"Never attempt to make jelly in damp or cloudy weather If firmness or clearness is desired."
Always Make In Porcelain Kettle. Use Refined Or Granulated Sugar. Do Not Have Fruit, Especially Grapes Or Currants, Over-Ripe. Make Not Over Two Or Three Pints Of Jelly At A Time. As A General Rule Allow Equal Measure Of Juice And Sugar. Boil Juice Rapidly Ten Minutes, Skim And Add Sugar, Boil Ten Minutes Longer. To Test Jelly, Drop A Little In A Glass Of Very Cold Water And If It Immediately Falls To The Bottom, It Is Done.
Transcendent or any variety of crab apples, may be prepared as cultivated wild plums, adding flavoring of almond, lemon, peach, pineapple or vanilla to the jelly in proportion to one teaspoon to two pints of juice before it is done.
Put on the stove grapes just beginning to turn, boil, place in a jelly bag and let drain. To 1 pint of juice add 1 pint sugar and boil twenty minutes.
Stir into 1 quart of red raspberries a cup granulated sugar. At the end of one hour run the berries through a vegetable press and strain the juice. Have ready a ½ box gelatine soaked in a cup of cold water-for 2 hours. Pour over this 1 pint boiling water; strain and stir in the berry juice; wet a jelly mould, line with ripe berries and pour the liquid, when cold, into it; set aside to form. Eat with cream.
Pare and grate 5 nice quinces, 5 pounds sugar to 1 pint boiling water. Stir over fire until dissolved, add the grated quinces. Cook fifteen minutes; pour into glasses. Cover when cold.
Be careful in your selection; do not choose too young, and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste; then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.
One pint fruit, 1 pint sugar. Boil ten minutes, spread on plates and set in sun one day.
Take sweet oranges, peel and put the pulp through a sieve. Put a pound of white sugar to each pound of pulp and juice. Boil twenty minutes and seal.
Stir together 2 large cups sugar, the juice of 6 lemons and the grated peal of 2 lemons, 1 package gelatine, well soaked in warm water, cover for 1 hour, pour 3 pints boiling water over this, stir until gelatine is thoroughly melted and strain through a cloth.
Weigh an equal quantity of sifted white sugar and currants, picked carefully from the stems. Boil together ten minutes, stirring gently and skim; add the juice of 1 lemon to 4 pounds of fruit. Seal while hot. This is excellent.