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Jelly-Making

To be successful in jelly-making it is necessary to understand a few of the simple underlying principles. The making of jelly is possible through the presence in the fruit of pectin, a carbohydrate, somewhat similar in its properties to starch. This element exists in largest quantities in the following fruits: currant, apple, quince, grape, blackberry and raspberry; so that these fruits are preferred for jelly-making. Moreover, the pec- Hanned for a