| fruit. | juice
| Better for | | |
| jam. | | |
| | | |
STRAWBERRIES |Pectin must | Wash and | For jam, | 3/4 cupful of
|be added for| remove |just enough | sugar to 1
| jelly | hulls. | water to | cupful of
| making. | | keep from | pulp.
| | | burning. |
CITRUS FRUITS| | | |
| | | |
ORANGES | Excellent | For orange | Cook in |Three-quarters
| for jelly | marmalade | water to | their weight
| making and | weigh | cover. | in sugar.
| marmalade | oranges | |
| |slice cross-| |
| | wise with | |
| |sharp knife | |
| | as thin as | |
| | possible; | |
| |remove seed.| |
| | | |
LEMONS | Excellent | For | | 8 pounds of
| for jelly |marmalade 9 | | sugar
| making and |oranges and | |
| to supply |6 lemons are| |
| pectin to | a good | |
|other fruits|combination | |
| | | |
GRAPEFRUIT | Best for | Grapefruit | |Three-quarters
| marmalades | is sliced | | their weight
| | very thin, | | in sugar.
| | seed | |
| | removed. | |
WILD FRUITS | | | |
| | | |
RASPBERRIES, | All | Prepare as |Just enough | 1 cupful of
BLACKBERRIES,| excellent | other | water to | sugar to 1
BARBERRIES, | for jelly | fruits. | keep from | cupful of
GRAPES, BEACH| making. | | burning. | juice.
PLUMS. | | | |