the jelly from Extraction One by itself, but usually
combine Extraction Two and Three.

The next step in jelly making is vitally important--that is, how much
sugar to use to a given amount of fruit juice. This is where many
housewives "fall down" on jelly making. They use the same proportion
of sugar to all juices.

To make jelly that does not crystallize the right proportion of sugar
must be added to the juice. To make jelly that is not tough or
unpleasantly sour, the right proportion of sugar and juice must be
used.

Currants and unripe or partly ripened grapes are so rich in pectin
that they require equal amounts of sugar and juice--that is, to every
cup of extracted currant and grape juice we add one cup of sugar.

Red raspberries and blackberries require three-fourths of a cup of
sugar to every cup of juice. All fruits which require much water in
the cooking take three-fourths of a cup of sugar to every cup of
juice. Crab apples and cranberries are examples.

It is harder to make jellies from the fruits to which a large amount
of water is added than from the juicy fruits.

I am frequently asked, "When should you add the sugar to the fruit
juice in jelly making? Do you add it at the beginning of the boiling,
in the middle of the process, or at the end, and should the sugar be
hot when added to the juice?" It is better to add the sugar in the
middle of the jelly-making process than at the beginning or the end.
Skim the juice well before adding the sugar, so as to lose as little
sugar as possible.

If the sugar is hot when added it will not cool the juice, and thus
the cooking time will be shortened. To heat the sugar put it in a
granite dish, place in the oven, leaving the oven door ajar, and stir
occasionally. Be careful not to scorch it.

After the juice is put on, the jelly making should be done as quickly
as possible. No simmering should be allowed and no violent boiling. A
steady boiling, for as few minutes as possible, will produce good
results.

Currant, blueberry and grape jelly usually can be made in from eight
to ten minutes. The hot sugar is added at the end of four or five
minutes.

Raspberry, blackberry and apple jelly take from twenty to thirty
minutes. The sugar is added at the end of ten or fifteen minutes.

The jellying point is hard to determine. If you have a cooking
thermometer or candy thermometer always use it when making jelly. It
is the one sure, reliable test.

The temperatu