Currant, Blackberry, Strawberry, etc+

Put the fruit into a stone jar; set this in a kettle of tepid water, and put it upon the fire. Let it boil, closely covered, until the fruit is broken to pieces; strain, pressing the bag (a stout coarse one) hard, putting in but a few handfuls at a time, and between each squeezing turning it inside out to scald off the pulp and skins. To each pint of juice allow a pound of sugar. Set the juice on alone to boil, and while it is warming divide the sugar into several different portions, and put into shallow pie-dishes or pans that will fit in your ovens; heat in these, opening the ovens now and then to stir it and prevent burning. Boil the juice just twenty minutes from the moment it begins fairly to boil. By this time the sugar should be so hot you cannot bear your hand in it. Should it melt around the edges, do not be alarmed. The burned parts will only form into lumps in the syrup, and can easily be taken out. Throw the sugar into the boiling juice, stirring rapidly all the while. It will "hiss" as it falls in, and melt very quickly. Withdraw your spoon when you are sure it is dissolved. Let the jelly just come to a boil, to make all certain, and take the kettle instantly from the fire. Roll your glasses or cups in hot water, and fill with the scalding liquid. If these directions be strictly followed, and the fruit is at the proper state of ripeness, there need be no dread of failure. I have often had the jelly "form" before I filled the last glass.

I wish it were in my power, by making known the advantages of the process I have described, to put an end to the doubts and anxieties attendant upon the old-fashioned method of boiling jelly into a preserve. This plan is so simple and safe, the jelly made so superior in flavor and color to that produced by boiling down juice and fruit, that no one who has ever tried both ways can hesitate to give it the preference. I have put up jelly in no other way for eighteen years, and have never failed once.

Strawberry jelly should have a little lemon-juice added to that of the fruit. Both it and blackberry, and very-ripe raspberry jelly, are apt to be less firm than that made from more tart fruits; still, do not boil it. Set it in the sun, as I have directed at the beginning of the section upon preserves and fruit jellies, filling one cup from another as the contents shrink. The sun will boil it down with less waste, and less injury to color and taste, than the fire will. Cooking jelly always darkens it.

Put brandied tissue-paper over the top of each glass when cold and firm, paste a thick paper over it, and keep in a dry place.

Raspberry and Currant Jelly+

To two parts red raspberries or "Blackcaps," put one of red currants, and proceed as with other berry jelly.

The flavor is exquisite. This jelly is especially nice for cake.

Wild Cherry and Currant Jelly+

Two-thirds wild cherries (stones and all) and one of red currants. A pound of sugar to a pint of juice, and make as you do plain currant jelly.

This, besides being very palatable and an excellent table jelly, is highly medicinal, good for coughs and any weakness of the digestive organs. I put it up first as an experiment, and because I chanced to have the cherries. Now I would not pass the winter without it, unless obliged to do so by a failure of the fruit crop.

Peach Jelly+

Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned, and sliced. Heat in a pot of boiling water, stirring from time to time until the fruit is well broken. Strain, and to every pint of peach juice add the juice of a lemon. Measure again, allowing a pound of sugar to a pint of liquid. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boil, and take instantly from the fire.

This is very fine for jelly-cake.

Green Fox Grape Jelly+

Is made after the receipt for currant jelly, only allowing a pound and a-half of sugar to a pint of juice. Ripe grapes require but pound for pint.

Quince Jelly+

Pare and slice the quinces, and add for every five pounds of fruit a cup of water. Put peelings, cores, and all into a stone jar; set this in a pot of boiling water, and, when the fruit is soft and broken, proceed as with other jellies.

Crab-apple Jelly+

Cut Siberian crab-apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water, and let it boil eight or nine hours. Leave in the jar all night, covered closely. Next morning, squeeze out the juice, allow pound for pint, and manage as you do currant jelly.

Should the apples be very dry, add a cup of water for every six pounds of fruit.

There is no finer jelly than this in appearance and in taste.