Pour it the second time
into the jelly bag, and let it drip as before. Cook it the third time in
the same way, and then allow it to drip until all the juice is
extracted. At this point, mix the juice from the three extractions. They
should not be used separately, for they are much different in quality,
the third one being not so good as the second and the second, inferior
to the first. On the other hand, when all three are mixed, an excellent
quality is the result, provided all conditions are correct, and a larger
quantity of juice is obtained for the jelly.
[Illustration: FIG. 3]
22. The quantity of juice that may be extracted depends on the quality
as well as the kind of fruit. If the season is a rainy one, the fruits
will be found to contain more juice than they would in a dry season.
Then, too, if the fruits are picked immediately after a rain, they will
contain more juice than the same fruits before the rain. The amount of
juice the fruit contains determines, of course, the quantity of water
that should be added in the cooking. If only one extraction is intended,
3 to 4 quarts of water may be used for 8 quarts of fruit, depending on
the kind of fruit; but if three extractions are to be made, less water
should be added for each extraction.
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