With but a few exceptions, noted below, the rule for all fruit jellies is substantially the same. The directions given, if followed closely, cannot fail to produce a clear, sparkling jelly. If it should after strict adherence to the recipe prove watery, the fault is in the fruit, not in the method or the maker. Thin liquid jellies can often be brought to greater firmness if the filled glasses are allowed to stand in the hot sun for a season. Sometimes three or four hours will suffice, at other times as many days may be required. Not until the jelly is at least comparatively firm should it be covered with waxed or brandied tissue-paper, and sealed from the air.