A Short Cut to Better Jams and Jellies

Prepare Fruit: Select fully ripe fruit. Wash, then prepare exactly as recipe directs. If fruit lacks tartness add ¼ cup lemon juice when adding sugar. For separating juice for jelly, use 1-yard square of Canton flannel, spread over colander. Place prepared fruit in cloth, bring corners together and twist while pressing down on bag. To make jellies from dripped juice, use twice amount of fruit called for in recipe.