(5) Give the test for pectin.
(6) How may jelly be made from fruit juices that do not contain pectin?
(7) Give the best method of extracting fruit juice for jelly.
(8) What material is best for jelly bags? Why?
(9) What is the general proportion of sugar and juice for making: (a) jelly from very sour fruits? (b) jelly from slightly sour fruits?
(10) Give the method for making jelly by the mean-boiling method.
(11) What is meant by: (a) short boiling? (b) long boiling?
(12) Give two tests for determining when jelly has cooked sufficiently.
(13) (a) How should glasses be prepared before filling them with jelly? (b) How are glasses closed for storing?
(14) (a) What are preserves? (b) What kind of fruits should be selected for preserves?