(a) Reheat until the boiling temperature is reached, then pour into sterilized jars. Fill to overflowing and seal.
(b) Place the juice in sterilized jars. Partially seal and place in a water bath having the water reach the neck of the jar. Let it cook at a simmering temperature from 20 to 30 minutes. Remove from the water bath, and seal securely.
In the winter time or when desired for use, this fruit juice may be made into jelly as directed in General Method of Jelly Making, or it may be sweetened, diluted if necessary, and used as a beverage. This method of preserving fruit juice is especially desirable when there is a scarcity of sugar.
[Illustration: FIGURE 92—THE COMPOSITION OF FRUITS AND FRUIT PRODUCTS.
(Revised edition.)]
QUESTIONS
Note the difference in the quantity of carbohydrates in Canned Fruit and Fruit Jelly (see Figure 92). What kind of carbohydrate is present in greatest quantity in these foods?
To what is the difference in flavor of Canned Fruit and Fruit Jelly largely due?
What is the chief difference in the processes of jam making and jelly making?
What is the result if too much sugar is used in jelly making?
What is the result if jelly is cooked too long?