78 DEPARTMENT OF EDUCATION.

8. Bring fruit-juice to a boil and boil from 10-12 min.; add hot sugar slowly,
stir occasionally, and boil until the test shows sufficient cooking to jelly. ‘Too
long boiling destroys the gelatinizing power of the pectin and may also cause
crystals of sugar to form in the jelly after it stands.

9. Tests for Jelly.—Use either the plate or the thermometer test.

(a.) Plate Test—F¥ive minutes after the hot sugar is added to the con-
centrated juice draw the pan back and test. Place a drop on a cold
plate; if it thickens it has been cooked enough. When the mixture
drops from the edge of the spoon in a sheet a similar consistency is
secured.

(b.) Thermometer Test.—This is a more accurate test. Insert a ther-
mometer in boiling syrup. Fruit-juices jelly at a temperature of
218°-221° F. Test quickly, since the jelly may be overcooked if
there is too much delay.

10. Sterilize jelly-glasses in the same manner as fruit-jars; fill with hot
jelly to within 14 inch of the top.

11. Let jelly stand in a sunny place several hours to set; cover with hot
paraffin. Cover the glass with a clean, tight-fitting cover or a heavy paper
tied securely over the top.

MARMALADES.
GRAPEFRUIT MARMALADE.
1 grapefruit. . 1 lemon.
1 orange. Water.
Sugar.

1. Wipe fruit and slice very thinly, rejecting only seeds and core of grape-
fruit.

2. Measure and add three times the quantity of water.

8. Let stand: overnight in an earthenware dish.

4. Next morning boil 10 min. Leave until next day.

5. Then boil 2 hr. Measure, add an equal amount of sugar, and boil about
1 hr., stirring occasionally to keep from burning. Test as for jelly.

6. Pour into sterilized glasses; let stand until firm; then cover with
melted paraffin,

PEACH CONSERVE.

6 qt. peaches. 1 lemon. .
8 oranges. 1 Ib. nuts.
: Sugar.
1. Blanch, peel, and slice peaches.
2. Squeeze juice and pulp from oranges; put rind through a mincer or
chop fine. |

3. Put peaches in kettle; add fruit-juice and rind.
4. Weigh; add 1 1b. sugar to 1 lb. fruit.
5. Cook until clear; stir frequently.
6. Add lemon-juice and chopped nuts; cook 5 min. .
7. Bottle; seal when cold.

STRAWBERRY AND PINEAPPLE CONSERVE.

2 c. strawberries. 1c. grated pineapple.
3c. sugar.