Each step is here outlined in the order in
which it should be taken up in doing the actual work. The entire
procedure should be properly followed out in order to insure the best
results, and every part of the work should be carefully done so as to
avoid any waste of material.
[Illustration: FIG. 2]
20. COOKING THE FRUIT.--Prepare the fruit in whatever way is necessary.
The preparation needed will depend, of course, on the kind of fruit
selected for the jelly, but usually not so much preparation is needed as
in the case of canning. For instance, when crab-apple jelly is made, the
stems are removed and the fruit is cut into halves or quarters, but they
need not be peeled nor have the seeds taken out. Specific directions for
the different varieties of fruits are given in the various recipes. The
chief precaution to take in preparing the fruit, no matter what kind is
used, is to see that it is thoroughly cleaned.
With the fruit prepared, put it into a large kettle and add enough water
to start the cooking and prevent scorching. Some fruits will require
more water than others, especially when they must be cooked a long time
in order to soften them sufficiently to extract the juice.
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