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.
Always Read The General Directions
Wipe apples, remove stems, but do not peel. Cut out any imperfect spots. Quarter and put in porcelain-lined or agate kettle, barely cover with water, and cook until tender. Mash and drain through a colander, then drain this juice in a jelly bag. The apple may be put at once into the bag, but if convenient to use the colander first, the draining is quicker. Proceed according to general instructions, page 43. If the color of the fruit juice is light, a little red vegetable coloring matter may be added just before removing the jelly from the stove. Use about as much coloring matter as one might pick up on the point of a penknife for each pint of juice.
To vary the above recipe, just before turning the jelly into the hot glasses, add a teaspoon of vanilla extract or a teaspoon of almond extract to a quart of juice, or hold a lemon verbena or rose geranium leaf in the hot jelly for a few seconds. Each of these gives to the jelly quite a decided flavor, thought delicious by many. A thin slice of lemon or orange cooked in the juice before the sugar is added, and then removed, is helpful, especially when the apples are not of good acidity.
Into one quart of apple juice, measured before setting to boil and before the sugar is added, put a spice bag of fine muslin containing one-half teaspoon of clove and one teaspoon of cinnamon. Cook in the juice five minutes. Remove just before the sugar is added. Add sugar and proceed according to general directions, page 44.
Thrifty housewives have long been familiar with the delicious jelly made from apple parings. When making apple pies, save the parings, seeds, and cores of the apples. Put in a saucepan and cover with cold water. Cook until parings are soft and have lost their color. Strain through a sieve and put the juice to drip in the jelly bag. Proceed as for apple jelly, page 45. The parings from enough apples to make two apple pies will give one tumbler of jelly. The color from the parings gives a deep crimson jelly, which is really a first quality product, made from what is so often thrown into the garbage.
Choose sound, well-colored apples. Cut in halves and proceed as for apple jelly, page 45.
Pick barberries before the frost touches them.
To four quarts of apples, cut up, add three pints of barberries. Add water barely to cover the fruit, and cook until the barberries are shriveled. Strain through a jelly bag and proceed according to general instructions, page 43.
Quite uncommon is the delicious jelly made from the blueberry. Extract the juice in the usual way, as for all soft berries, page 42. Drain in the jelly bag. Two and even three extractions can be made from the pulp. Proceed according to general directions, using equal measures of sugar and juice. This gives a sweet rather than an acid jelly. A little lemon juice added before removing from the stove improves the flavor.