JELLY-MAKING 43 
other jellies in requiring a good deal more boiling when 
the sugar and fruit are added together. Twenty 
minutes to half an hour is always necessary, and then 
before taking off the fire it ‘should be tested to see if it 
jellies well. If not, go on boiling till this is the case. 
Crab Apple Jelly is made in the same manner. ‘The 
larger the crabs are the better, as it is very tedious making 
it with small fruits. 
Grape Jelly—This is a preserve little known, but 
quite worth trying, especially as it is an excellent way 
of using up the thinnings of grapes. When the berries 
are of a good size they should be put into a preserving 
pan with just enough water to prevent them burning. 
When quite soft strain, and to every pint of juice allow 
1 lb. of sugar. Boil the juice and sugar together for one 
hour and set in jars. 
