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HOME CANNING MANUAL 
PRINCIPLES OF JELLY MAKING 
To be satisfactory, jelly must be made from 
fruit juice containing pectin and acid. Pectin 
is a substance in the fruit which is soluble 
in hot water and which, when cooked with 
sugar and acid, gives, after cooling, the right 
consistency to jelly. 
Fruits to be used should be sound, just ripe 
or slightly under-ripe, and gathered but a 
short time. Wash them, remove stems and 
cut large fruits into pieces. 
With juicy fruits add just 
enough water to prevent 
burning while cooking. In 
using fruits which are not 
juicy cover them with water. 
Cook slowly until the fruits 
are soft. Strain through a 
bag made of flannel or two 
thicknesses of cheesecloth or 
similar material. 
JELLY MAKING WITH 
PECTIN TEST 
To determine if the juice 
contains pectin, boil 1 table- 
spoonful and cool. To this add 1 table- 
spoonful of grain or wood alcohol and mix, 
gently rotating the glass. Let stand for a 
while. If a solid mass — which is pectin — - 
collects, this indicates that in making jelly 
one part of sugar or sugar substitute (corn 
syrup or honey) should be used to one part 
of juice. If the pectin collects in two or three 
masses, use Vz to as much sugar or sub- 
stitute as juice. If it collects in several 
small particles use half. If the presence of 
pectin is not shown as described, it should be 
supplied by the addition of the juice of 
slightly under-ripe fruits, such as sour apples, 
currants, crab-apples, green grapes, green 
gooseberries or wild cherries. 
Measure the juice and sugar or substitute. 
Sugar may be spread on a platter and heated. 
Do not let it scorch. When the juice begins 
to boil add the sugar or substitute. Boil 
rapidly. This is important. The jelly point 
is reached when the juice drops as one 
mass from the side of a spoon or when two 
drops run together and fall as one from the 
side of the spoon. Skim the juice, pour into 
sterilized glasses and cool as quickly as pos- 
sible. Currant and green grape juice require 
8 to 10 minutes boiling to reach the jelly 
point while all other juices require from 20 
to 30 minutes. 
When the jelly is cold pour over the sur- 
face a layer of hot paraffin. A toothpick 
run around the edge while the paraffin is still 
hot will give a better seal. Protect the par- 
affin with a cover of metal or paper. 
Three or more extractions of juice may be 
made from fruit. When the first extraction 
is well drained cover the pulp with water and 
let it simmer 30 minutes. Drain, and test 
juice for pectin. For the third extraction 
proceed in the same manner. The juice re- 
sulting from the second and third extractions 
may be combined. If the third extraction 
shows much pectin a fourth extraction may 
be made. The first pectin 
test should be saved for com- 
parison with the others. 
If the second, third or 
fourth extraction of juice is 
found thinner than the first 
extraction, boil it until it is 
as thick as the first, then 
add the sugar or substitute 
called for. 
JELLY MAKING WITH- 
OUT TEST 
The test for pectin is de- 
sirable, but it is not essential. 
A large percentage of house- 
wives make jelly without this test, and satis- 
factory results may be obtained without it if 
care is taken to follow directions and to use 
the right fruits. For the inexperienced jelly 
maker the safe rule is to confine jelly-making 
to the fruits which are ideal for the purpose. 
These include currants, sour apples, crab- 
apples, under-ripe grapes, quinces, rasp- 
berries, blackberries, blueberries, wild cher- 
ries, and green gooseberries. These contain 
pectin and acid in sufficient quantities. 
In making jelly without the alcohol test, 
with the juice of currants and under-ripe 
grapes use 1 cup of sugar to 1 cup of juice. 
With raspberries, blackberries, blueberries, 
sour apples, crab-apples, quinces, wild 
cherries and green goosebe ries use % cup 
of sugar to 1 cup of juice. This applies to 
the first extraction of juice and to the later 
extractions when they have been boiled to 
the consistency of the first extraction. 
Satisfactory jelly may be made by using 
^ to 34 cup com syrup or honey to 1 cup of 
fruit juice, following the general directions 
for jelly making. The proportion of sugar 
substitute will depend upon the acidity and 
pectin content of the fruit juice. On account 
of the water content of the corn syrup the 
juice will require a little longer cooking before 
the jelly point is reached. 
Fruits which contain pectin but lack suffi- 
cient acid are peach, pear, quince, sweet 
apple and guava. With these acid may be 
added by the use of juice of sour apples, 
crab-apples or under-ripe grapes. 
Strawberries and cherries have acidity but 
