Juicy fruits,
like plums, need only the minimum amount of water, while drier fruits,
such as apples, require more. Place the kettle on the stove, as in Fig.
2, and allow the fruit to cook until it is soft or is reduced to a pulp.
The length of time for cooking will also depend entirely on the kind of
fruit that is being used.
21. EXTRACTING JUICE.--When the fruit is thoroughly cooked, pour the
pulp and the juice that has formed into the jelly bag and allow it to
drip into a pan placed directly under the bag, as shown in Fig. 3.
Formerly, it was the custom to let the juice drip until no more remained
in the bag. This method is followed to some extent at present, but it is
falling into disuse, as it is not the most economical way of extracting
the juice from the pulp. More juice can be obtained and more jelly made
from the same amount of fruit if three extractions instead of one are
made. Make the first extraction by pouring the pulp and juice into the
bag and permitting the juice to drip only until it begins to run very
slowly. Then return the pulp to the kettle, add a small quantity of
water, and let it boil again for a few minutes.
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