jelly out of certain fruit 

 juices like the apple and the plimi, but difficult or impossible to get 

 good jelly from such fruits as the peach, cherry and some of the small 

 fruits. 



The successful home manufacture of fruit jellies will depend upon a 

 number of factors among which the following may be noted as the most 

 important: (i) the proper selection of the fruit; (2) the extraction of 

 the juice; (3) the rate of cooking; (4) the amount of sugar added; (5) 

 length of cooking both before and after addition of the sugar. 



The Selection of the Fruit 



All fruit is at its maximum quality when it is just ripe. At this time, 

 also, most fruits which normally contain acids and pectin in sufficient 

 quantities to produce jellies are in their prime for jelly making. If one 

 must use fruits slightly over-ripe either add a small quantity of the 

 same fruit that is under-ripe or add another fruit that is known to con- 

 tain pectin. Most of our acid fall and winter apples, as Wealthy, Olden- 

 biu-g, Mcintosh, Rhode Island and Baldwin, can be relied upon to 

 supply pectin when used while still in good eating condition. 



If the fruit is known to contain pectin but is deficient in acid the 

 addition of a small amount of juice from an acid fruit, such as cherry, 

 currant, plum or apple, will correct this deficiency. No hard and fast 



