The next step in jelly making is vitally important--that is, how much sugar to use to a given amount of fruit juice.
I am frequently asked, "When should you add the sugar to the fruit juice in jelly making?
This is where many housewives "fall down" on jelly making.
The use of the sirup gauge and care not to boil the sirup too violently would do away with all uncertainty in jelly making.
In the following pages an attempt is made to give a clear explanation of the principles underlying the process of jelly making.
The flavor of fruit is not developed until it is fully ripe, but the time at which the fruit is at its best for canning, jelly making, etc.
In no department of preserving does the housekeeper feel less sure of the result than in jelly making.
The rind of lemons and oranges may be dried for use in jelly making.
The purpose of heating the sugar is to hasten the process of jelly making.
Extract the juice from fruit as directed in General Method of Jelly Making.
Jelly Making, Preserving, and Pickling continues a discussion of the home preservation of foods, showing how they can be kept for long periods of time not by sterilization, but with the aid of preservatives.
To equip her with the knowledge she needs for this work and give her practice in jelly making, preserving, and pickling, the details of these processes are taken up, step by step, in this Section.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "jelly making" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
