This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Take three half-pints of apple juice and one half-pint cranberry juice, measured after it has dripped through the jelly bag. Heat three-fourths the combined measure of sugar, and add to the juice after it has boiled five minutes. Proceed according to general instructions, page 44.
Do not pick currants directly after a rain, as they take up a great deal of moisture. Equal proportions of red and white currants may be used, making a jelly much lighter in color than when all red currants are used. Do not remove the stems from the currants. Wash and drain. Put in a porcelain or agate kettle, and mash with a wooden masher. Cook until the currants have lost their color. Strain through a colander and put juice to drip through a jelly bag. Measure, and proceed as for all jelly making, page 43, but use equal measures of sugar and juice. Three extractions of juice for jelly may be made from currants.
Another method that saves the work of different extractions is to cover the currants with water at first. The cooking then extracts all the juice at once.
Contributed by Mrs. Bates
Pick elderberries when they are red, just before turning dark. Use two parts of elderberries to one part apples. Pick the elderberries from the stems, quarter the apples, and cook together until soft. Strain through a jelly bag. Boil the juice three to five minutes, and add three-fourths the measure of heated sugar. Proceed according to general directions, page 44.
Do not use grapes which are fully ripened. They are best for jelly when some still red are mixed with the purple ones. Grapes should be picked over, washed, and the stems removed before putting into white-lined or agate saucepan. Put over the fire, mash with a pestle, and let simmer very gently until softened throughout. Pour into a jelly bag and let drip over night. Proceed as for all jellies, page 43.
Pick the grapes just before they take on color. Follow instructions for grape jelly, but use equal measures of sugar and juice. A little green vegetable coloring paste may be necessary to give an attractive color. Add just before removing the jelly from the stove.
Proceed as for apple jelly, page 45. Three minutes before removing from the stove, add the crushed leaves and stalks of a small bunch of mint. When the jelly is ready to pour, take out the mint and add a little green vegetable coloring paste. Strain the jelly through a cheesecloth spread over the glasses, or tied tightly about the saucepan; otherwise bits of mint leaf may be floating in the jelly and spoil its transparency.
Proceed ās for apple jelly, page 45, using quinces in place of apples and removing the seeds from fruit before cooking. Quince parings make delicious jelly, while the better portions may be used for preserves, etc.
Raspberries must not be too ripe. Combine equal measures of apple juice with raspberry juice, and after boiling ten minutes add three-fourths the combined measure of heated sugar. Proceed as for all jellies, page 44.
Raspberry juice may be combined with strawberry juice.
Strawberry juice contains but little pectin, therefore apple juice must be added in order to make a satisfactory jelly. As apples are not in season when strawberries are ripe, store the strawberry juice (page 53) in jars until the fall. Prepare apple juice in the usual way, and add two parts apple juice to one part strawberry juice, and proceed according to general directions, page 43.
Boil together, until soft, four quinces, pared and cut small, one quart of cranberries, two quarts of apples, cut up. Strain through a jelly bag over night. Measure the juice and boil three to five minutes. Add an equal measure of heated sugar, and boil from three to ten minutes. Test by the two-drop method. Pour in hot glasses.