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The New Zealand Railways Magazine, Volume 8, Issue 10 (February 1, 1934)

[section]

Fruit for jam must not be over-ripe and should be picked on a fine day. It must be clean and dry, as when wet it is likely to get mouldy if not used immediately, and the keeping and setting qualities are impaired. Use pure white sugar. Stir with a wooden spoon.

Do not leave fruit standing in a metal pan, as the acids of the fruit are likely to form poisonous compounds with the metal.

In making jelly, cover the fruit with water and boil for at least an hour. Skim well and strain through a bag. Do not squeeze. Add one pound of sugar to one pint of juice and boil until it jellies—usually about half an hour. The less jelly is stirred the clearer it will be.

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