Fruit Jellies
Are compounds of the juices of fruits combined with sugar, concentrated by boiling to such a consistence, that the liquid, upon cooling, assumes the form of a tremulous glue.
In the preparation of jellies, care must be taken not to boil it too long, as it looses by this means the property of gelatinising, and assumes the form of mucilage, the danger of this is greatest when the quantity of sugar is too small to absorb the water of the juice.
Fruit jellies should not be kept in glazed earthenware pots, because they act, or dissolve a portion of the glaze. They should (and all other comfitures) be covered with paper dipped in brandy, and the pots should be tied over with paper.