42 THE BOOK OF FRUIT BOTTLING 
The juice is placed in a preserving pan and brought to 
the boil, and then boiled steadily for 15 minutes. The 
sugar is warmed by setting ina pan in the oven, care 
being taken that it does not burn. To prevent this it 
may be moved from the bottom every now and then 
with a wooden spoon. When the sugar is thoroughly 
heated it is to be added to the juice, and both together 
brought to the boil. Boil quickly for five minutes. 
Have ready a piece of cheese cloth, and strain the jelly 
into the jug which will be used to fill the glasses. The 
jug and glass should be quite hot. Strain through the 
cloth, which should be wrung out of boiling water, and 
fill the ; 4-lb. and 1-lb. glass jars. Jelly made in this way 
should be perfectly bright and clear and quite firm. 
To set, stand the jelly in the hot sun. Never reboil 
if avoidable, as the colour is at once lost, the sugar 
darkening it. 
Red Currant Jelly—Good large fruit should be 
chosen, rather over than under ripe. If picked off the 
stems it facilitates the running through of the liquid. 
Draw the juices from the fruits by putting them in a jar 
standing in a saucepan of hot water. When all the 
fruit is quite soft and mashy it is ready for straining. 
Measure the liquid, and to every pint of liquid allow 
1 lb. of sugar. Boil the liquid for twenty minutes after 
it comes to the boil, and then add the sugar, which 
should be warm. Boil quickly together for ten minutes 
and strain into glasses. 
Black Currant Jelly—Same as above. If liked sweet 
3 lb. of sugar may be added. 
Apple Jelly.—Peel and core the apples. Cut them up 
and put into a preserving pan with enough water to 
prevent them burning. Simmer gently till reduced to 
fine pulp. Strain through a bag, and to every pint of 
juice allow 1 Ib. of sugar. Boil the liquid for twenty 
minutes and add the sugar. Apple jelly differs from 
