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Show Advice Given On Canning Jellies By Member Of Extension Service By DORIS N. HUGHES Extension Service When fruits are at the height of their season and most abundant, the home canner may not have the sugar to make all the jelly she wishes. She can. however, put up a supply of juice to use later for jelly. Jelly made from juice that has been stored as long as six months has as fine a texture as that made from fresh fruit, home economists of the U. S. Department of Agriculture have found. The color and flavor may not be quite so distinct, however. This is especially the case with the juice from red fruits which lose color easily. For making jelly, juice is prepared pre-pared somewhat differently from that canned for beverage use. Fruit must be boiled rather than summered to draw out pectin for jelly and no sugar is added. A mixture of slightly under-ripe and ripe fruit makes the best juice for jelly because the underripe under-ripe fruit gives more pectin and acid, and the ripe fruit gives the full color and flavor. Discard any damaged parts of the fruit. Wash thoroughly and drain. Wash berries ber-ries quickly and handle gently to prevent loss of juice. Cut large fruits like apples in small pieces and leave cores in because they contain pectin. Put fruit on to heat in a broad, flat-bottomed kettle. Very juicy fruit needs no water added, but firm fruit like apples need as much as a cup of water to a pound. 'Crush soft fruit to start juice flowing. Bring fruit to a boil, and stir to prevent scorching. scorch-ing. After boiling starts, berries, currants and grapes need to -boil 5 to 10 minutes until soft; apples and quinces 20 to 25 minutes. |