4. Pour into dampened bag.
5. Drain through closely woven bag.
6. Make alcohol test for pectin to determine minimum amount of sugar to use, also the character of the fruit. The amount of pectin, the fundamental jelly-making property, varies in different fruits. To make the pectin test add to one tablespoonful of cold cooked fruit juice one tablespoonful of grain alcohol. Shake gently. Allow to stand one-half hour. If three-fourths or more of the juice forms a lump add three-fourths as much sugar as juice in making jelly. If the precipitate—pectin—is not held together in a lump or is less than three-fourths of the whole volume of juice, add less sugar in proportion to juice. If less than one-half forms a lump, add pectin to make the jelly, or can the juice for use as a beverage, flavoring, and so forth.
7. If fruit juice meets jelly-making test put on to cook.
8. Add required amount of sugar after juice begins to boil or midway in the process.
9. Stir until sugar is dissolved.
10. Cook rapidly, but not hard.
11. Test to determine when jelly stage is reached by dipping a clean spoon into boiling juice. Remove and allow juice to drip from it. If done, two drops will break simultaneously from side of spoon. Some prefer to wait until mass sheets off from side of spoon. Better still, use thermometer.
12. Remove from fire and skim.
13. Pour immediately into hot, sterilized glasses.