Separate the pulps from the skins of a quantity of washed grapes. Cook each separately for a few minutes, and slowly, so as not to evaporate the juice. Press the pulps through a soup-strainer, mashing them if they are not broken, until there is nothing left but the seeds; strain into this the juice from the skins, mashing and squeezing out all that is possible. Measure the mixture, and for every cup add a cup of sugar. Put all into a granite-ware saucepan and boil slowly for ten or twelve minutes.

The time required for cooking depends upon the condition of the grapes. If they are very ripe, and it is late in the season, ten minutes is sufficient time to obtain a fine, delicate jelly; but if it is early in the autumn, and the fruit has not been as thoroughly changed by nature as late in the season, twelve or fifteen minutes will be required to obtain the same result. Even less than ten minutes' cooking will sometimes cause the pectin of the fruit to dissolve, which, on cooling, forms the jelly. The time required will always be variable, according to the condition of the fruit, so it is well to ascertain by experiment what number of minutes gives the desired result.

Another and important point to notice in making fruit jellies is, that if the fruit be cooked longer than is necessary to dissolve the jelly-forming substance, that is the pectin, the natural flavor of the fruit is more or less injured; consequently, if grapes which require only ten minutes' boiling are boiled for fifteen, the flavor is inferior to what it would be if they were exposed for the lesser time.

It is impossible to give a rule which shall at all times apply to the making of fruit jellies, on account of the always variable condition of the fruit. But in general, grapes, cranberries, currants, and similar fruits require a short time, while apples, crab-apples, lemons, and oranges will take from one and a half to three hours. One is therefore obliged to test the jelly at intervals by taking out a little on a saucer to cool. If it becomes firm quickly, the mixture is cooked enough; if not, one may get an idea, from the consistency which it has, what further cooking will be necessary.