3. Measure equal quantities juice and sugar.
4. Boil juice ten minutes, add heated sugar. (Heated by being placed in warm oven.)
5. Boil until it drops thick from a cold silver spoon, or jells on a plate.
6. The smaller the quantity of jelly made at a time, the clearer it is.
7. Cook no more than three cups of juice at a time.
8. Skim carefully.
9. Boil regularly.
10. Pour in sterilized glasses.
11. Let stand in bright sun twenty-four hours.
12. Cover with very hot paraffin. This kills any bacteria that may have collected.