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t bleaching. When using steam-pressure or pressure-cooking outfit on preserves, remember to keep the valve open during the sterilizing. SPECIAL DIRECTIONS FOR JELLY AND JAM MAKING Apples vary in the percentage of sugar and acid they contain; a fine flavored acid apple should be used when possible. Winter apples are best for jelly making. If necessary to make apple jelly in the spring, add juice of 1 lemon to every pint of apple juice. Apricots are delicious combined with pineapple. Blackberries, elderberries and loganberries make delicious juices and shrubs for summer beverages. The total time of making blueberry jelly need not exceed 10 minutes. Cranberries are not always put through a jelly bag, but are rubbed through a sieve. Cherries are most delicious if preserved in the sun. A good combination for preserves is equal parts of cherries and strawberries. Crab apples can be combined with some juices, such as peach, pear and pineapple, to furnish necessary pectin. One-half currants and one-half raspberries make a delicious jelly; currants are in best condition for jelly making from June 28 to July 3. Black currant jam is considered quite a delicacy these days. Acid grapes are best for jelly; sweet, ripe grapes contain too much sugar. Equal portions ripe and green grapes are satisfactory. If gooseberries are fully ripe they make finer-flavored jam than do green-as-grass gooseberries. Some women are successful in making peach jelly, but be sure to test for pectin before completing the process, to save time and effort. Pineapple is best canned alone or used as foundation for conserves. An underripe, acid plum is best. Plums and apples combined make an excellent tasting jelly. Quince parings are often used for jelly, the better part of the fruit being used for preserving. Raspberries and other berries should not be gathered after a rain, for they will have absorbed so much water as to make it difficult, without excessive boiling, to get the juice to "jell." Rhubarb is an excellent foundation for the more expensive fruit. It will take the flavor of other fruits and thus we can make an otherwise expensive jam "go a long way." Strawberries combine well with other fruits and can be utilized in many ways. Select sour, smooth-skinned oranges. Lemon Marmalade. After the 9 oranges and 6 lemons are sliced, put in kettle; add 4 quarts water, cover and let stand 36 hours; then boi
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