This is best made just before it is wanted for use. Take some of the canned grape wine (see recipe), and add sugar to taste. Pour into a glass dish, or more than one dish if there should be more than a pint; for it is better not to have it too deep in the dish. Cover with a glass, and set in the sunlight, allowing it to be in the light for three or four days; at the end of which time it will in all probability be an excellent jelly, more lightly colored and of a better flavor than it would have been had it been boiled. However, if desired, it may be boiled in the same way as other jellies. Be careful, though, not to add sugar until the boiled juice is nearly ready to be removed from the stove.
Peach juice will not jelly without the aid of sugar, although a very pretty mold jelly can be made of it by the use of sago to thicken it. The peach peelings are better than the entire peach, as the pectose is nearly all next to the skin.
Wash the peaches well before paring, and then take the parings and cook them for an hour or more. Strain through cheese-cloth, and return the juice to the stove, boiling until only one third of the quantity remains. Then add a little sugar to make it palatable; also add to each quart of the juice 1/2 cup of sago, which has been prepared by being thoroughly washed, and soaked in cold water for two or three hours. Allow this mixture to boil for twenty minutes, watching to see that it does not stick on the bottom. Pour into an oiled mold, to cool. After becoming cold, it may be loosened from the edges, and turned upon the dish in which it is to be served.
Pears are similar to peaches, in that they will not jelly without the addition of sugar or something to thicken the juice. Make the same as peach jelly, adding the sugar and sago about twenty minutes before juice is taken from the stove.
Take the juice of the strawberry (see Strawberry Wine recipe), pour into a granite stew-pan, and boil until two thirds of it has been evaporated, after which add to the remaining third sufficient sugar to suit the taste (about 1 cup to each quart), and boil twenty minutes longer. Try a small amount, putting it upon a cold dish. If it jellies, remove from the stove; pour into glass pint cans, and seal. If a very clear jelly should be desired, beat the white of 1 egg for each quart of juice, and add to the juice before heating. When it begins to boil, the egg will come to the top, bringing all the small particles of pulp and skin with it. It may then be skimmed off, and the jelly will be clear. Care should be taken always to remove the scum from the jelly as soon as it rises to the surface.
Use the juice of the huckleberry, prepared the same as for huckleberry wine. Pour juice into a granite stew-pan, and cook it until only one half of the original quantity remains. Add 1/2 cup of sugar to each quart of the juice, after which boil for fifteen or twenty minutes more. Try a small amount in a saucer; and if it should thicken, it is ready to be canned or molded. The huckleberry is not very acid, and is therefore quite appetizing when only a little sprinkling of sugar, sufficient to bring out the taste of the berry, is added. It makes a very dark jelly; but it is nice to use between layers of white cakes, or upon puddings, because of the striking contrast in the colors. It can be eaten by those who can not eat acid fruits; and as the skins have been rejected, it is easy of digestion, besides being very edible and nutritious.