The International Jewish Cook Book: JELLIES AND PRESERVES
In making preserves or jellies use none but porcelain-lined or bell-metal kettles, being very careful to have them perfectly clean. Scour with sapolio or sand before using. Take plenty of time to do your work, as you will find that too great hurry is unprofitable. Use glass jars and the best white sugar, and do not have any other cooking going on while preserving, as the steam or grease will be apt to injure your preserves.
When fruit is preserved with a large amount of sugar (a pound of sugar to a pound of fruit) it does not need to be sealed in airtight jars; because bacteria do not readily form in the thick, sugary syrup. It is, however, best kept in small sealed jars.
In damp weather jelly takes longer to form. Try to select a sunny, dry day for jelly making. You can prepare your juice even if it is cloudy, but wait for sunshine before adding the sugar and final boiling.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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