If berries are very dry, add a little water, heat, strain; use 1/2 - 3/4 as much sugar as of juice.
4 qts. berries, 1 cup water; cook and strain, add 2 tablespns. of lemon juice to each pint of juice. Cook 20 m., add 3/4 as much sugar, hot, as of juice, boil up well, pour into glasses.
Proceed as for currant jelly, using only 2/3 as much sugar as of juice. If necessary, boil 5 m. after sugar is added. Use no water with cultivated grapes, but with underripe wild grapes, 1/2 cup of water may be added to each quart of stemmed grapes.
2 qts. berries, 3/4 qt. water; stew, mash, strain; boil 20 m. for each quart of juice, add 1 qt. of hot sugar, boil 2-3 minutes.
1/3 - 1/2 apple juice with quince is better.