jell

When making jelly, too long cooking turns the mixture into a syrup that will not jell.

It will jell more easily, and, not being as sweet as otherwise, will possess a finer flavor.

As to picking would say we pick them when not quite ripe, as the average housewife claims they jell better than when over-ripe.

Add five pounds of granulated sugar and let boil until a little in a cold saucer will jell.