The cooked fruit method is used when the fruit requires cooking or there is not enough liquid for the cooked juice method. Examples: fresh apple, raisin, rhubarb.
Procedure Cooked Juice Method
Drain the juice from the fruit.
Measure the juice and, if necessary, add water or other fruit juice to bring it to the desired volume.
Bring the juice to a boil.
Dissolve the starch in cold water and stir it into the boiling juice. Return the juice to a boil and cook until it is clear and thickened.
Add sugar, salt, and flavorings, and stir until dissolved.
Pour the thickened juice over the drained fruit and mix gently. Be careful not to break or mash the fruit.
Cool.
