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JELLIES—Jelly Bag, Jams and Preserves, How to Make. 3
Jams and Marmalades contain the puree (which see for further explanation of), pulp, or substance of the fruit; while jellies contain only the juices, with. 1 lb of nice white sugar to every 1 pt. of the juice—jams, about 3/4 lb. will do; while preserves contain the whole fruit, and a pound of sugar to a pound of fruit, but brown sugar may be used with the two last, as it is cheaper and they are not transparent to show the difference. Jams and marmalades (for marmalades, see Quince Marmalade, ) need boiling or cooking until they are of a proper consistence, like apple butter, or nearly so; while jellies only need sufficient heat at first to raise the scum, which should be removed as it rises, after which to simply boil for a moment, or a few minutes—5 to 20, perhaps, —according to-the stiffness desired; longer boiling, of course, with apples or other fruits which are most watery. Pour into jelly glasses, if you have them, which
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