OCR Text |
Show When Jelly "Sheets Off" It's Time to Stop Cooking When fruit juice and sugar are cooked rapidly together in a broad, flat-bottomed saucepan, a point Is reached where pectin and acid of the fruit combine with sugar to make jelly. Some jelly makers use thermometer to discover this point They say it is reached when the thermometer reads 219 degrees or 221 degrees F. But bureau of home economics specialists find temperature tests for jellies not as dependable as the "two-drop" "two-drop" or sheeting-off test. The temperature tem-perature when the jelly "sheets off may vary with the kind of fruit or Its condition. This test Is simple. When the rapidly boiling sirup reaches a point where it no longer runs out of a larga spoon In a steady stream, but separates sep-arates Into two lines of drops which sheet together It Is time to stop cooking. |