This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
For this jelly use nice tart, summer or winter apples, wash and cut up into bits. Add enough water to cover, and let simmer slowly until tender; then crush and fill into jelly bag and allow to drain into a vessel. Place the juice thus obtained in a preserving kettle, measuring it as you do so. Tie a bunch of fresh mint with a string, hang it in the juice, and let it simmer there for twenty or thirty minutes, then remove the mint, adding the hot sugar. Use three-fourths of a pound of sugar to each pint of juice. Boil to the consistency of jelly, and fill glasses.
Use the peel, but not the cores of quinces in making this jelly. Cut up into bits and simmer in a little water until tender. Drain off the juice, then add an equal quantity of orange juice, and a little bit of the thin yellow rind. Simmer for fifteen or twenty minutes; then add the sugar, using three-fourths of a pound of sugar to each pint of juice. Boil to the consistency of jelly, and fill into glasses and seal.
Use an equal quantity of apples and barberries, boiling them separately. Drain off the juice, and to each pint add one pound of sugar. Boil for fifteen or twenty minutes, add the hot sugar, and cook to the consistency of jelly.
To each pint of cherry juice add one cupful of currant juice. Mash the fruit with a wooden spoon, and drain off the juice into a preserving kettle. Boil fifteen to twenty minutes, add the hot sugar, boil to the consistency of jelly, and pour into glasses.
If you wish a good pink jelly use the redcheeked crab-apples, and red plums, but if you prefer a green jelly, use green crab-apples and green-gage plums. Wash the crabs, and cut out any bad specks, but leave whole and with the skins on. Add the plums and enough water to partly cover. Boil until soft, mash with a wooden spoon, fill into jelly bag and drain off juice. Proceed as in making other jelly. Ton can use an equal quantity of each fruit, or if you wish the plum taste to predominate, then use one-fourth as much crabs as plums.
To each dozen of oranges use one-half dozen of lemons. Peel the yellow rind of half of the oranges and the lemons, being very careful not to get any of the bitter white pith. To each pound of sugar use one-half cupful of water. Place together in a preserving kettle with the thin rind, and simmer slowly for fifteen or twenty minutes; then strain and add the orange and lemon juice. Boil to the consistency of jelly, and fill glasses.
Pears do not contain enough of pectin to make a good jelly when used alone. Cranberry or currant juice is excellent to use with the pear juice. Use an equal quantity of each kind of juice, and three-fourths of a pound of sugar to each pint of juice. Boil to the consistency of jelly and fill the glasses.