11.  Test to determine when jelly stage is reached by dipping a clean spoon into boiling juice.  Remove and allow juice to drip from it.  If done, two drops will break simultaneously from side of spoon.  Some prefer to wait until mass sheets off from side of spoon.  Better still, use thermometer.

12.  Remove from fire and skim.

13.  Pour immediately into hot, sterilized glasses.

14.  When cool add hot melted paraffin.  Melt the paraffin in a little coffeepot or pitcher with spout, so it will pour easily.

15.  Cover, label and store.

No time can be given for jelly making, for several things enter into consideration:  The proportion of pectin in the juice, the amount of water used in cooking the fruit and the proportion of sugar to juice; the more sugar used, the less time needed.

JAMS AND BUTTERS

Jams and butters are not so difficult to make as jellies.

1.  Carefully wash berries and fruits.

2.  Weigh the fruit on standard scales or, if scales are not convenient, use measuring cup.

3.  Mash berries.  Cut large fruits into several pieces.

4.  Add enough water to prevent sticking.

5.  Stir to keep from burning.

6.  Cook gently until the mass begins to thicken.

7.  Measure sugar, using three-fourths part of sugar to one part fruit.  That is, for every pound of fruit use three-fourths of a pound of sugar, or to every cup of fruit use three-fourths of a cup of sugar.

8.  Continue cooking, allowing the jam to simmer gently.

9.  Cook the mixture until the desired consistency is reached.  When a little of the jam falls in heavy drops from the spoon, it is thick enough.

10.  A small amount of mixed ground spices, vinegar or crystallized ginger can be added if desired.

11.  Pour into hot, sterilized glasses to within one-half inch of the top.

12.  Allow to cool, seal with paraffin, cover, label and store.

Fruit butters are always softer than jam.  Marmalades are made much as are jams.  The rind is usually used in lemon, orange and grapefruit marmalades.

Conserves consist of a combination of several fruits.  Nuts and raisins are often added to conserves.

Preserves are thick mixtures containing sugar equal to at least three-fourths of the weight of the fruit.

If you wish to eliminate the necessity of using paraffin or other wax tops for jellies, jams and preserves, you can use the cold-pack method of canning.  You may have containers with screw or bail tops which you wish to use in this way.  The following is one recipe showing how to proceed.