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Drip overnight

(Jellies) - (The International Jewish Cook Book)







Next morning measure the juice. For every pint allow a pint of
granulated sugar, which is put in a flat pan. Juice is put in kettle and
allowed to come to boiling point. Sugar is placed in oven and heated.
When juice boils add sugar and stir until dissolved.
When this boils remove from fire and skim. Do this three times. Now test
liquid with syrup gauge to see if it registers twenty-five degrees.
Without gauge let it drip from spoon, half cooled, to see if it jells.
Strain into sterilized jelly glasses. Place glasses on a board in a
sunny exposure until it hardens Cover with melted paraffin one-fourth
inch thick.











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