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Show , Lynn Says: When you make Jellies and jams: Wash fruits and berries carefully, discarding bruised or decayed spots. Cut large fruits in quarters or pieces, or chop for making Jams. Fruits like crab-apples, crab-apples, apples or quinces are not peeled because the peeling contains con-tains much of the precious pectin pec-tin content. Hard fruits like apples- and quinces should barely be covered with water. Currants, grapes and berries need only enough water to start cooking. Fruits should be boiled only until soft, otherwise other-wise they lose flavor and color. , Melt paraffin until it is smoking smok-ing hot and pour over top of Jelly after it has cooled. Rotate glass to make sure edges are coated with paraffin. |