14. When cool add hot melted paraffin. Melt the paraffin in a little coffeepot or pitcher with spout, so it will pour easily.
15. Cover, label and store.
No time can be given for jelly making, for several things enter into consideration: The proportion of pectin in the juice, the amount of water used in cooking the fruit and the proportion of sugar to juice; the more sugar used, the less time needed.
JAMS AND BUTTERS
Jams and butters are not so difficult to make as jellies.
1. Carefully wash berries and fruits.
2. Weigh the fruit on standard scales or, if scales are not convenient, use measuring cup.
3. Mash berries. Cut large fruits into several pieces.
4. Add enough water to prevent sticking.
5. Stir to keep from burning.