Fruit Jellies

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Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

In making fruit jellies only the clear juice extracted from the fruit is used.
The fruit must be softened by being placed in a jar set in boiling water, after which the juice must be allowed to drip through a hair sieve or a piece of canvas.
The fruit must on no account be squeezed or rubbed with the hand or spoon, but it may be pressed down by a plate with a weight set upon it.
Boil the juice for ten minutes, weigh it, and when it boils up again, add half a pound of sugar to every pint of juice.
Then boil the whole sharp for five or ten minutes more, skimming off all scum.