Then, as shown in Fig. 7, slowly add the correct
proportion of hot sugar to the boiling juice, stirring constantly so
that the sugar will dissolve as quickly as possible.
31. BOILING THE JUICE AND SUGAR.--The boiling of the juice, both before
and after the sugar is added, should be done rapidly. During this
process, it will be found that a scum will form over the top of the
juice. This should be skimmed off as it forms, for it is a detriment to
the jelly. As shown in Fig. 8, draw a large spoon over the top of the
boiling juice from time to time and skim off the scum that rises,
placing it into any small dish that is handy. It is usually advisable
to do as much skimming as possible before the sugar is added, so that
only a minimum amount of sugar will be lost.
The length of time required to boil the juice after the sugar is added
depends very largely on the way in which the boiling is carried on. If
the mixture is boiled rapidly, less time will, of course, be needed than
if it is boiled slowly. Therefore, no definite time can be set for the
cooking. However, several tests may be resorted to in order to determine
whether the sugar and juice have boiled long enough to jell when the
mixture is cold.
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