If
it registers less than 25 degrees, more sugar should be added. Then if
it is necessary to add either sugar or juice, the additional ingredient
should be carefully measured in order that the proportions may be
correct for the making of jelly. It must not be understood that a
hydrometer is an actual necessity in the making of jelly, for very good
jelly can be made without measuring the ingredients in this manner.
However, if a hydrometer is not used, it will be necessary to apply the
best judgment possible to the rules given for the proportion of
ingredients used in jelly making.
29. COMBINING THE JUICE AND SUGAR.--The mixing of the juice and the
sugar may seem like a trivial matter, but in reality much is involved in
combining these ingredients properly. It may be done in three different
ways. In the first method, which is called _long boiling_, the sugar and
the juice are mixed cold and are then allowed to come to the boiling
point together. The second, which is known as _mean boiling_, consists
in putting the cold juice on the stove, allowing it to boil about half
the required time, and then adding the sugar, which has also been
heated.
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