Blueberry Jelly

If berries are very dry, add a little water, heat, strain; use 1/2 - 3/4 as much sugar as of juice.

Blueberry Jelly No. 2

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.

Grape Jelly

Wild grapes are preferable, but underripe Concords, Catawbas, and other varieties may be used.

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.

Green Gooseberry Jelly

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.

Quince Jelly

Wash quinces, cut into quarters or eighths, remove part or all of the seeds, use 1/3 - 1/2 as much water as of fruit and 1/2 as much sugar as of juice. Cook and finish as apple jelly.

1/3 - 1/2 apple juice with quince is better.