The temperature for jellies is 221 degrees Fahrenheit.  If you want a very soft jelly, boil it 220 degrees.  If you want to use it immediately, then boil it to 222 degrees.

If you do not have a thermometer the next best test is to pour the boiling sirup from the side of a clean, hot spoon, held horizontally.  If the sirup is done two drops will break simultaneously from the side of the spoon.

Another test is to take a little jelly on a cold plate and draw a path through it with the point of a spoon; if the path stays and the juice does not run together, the jellying point has been reached.

When the jellying point has been reached, remove the kettle from the fire, skim the jelly and pour immediately into hot, sterilized glasses, which have been set on a cloth wrung out of hot water to prevent breaking.  Fill the glasses not quite full.

Never attempt to make more than six to eight glasses of jelly at one time.  If new at the game make only four, because there is danger of the juice jellying in the kettle before it can be removed.

When the jellies are well set cover them with hot, not merely melted, paraffin.  The paraffin if hot will kill any germs that may fall on the surface of the jelly.  Then cover with the clean tin or aluminum covers and store the jelly in a dry, cool place after proper labeling.

STEPS IN JELLY MAKING

1.  Select firm, slightly underripe fruit that is fairly acid and contains a large amount of pectin.

2.  Prepare fruit as usual by washing, stemming, and so forth.

3.  Heat slowly in acid-proof kettle until fruit is tender.  Mash berries before beginning to cook them.  A little water may be added if necessary to keep from burning.  Cut hard fruits into small pieces; add half as much water as fruit.

4.  Pour into dampened bag.

5.  Drain through closely woven bag.

6.  Make alcohol test for pectin to determine minimum amount of sugar to use, also the character of the fruit.  The amount of pectin, the fundamental jelly-making property, varies in different fruits.  To make the pectin test add to one tablespoonful of cold cooked fruit juice one tablespoonful of grain alcohol.  Shake gently.  Allow to stand one-half hour.  If three-fourths or more of the juice forms a lump add three-fourths as much sugar as juice in making jelly.  If the precipitate—­pectin—­is not held together in a lump or is less than three-fourths of the whole volume of juice, add less sugar in proportion to juice.  If less than one-half forms a lump, add pectin to make the jelly, or can the juice for use as a beverage, flavoring, and so forth.

7.  If fruit juice meets jelly-making test put on to cook.

8.  Add required amount of sugar after juice begins to boil or midway in the process.

9.  Stir until sugar is dissolved.

10.  Cook rapidly, but not hard.