Fruit juices must be skimmed while cooking to prevent cloudy jelly. To have clear, sparkling jelly, it is safer to strain the second time. To do this, have jelly bag, jelly dipper, and an earthen pitcher, as well as jelly glasses, ready in hot water, and when the jelly is ready to pour out, strain into the glasses. Some things jell so suddenly that much is lost by trying to strain, unless done quickly.
For all jellies measure the liquid after straining before putting to cook, and use an equal amount of sugar or less, as you like, for the jelling depends on the pectin of the fruit, and the juice will jell with no sugar. If the jelly is for meat, use less sugar than if for some other purpose. When the sugar and fruit juice have been measured, put the juice to cook in a new granite or porcelain lined kettle, - at least one free from stains if you wish a transparent jelly of its own color, - and the sugar in the oven to heat. The object in having the sugar hot is simply to hasten the work of jelly making, and the jelly is probably a little clearer when so made, as the boiling need not stop when the sugar is added. Jellies will also have a better color and flavor when the juice is cooked so that the sugar need be added only long enough, before taking from the fire, to be thoroughly dissolved and perfectly combined with the fruit juice.
Paraffine poured over the top of jelly to the thickness of one-fourth of an inch makes a good, cheap, and convenient covering. When ready to use the jelly, loosen the edges of the parafhne with a knife, and remove it, wash the parafhne, dry it, and lay it away for future use.
In using the following formulae, be sure that the directions are faithfully carried out. These are rules which have been tested and used in classes, and any variation from them may give disastrous results. If the fruit is used with much water clinging to it, it will of course require longer boiling than as here given for drained fruit.
The pulp of fruit used for jellies may be mixed with an equal portion of fresh fruit, and used for jams.