CHAPTER VIII 
JELLY-MAKING 
Or all branches of fruit preserving perhaps none has 
undergone such a great change during the last few years 
as jelly-making. ‘The original process was to boil the 
fruits and then squeeze them through a jelly bag, 
putting into the operation an extraordinary amount of 
energy and muscle. After all the liquid possible had 
been squeezed out of the fruits it was measured and 
boiled with equal quantities of sugar. After many tests 
by putting spoonfuls to cool to see if it would set or not 
it was put into its jars or pots. ‘The process was 
sometimes successful, sometimes not. In the present 
day in all preserve-making, if certain rules are followed, 
the result should be certainty not chance, and this is 
especially applicable to jelly-making. Every one may 
make jelly with all hope of success if they are willing 
to give Time, Trouble, and Forethought to the 
work. 
To get the greatest amount of liquid from the 
various fruits, the juices must be extracted by a slow 
and gentle heat, and not by rapid boiling. A clear, 
slow fire must be used for this purpose, and not a 
fierce one. ‘This will take time. Great trouble must 
be taken to carry out all the detail, for it is on 
trifles that success depends. Forethought is necessary 
in order to have all the various things for use all 
ready beforehand, and plenty of boiling water is 
always required, as the jelly bag must always be wrung 
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