Fill sterilized, hot jars with prepared raw fruit and cover with hot syrup. Place the jars in a moderate oven, in a baking dish containing about an inch or two of hot water. Cook and finish as in 1, above. 4. Fruit cooked in a kettle: Make a syrup in a fairly deep kettle. Put the prepared fruit into it and cook gently until tender. When the fruit is cooked, lift carefully into hot, sterilized jars, and fill to overflowing with boiling syrup. Seal at once and invert. NOTE.--By Methods 1, 2, and 3 the fruit is kept more perfect in shape and loses less flavour than by Method 4. Methods 2 and 4 are best to choose for class practice. After the lesson in Canning, it may not be wise to take the school time for further practice in the preservation of fruit. When such is the case, the theory of jam and jelly making may be discussed in class for home practice. The notes of these lessons may appear as follows: JAMS AND PRESERVES POINTS IN MAKING JAM 1. In this method sugar is the preservative, therefore the amount used must be large. 2. The quantity of sugar used is from three quarters to one pound of sugar to each pound of fruit. Little or no water is used. 3. The natural shape and appearance of the fruit is not kept. 4. The flavour of the fruit is not so natural, on account of the excessive sweetness. 5. The jar need not be sealed, but merely covered. JELLY COMPOSITION OF JELLY 1. Jelly is made from certain fruit juices and sugar. 2. The fruit juice must contain a certain amount of _pectin_, or jellying principle, and also a certain amount of acid. PARTS OF FRUIT CONTAINING MOST PECTIN (1) Skin, (2) core, (3) pits and seeds. [Illustration: Utensils used in making jelly] FRUITS CONTAINING MOST PECTIN 1. Currants 2. Crab-apples, apples 3. Quinces 4. Cranberries, blackberries, raspberries 5. Grapes, if rather green. METHOD OF MAKING JELLY 1. Cut up the prepared fruit if necessary, and add barely enough water for cooking. 2. Set over the heat and simmer gently until the cellulose is very soft. 3. Turn into a jelly-bag, and drain for a number of hours or over night, in order to get rid of the cellulose. 4. Measure the drained juice and take the same quantity of sugar. 5. Heat the sugar in the oven. 6. Boil the juice gently and steadily for twenty minutes, skimming when required. 7. Add the hot sugar and boil very gently from three to five minutes, or until the mixture will jelly when tested. 8. Empty at once into hot glasses and set to cool. 9. When cold and firm, cover and set in a cool, dark place. METHODS OF COVERING JAM OR JELLY 1. Melt paraffin and pour a layer on each glass, cover with a tin cover or paper pasted with egg-white. 2. Cut clean, white paper to fit the glass, and lay on the jelly when it is firm and cold. Place the cover or paper as in 1, above. PICKLING