Jelly - General Rule

Cover the fruit with cold water, boil till tender, then drain in a jelly bag overnight. Do not squeeze if you wish clear jelly. Boil the juice twenty minutes, add its equivalent in sugar (that is, bowl to bowl), and cook five minutes longer.

Canning Fruit Without Cooking

Make a syrup and boil five minutes, allowing one cup of sugar and one cup of water to each jar. Pare the fruit and pack whole in the jar, in each jar put one tablespoon of pure alcohol or brandy and pour in the hot syrup till brimful and seal.

Rhubarb Without Cooking

Cut the rhubarb in inch pieces, put in glass jars, fill with cold water, and stand till next day; then pour off and fill again with fresh water. Have the jars full to overflowing, then cover and seal. This can be done under water in a deep pan of cold water, and when jars are full of the cold water, fasten on the cover under the water. Rhubarb is the first thing that comes to preserve, and is in season as early as April, but in abundance by May.

Strawberry Jam

(Make in June.) Wash the berries, pick over, stem, and mash, allowing a cup of water to a pint of fruit. Put in a kettle, boil slowly thirty minutes, stirring almost constantly. Add the sugar, two cups to a pint, and boil again twenty minutes.

Blackberry Jam

(Make in June and July.) Mash the berries, cook without water, press through a coarse sieve, and, as blackberries are sweet, allow only one cup of sugar to one pint of juice. Boil half an hour, then test.

Currant Jelly - Red, Black, Or White

(Make early in July.) First among the small fruits are currants. Currants should not be overripe, or gathered after a rain. Pick over and wash, but do not stem. Put in a preserving kettle with water enough to cover; cook till soft; then drain all night in a jelly bag. Measure the juice, put into the kettle, cooking not more than six cups at a time; boil exactly eleven minutes; add six cups of sugar, and stir till the sugar is dissolved. Pour into glasses; if not firm, stand in the sun or the oven to harden. Currants, being rich in pectose, require less cooking than other fruits. A little gelatine dissolved in warm water, and added to the sugar and juice while cold, is recommended highly to insure a hard jelly that will cut. A teaspoonful of cream of tartar (tartaric acid) to a quart promotes jellying.

Gooseberry Jam

(Make in July and August.) Make in the same way as strawberry jam above, but cook berries longer before sugar is added, as the berries are hard and cannot be mashed till they are well cooked.

Beach-Plum Jelly

(Make in August.) Cover with water, cook till tender, strain through a jelly bag, letting it drip all night. Allow a pint of sugar to a pint of juice; boil till it begins to set when tested.

Peach Preserve

(Make in August and September.) Peel with a silver knife, or plunge into hot water first and after in cold to prevent discoloring. For three pounds of fruit use its equivalent in sugar and one pint of water. When the syrup is hot, drop in the fruit (either whole with the pits or cut in halves), a few peaches at a time, as they cook through very quickly; remove into jars when done, and before filling jars with hot syrup add either a tablespoonful of brandy or good vinegar to each jar.