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Freshly-filled tins should be kept under observation for a 
fortnight or so before being encased, and as a further precaution 
the tins are often tested. 
This is done by immersing them for a few minutes into hot 
water. The air inside thus expands, and should the least hole 
exist its presence will be revealed by a stream of small air bubbles. 
It is thus seen that fruit pulp affords a simple and ready 
means of storing until needed, all the out-of-season fruit we require 
for jam-making, marketing the balance at a time when the market 
is not glutted with the particular fruit thus preserved. 
One ton of apricots makes one ton of pulp, the water added 
making up the weight of the pits removed. 
For ccnverting into jam, about 34lb. of sugar is added to 
every pound of pulp and the mass boiled for about 30 minutes. 
JELLIES, 
Fruit jellies constitute one of the most attractive and tasty 
forms of utilising fruit; they keep indefinitely. Apples, quinces, 
loquats, plums, apricots, grapes, strawberries, guavas, Cape goose- 
berries, rosellas, and a host of other fruit can thus be treated. 
Peetie acid, sugar and heat combined with fruit juice, cause the 
mass to set in a jelly. For that reason fruits not quite over-ripe 
are preferable, as they contain a larger amount of pectic acid, which, 
on ripening, is gradually converted into pectin, whilst the fruit 
becomes soft to the touch. When combined with sugar, and boiled 
for a certain time and then cooled, fruit juices coagulate and set 
into a jelly. 
The amount of sugar required is approximately equal to that 
of the fruit juice. In order to impart to the jelly a clearer fracture 
lemon juice is at times added. If the fruit is cut with a sharp 
spoon (not iron) or with a plated knife, it will not brown. 
To make into jelly the fruit is boiled in an enamel, aluminium, 
or a copper vessel, peel, core, and all, until quite soft, but not 
pulpy, water to cover the fruit is used. It is then strained by 
squeezing through a cloth or through a flannel bag. To each pint 
of juice, add 34 to Ib. of brewer’s crystals. After boiling briskly 
for half an hour the liquid, placed on a plate, will jellify. This 
takes place at a temperature of about 113° C. (235° F.). Another 
good test is to let a drop or two of the boiled fruit juice into a 
tumbler of water, when, should it sink to the bottom of the glass, 
it is ready for bottling. The jars should be hot when filled to the 
edge; all air bubbles are removed with the back of a knife drawn 
across the surface. 
After standing for a few hours in a cool place, away from 
dust, the jars are covered with paper that has been dipped in milk, 
or white of egg, or in spirits of wine, and put away until required. 
