This lesson discusses how to prepare raw materials for making jellies, jams, marmalades, and preserves. It explains that fruits and vegetables must be sorted based on qualities like wholesomeness and cleanliness. It then describes how to prepare the raw materials differently depending on whether you are making jelly, jam, marmalade, or preserves - for jelly you drain the fruit juice from pulp, for jam you finely chop the fruit, and for marmalade you thinly slice the pulp and peel. Proper preparation of the raw materials is important to avoid failures in making these food items.