JELLY TABLE

Approximate Proportions of Sugar and Fruit Juices

Combinein Fruit

Following Juice Sugar Predominant

FRUIT JUICE Proportions Cups Cups Flavor

Apple oo 1 % Apple

Apple V2

Chokecherry Y2 ] ¥%, Chokecherry

Apple V2

Saskatoon V2 1 ¥% Saskatoon
Crabapple — ] %4 Crabapple
High Bush Cranberry (under-ripe) 4... 2 — ] 1 Cranberry

Blackberry Va

Apple Ya ] %3 Blackberry
Currant (red) — ] % Currant
Currant (black) — ] 24 + Bik. Currant
Gooseberry (green) _— 1 1 Gooseberry
Grape (under-ripe) — i % Grape
Blueberry ] 22 ~+=Blueberry

Apple Yo

Cherry Yn ] 23 Cherry

Apple Yip

Rhubarb i) ] 23 Rhubarb

Apple VY,

Blueberry Yn ] ¥% Blueberry

Apple A)

Blueberry A)

Rhubarb V3 1 23 Rhubarb

Apple Y2

Black or Red Raspberry V2 l % Raspberry

Apple V2

Quince Vp ] 22 Quince

Apple i)

Pineapple Y, 1 22 Pineapple

Apple Yn

Peach V2 1 22 Peach

Apple ly

Strawberry Y2 ] 23 Apple

Apple Yy

Quince Vy

Low Bush Cranberry Vy ] 24 Cranberry

Canning Juices for Future Jellies — See timetable for Canning of Fruits

NOTE

All recipes and methods described in this Canning
Book have been thoroughly tested in our Home Service
Kitchen. Your Gas Company does not, however, assume
any responsibility for failures or spoilage experienced
when using this book. Failures should not occur if direc-
tions are followed accurately.

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