234 



KEEPING THE GARDEN PRODUCE 



It may be made into a second grade of jelly by itself, or 

 it may be used in marmalades, fruit butters, and so on. 

 Instead of squeezing the bags, the contents may be covered 

 with water, and, often standing over night, boiled again for 

 a "second jelly," and the process may even be repeated 

 again for a " third jelly " with currants and grapes. 



g. Boil the first juice from ten to twenty minutes, accord- 

 ing to the fruit, skimming away any scum that may form. 

 h. Then add sugar. Raspberry or currant juice needs 



an amount of sugar 

 equal to its own bulk ; 

 apples or plums need a 

 little less. The sugar 

 should first be heated, 

 so as not to cool the 

 juice needlessly, and it 

 should not be added 

 faster than the juice can 

 dissolve it. Stirring 

 will help to keep the 

 sugar from burning on 

 the bottom of the kettle. 

 If the sugar is added too 

 soon, it loses much of its sweetness in the necessary 

 boiling, and a larger amount is required. 



i. Continue to boil until the juice " jellies," or thickens 

 slightly. This eighth step is the critical part of the whole 

 process. The addition of the sugar makes the juice liable 

 to boil over unless it is watched closely ; and if the boil- 

 ing is allowed longer than necessary by only a few 

 minutes, the jelly will be more solid than desirable. The 

 jelly maker learns to know the point at which to stop by 

 observing the behavior of the juice when a little is 

 dropped from a spoon or when it is left for a few seconds 



DRIED CORN. 



