Show JELLY M I When making elderberry Jelly In order I to have It set use a a. commercial pectin or add another fruit juice rich In pectin Jelly should be cooked In small quantities ties no more than two quarts at a a. time because evaporation does not take place rapidly enough If a a. large quantity of juice Is used and the long period of cooking effects the color and flavor of the jelly and often results in tough jelly Be sure not to overheat paraffin for lor jam and Jelly sealing Pour on paraffin paraffin par par- for a 1 thin layer turning glass so that paraffin comes In direct contact I with glass all the way around Add an another another another an- an other thin layer after first Is cold I |