growth. Beet and cane sugars can be used with

growth.

Beet and cane sugars can be used with equal success. Com sugar can be used in recipes calling for added pectin. Com syrup or honey can be used in place of part, but not all, of the sugar.

Honey can replace up to one half of the sugar in recipes without added pectin. Two cups of honey can replace two cups of sugar if the yield is more than five to six glasses. In smaller recipes, replace only 3/4 to one cup of the sugar with honey.

Pectin

Pectin is available commercially in both powdered and liquid forms. Both forms make equally acceptable products, but cannot be used interchangeably.

Containers for jellies

Containers for jellies have not merited much attention until recent years. Jelly glasses and odd jars were considered adequate for storing jelly. This was possible because the high sugar content of jellied products inhibits the growth of most spoilage organisms with the exception of mold.

Jelly makers have minimized mold growth by using sterilized jars and by covering the jelly with a thin layer of paraffin. Even so, often there may be some mold growth on top of and even through the paraffin. Consumers have removed the mold with the paraffin and eaten the jelly.

Apple jelly

4 cups apple juice (takes about 3 pounds apples and 3 cups water)

2 tablespoons strained lemon juice, if desired

3 cups sugar

To prepare juice: Select about one-fourth firm-ripe and threefourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover and bring to a boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice.

To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar and stir well. Boil over high heat to 8 degrees F above the boiling point of water, or until jelly mixture sheets from a spoon.

Remove from heat, skim off foam quickly. Pour into sterilized hot jars and seal. Yield: about 3 to 4 halfpints.

Spiced apple jelly

Follow recipe for Apple Jelly above except tie a few whole spices in a cheesecloth bag and cook with the apples when preparing the juice.

This recipe for Apple Jelly is from the Ball Blue Book on Canning and Freezing.

Mint jelly

1 cup firmly packed mint leaves

1 cup boiling water

Pour the boiling water over the firmly packed mint leaves and let stand for one hour. Press the juice from the leaves.

Using Apple Juice portion of Apple Jelly recipe on page 45, to each cup of apple juice, add 2 tablespoons of the mint extract and bring to a boil. Follow Apple Jelly recipe above. Just before pouring into jars or jelly glasses, tint the jelly with a few drops of green food coloring.

Honeyed peach preserves

3 pounds peaches, peeled and quartered

4 cups sugar

1 cup honey

1/2 medium-size orange, quartered

1/2 teaspoon salt

1/2 teaspoon almond extract

Combine first 3 ingredients in Dutch oven. Cover and let stand for 45 minutes.

Position knife blade in food processor bowl. Add orange, and top with cover. Process until finely chopped. Measure chopped orange, and add an equal amount of water. Cook covered, about 10 minutes or until orange peel is soft. Set aside.

Bring peaches slowly to a boil, stirring frequently until sugar dissolves. Bring to a rapid boil, and cook 15 minutes, stirring constantly. Add orange mixture, return to a boil, and cook about 25 minutes or until mixture registers 221 degrees on candy thermometer; stir mixture frequently. Remove from heat; stir in salt and almond extract. Skim off foam with a metal spoon.

Quickly pour preserves into hot jars, leaving 1/4-inch headspace; cover at once with metal lids, and screw on bands. Process in boilingwater bath 15 minutes. Yield: 5 half pints.