Important Points For Jelly Making

To Prepare Glasses For Jelly

Wash glasses and put in a kettle of cold water; place on range and heat water gradually to the boiling point; remove glasses and drain; place glasses while filling on a cloth wrung out of hot water.

To Make A Jelly Bag

Fold 2 opposite corners of a piece of cotton or wool flannel 3/4 yard long; sew up in the form of a cornucopia, rounding at the end; fell the seam to make more secure; bind the top with tape and finish with 2 or 3 heavy tape loops by which it may be hung.

To Heat Sugar

Put in a graniteware pan or dish and place in a moderate oven, leaving the oven door ajar; stir occasionally that sugar may heat evenly and not become brown.

In Making Jelly

If you get it too sweet and have no more juice put in a little pure cider vinegar; the jelly will "jell" at once and the flavor will not be impaired.

Strawberry Jam

To 6 pounds of strawberries allow 3 pounds of sugar; procure some fine scarlet strawberries, strip off the stalks and put them into a preserving pan over a moderate fire; boil them for half an hour, keeping them constantly stirred; break the sugar into small pieces and mix with the strawberries after they have been removed from the fire; then place it again over the fire and boil for another 1/2 hour very quickly; cover with paraffine.

Grape Marmalade

Take sound grapes, heat and remove the seeds, then measure and allow measure for measure of fruit and sugar; place all together in a preserving kettle and boil slowly 25 minutes; add the juice of 1 lemon to every quart of fruit; set away in jelly glasses

To Preserve Plums

To every pound of fruit allow 3/4 pound of sugar; divide the plums; take out the stones and put the fruit on a dish with pounded sugar strewed over; the next day put them into a preserving pan and let them simmer gently by the side of the fire for about 30 minutes, then boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the jam will stick to the bottom of the pan; crack the stones and add the kernels to the preserve when it boils.

Quince Preserves

Pare and core the fruit and boil till very tender; make a syrup of 1 pound of sugar for each pound of the fruit and after removing the scum, boil the quinces in this syrup for 1/2 hour.

Blackberry Jam

Crush a quart of fully ripe blackberries with 1 pound of the best loaf sugar pounded very fine; put it into a preserving pan and set it over a gentle fire until thick; add a glass of boiled cider and stir it again over the fire for about 1/4 hour; then put into pots and when cold tie them over.

Orange Jelly

Grate the rind of 6 oranges and 3 lemons into a granite kettle; now squeeze in the juice, add 1 cup of water and 1/2 pound of sugar to each pint of juice; boil all together until a rich syrup is formed; have ready 1 ounce of gelatine dissolved in 1 pint of warm water; now add syrup; strain the jelly and pour into glasses.