Jelly Making Recipe Tips

These Jelly Making Recipe Tips will make cooking up and preserving your homegrown fruit much easier.

| July/August 1977

Jelly Making Recipe Tips

It's traditional to seal home-canned jelly with a cover of melted paraffin . . . and just as traditional to cuss the plugs of congealed wax later when the jars are opened. You can lick the problem completely, however, if — the next time you put up jelly — you pour on only a small amount of paraffin first, lay a clean string across the glass, and then add the rest of the wax. The ends of the string will make handy handles for removing the paraffin whenever you desire.

Read more about helpful homesteading tips: MOTHER's Bi-Monthly Almanac: Star Chart, Tin Can Cookstove and Natural Remedies for Sunburns.

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