This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Pick the fruit over carefully and wash it thoroughly. Remove any decayed or imperfect portions, but do not discard the skins and sound cores because of the presence of pectin in those portions. Cut up large fruits and, if hard, add sufficient water to cover them. No water need be added to soft fruits. Cook the fruit until tender. Pour into a jelly bag and strain. Reheat the strained juice, boiling it long enough to evaporate any excess of water (15 to 20 minutes), then add the sugar, and cook from 8 to 10 minutes longer. Test (see test for jelly). Remove from the fire and pour into sterilized jelly glasses. When cold cover with a thin sheet of melted paraffin, then put the tin top over the jelly glass or draw a clean paper neatly over the top. Label the jelly glass neatly with the name of the fruit and the date. When jelly is used, paraffin may be washed and reserved for use another time.
When sugar is scarce or high in price, the juice of fruit may be extracted as for jelly and canned for winter use. Fill sterilized jars with the boiling juice. Place rubbers and caps in position. Sterilize in hot-water bath 15 minutes. Remove from boiler. Seal, invert to test, mark and store.
when ready to use as jelly, the jars can be opened, the juice reheated, sugar added, and jelly made in the usual manner. Many housewives prefer to prepare their jellies fresh in this way throughout the winter.
4 quarts apples 1 pound sugar to 1 quart juice
2 quarts water for fall apples
3 quarts water for winter
Cook the apples till soft but not mealy. Pour into flannel bag. Press lightly, but not to make the pulp come through. Boil the juice 20 minutes. Stir in the sugar quickly, dissolve, strain the jelly again. Boil until two drops come from the spoon at the same time in two different places. Pour into sterilized glasses. When cool, cover with a thin layer of melted paraffin and a tin or paper cover. Label and store.
Follow the recipe for dewberry jell}'.
Remove the blossoms and all decayed portions from the fruit; if large, cut into pieces, but do not pare or remove the seeds. Cover with cold water. Cook until the crab-apples are soft. Drain, first in a colander, then in a jelly bag. Use the juice only and do not press the bag except for a second-grade jelly. To 1 cup of juice, use 3/4 cup sugar. Boil the juice slowly for 15 minutes; add the sugar and boil for 5 minutes, skimming as often as necessary. Test. Pour into jelly glasses and when hard cover with melted paraffin. Put a tin cover over the glass, mark, and store.
Follow recipe for grape jelly.
Wash berries by placing them in a strainer or colander and pouring water gently through them. Crush and let berries simmer 5 to 10 minutes to extract juice. Pour into a jelly bag and let drain into an open crock. Cook a small quantity at a time. When juice comes to the boiling point, add sugar, using 3/4 cup sugar to every cup of juice. Cook until two drops come from a spoon in two different places at the same time. Remove from fire at once and pour into sterilized jelly glasses. Cool jelly in the sun if possible, as this gives a clearer product.
When cool, cover with a thin layer of paraffin and a tin cover or paper to protect jar from dust. Mark and store.