Never stand a jar where a cold draft can reach it; let it stand over night upside down, to be sure there is no possible chance of its leaking.
The fruit used should be of the best quality, firm and not too ripe, and preserved as soon as possible after picking, to have the finest flavor.
Hands, utensils, fruit, etc. should be spotlessly clean.
A silver knife, fork, and spoon (or a wooden spoon) were the best articles to use in preparing or stirring the fruit, thus preventing discoloration.
Each jar should be thoroughly wiped on the outside with a clean damp cloth and labeled before putting away.
Marmalades, jams, and jellies, were sufficiently protected if covered with a coating of melted paraffin.
If you wanted nice clear jelly it must never be squeezed, but allowed to drip through a jelly bag made of a double thickness of cheesecloth, or a jelly bag that you can buy attached to a wire frame.
You could tell when the "jelly point" had been reached if a little poured on to a cold saucer began to set, or if the juice dropped as one mass from the side of a spoon, or when two drops ran together and fell as one from the side of the spoon.
Mother thought these ten "rules and regulations" were sufficient, and, of course, Adelaide agreed.