three-fourths of the whole volume of juice, use less sugar. If the
pectin is less than one-half add some form of pectin to make the
jelly, or can the juice for use as a beverage, for flavoring ice cream
or some form of cooking.

By employing this test, sugar can often be reduced, and thus the jelly
texture will be fine, less rubbery and the flavor will be better.

After the fruit has been selected and prepared as usual by washing,
stemming, and so forth, it is ready to be heated in an acid-proof
kettle. With juicy fruits use just enough water to prevent
burning--about one cup of water to every four or five quarts of fruit.
The juicy fruits are currants, raspberries, and so forth. With less
juicy fruits, as apples or quinces, use enough water to cover, or
follow the rule, half as much water as fruit. Use the cores, skins and
seeds; these improve the flavor and color of the jelly.

Berries can be mashed. Heat the fruit slowly in a covered kettle,
stirring once in a while to obtain an even cooking. When the simmering
point is reached, crush the fruit with a well-soaked wooden masher.
When the fruit is tender or has a transparent appearance, it is ready
to strain.

The jelly bag must be of closely woven material; one with a large
mouth is advisable. If cheesecloth is used double it and tie opposite
corners together. When a very clear jelly is desired use a flannel or
felt bag for straining the juice.

What drips into the dish or pan is called Extraction One. When this
Extraction One is fairly drained out, which takes about thirty
minutes, do not squeeze the pulp for a second grade jelly as so many
housewives do; instead, make another juice extraction. To do this,
empty the contents or pulp in the bag into the preserving kettle,
cover with water, and stir until thoroughly mixed; then cover, bring
slowly to a boil as before and drain again. The juice that drips out
is called Extraction Two.

The pectin-alcohol test can be used here again to find out whether
there is much or little or no pectin left. If much pectin is present,
you can repeat the operation and get Extraction Three.

Three extractions usually exhaust the pectin, but sometimes you can
get as many as five extractions.

You may say, "Why bother with extractions--why not squeeze the juice
and be done with it?" You will get clearer, better-flavored and more
glasses of jelly if you will make the extractions than if you squeeze
the jelly bag.

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