Jellies and Jams

Ingredients

• fruit juice
• sugar

Directions

1. In a large dripping pan, boil the fruit juice for 20 minutes, stirring often to prevent burning.

2. Add hot sugar and let it boil once.

3. Pour immediately into jelly glasses to prevent a skin from forming.

4. Cover with brandied tissue paper cut to fit closely.

5. Cool quickly and store in a dry, cool, dark place.

6. Check for fermentation towards the end of summer and reboil if necessary.

7. To test jelly, drop a little in very cold water; if it sinks, it's done.