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JELLIES—Jelly Bag, Jams and Preserves, How to Make.2
through the jelly bag, press
ing as little as possible to get all the juices and not to press the pulp through any more than you can help, nor should any more water be put in in the cooking than is absolutely necessary to prevent burning till the juices start by the-heat, never more than to barely cover the fruit.
The Jelly Bag is usually made of flannel, 10 or 12 inches across the mouth, and tapering to a point, the whole being 18 or 20 inches long, unless large-amounts are to be made, in which case make as large as needed; and if only very small amounts are to be made, straining through a piece of flannel will do. If a bag is made there should be a stout cord around the top to suspend it with, over a pole or some other convenience, to drain thoroughly before any pressure is applied; then, if you choose, for clearness' sake, remove this and set another dish, using the first drained off for your choicest friends. Press out then through the bag all you like, which will be more of a jam than a jelly. Jams and marmalades are much the same, thick and containing all the pulp, or substance of the fruit.
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