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Materials Used or Required

The Fruit-Sorted, mashed and ready for putting up.

Corn Syrup-An ample supply for the season's requirements. It keeps perfectly, does not crystalize; handy to have on hand.

Sugar-Sufficient for your needs or the allowance that is allotted to you.

For some purposes brown sugar can be substituted for granulated, but the latter is preferable.

Utensils Required - Preserving kettle, enameled preferred, but lacking this aluminum or tin can be substituted.

Wooden spoons for stirring the mixture.

Cotton bag for straining jelly.

Jars-Glass, plain or screw top, or stone jars.

Covers and rubbers for screw top glass jars.

Paraffin and heavy paper for covering either plain glass or stone jars. Labels-to indicate kind of fruit in the jar and date of putting up.

All utensils must be perfectly clean.

Jars must be freshly cleaned and scalded.

Jelly bags sterilized.

It is a controversial point if the jam, jelly, marmalade or preserves should be covered while hot or left to become cold. Both courses are recommended by experts. In days gone by an excellent product was made and left until cold, then covered with tissue paper dipped in brandy, and a tightly tied-down cover of white paper dipped in white of egg.

It must always be stored in a cool, dry place.