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161 Preserving and Bottling.

and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home.

The more sugar that is added to fruit the less boiling it requires.

If jellies be over-boiled, much of the sugar will become candied, and leave the jelly thin.

Every thing used for the purpose of preserving should be clean and very dry, particularly bottles for bottled fruit.

Fruit should boil rapidly before the sugar is