Take the juice from the currant as directed in recipe for Currant Wine. Put into a granite stew-pan, and let it boil until one half of the quantity has evaporated; then add enough sugar to make palatable,- about 1 cup to 1 quart of the juice. No sugar need be added, however, unless desired, as the juice will jelly without it, but is slightly too acid to be relished. Let it boil for twenty minutes after the addition of the sugar, and then pour into glass pint cans. Place them on a tray or board, cover with a glass, and set them out in the sunshine for several hours. If they are to be sealed, put on covers and seal while the jelly is hot, and then put them out in the sunshine. The sunlight will materially thicken the jelly.
Sunlight makes better jelly than that made by any other process, but it is quite tedious to make in this way. It may be done by filling tumblers about two thirds full of fruit juice, sweetened to suit the taste. Cover with a pane of glass, and set out in the bright sunlight. Three or four days is the time required to make a firm jelly in this manner; but it will be much lighter colored, and have a much better flavor. This method is especially valuable in making grape and huckleberry jellies, as boiling makes them almost black in color. If a very light-colored jelly is desired, take the juice of the white currant or the quince, and make jelly from it by the sunlight process.
Use the quince wine, and make it the same as apple jelly (see recipes for Quince Wine and Apple Jelly). It can be made without sugar, but is better when sweetened a little, as it is quite acid. A less acid jelly and an equally well-flavored one can be obtained by using half sweet-apple juice.
Take the juice of sweet apples, such as Talman Sweets. However, any kind will probably do as well, if they are juicy and sweet. Put the juice in a stew-pan, and boil until only one fourth of the quantity remains. Then add a very little sugar for flavoring (about 1 tablespoonful to 1 quart), and let it boil for twenty minutes. Remove from the stove, cover, and allow to stand until the next day. If it is not quite firm enough, reheat it, and when it reaches the boiling-point, let it cook for ten or fifteen minutes; then seal it in cans. If not very firm at first, it may be thickened by placing it in the window where the sun may shine upon it.
Take the raspberry wine (see recipe), and boil it until only one third of the quantity remains, after which add an amount of sugar sufficient to make it palatable, which will perhaps be about 1 cupful for each quart of red raspberries, and a somewhat smaller quantity for the black ones. Allow it to boil for twenty minutes longer, pour into glass pint cans, and seal. If not quite the right consistency, it may be made more firm by being placed in the sunlight for a day or two.
The juice of these fruits may be jellied the same as the raspberries. However, the mulberry does not require more than a very small quantity of sugar, - only 1 tablespoonful to each pint of juice.