Jellies are made of equal parts of clear fruit juice and sugar. Apples, currants, quinces, grapes, and barberries are the fruits usually used. Low blackberries and swamp huckleberries make delicious jelly. Crab apples and quinces will form jelly easily; but grapes are unreliable, and currants, if not gathered at the proper time, will sometimes fail. Cherries and some other fruits require the addition of gelatine. Berries, currants, and grapes require no water. Simply mash them in their own juice. Apples, peaches, and quinces should be stewed in as little water as possible, then mashed, and the juice strained. The juices of fruits contain a gelatinous substance called pectose, or pectic acid, which is soluble in the fruit juice, but has the property of coagulation when mixed with sugar, exposed to a slight heat, and then cooled. Sometimes the heat of the sun is sufficient, but usually a short but more intense heat is necessary. When the sugar has a bluish tinge, or when there is not enough sugar to absorb the water in the juice, or when the juice is unusually watery, as when the fruit is over-ripe, and the fruit is boiled a long time to evaporate this water, the mixture loses its gelatinous properties and becomes gummy, or, as disconsolate housekeepers say, "will not jelly."

Currant Jelly

Currants should not be over-ripe, nor gathered after a rain, as then they are too watery. In New England currants are in the best condition about the 10th of July. Equal parts of red and white currants, or currants and raspberries, make a delicately colored and flavored jelly. Pick over and remove the leaves and poor fruit, and if gritty wash and drain them, but do not stem them. Mash them in a porcelain kettle with a wooden pestle, without heating, as that makes the jelly darker. Let them drain in a flannel bag over night. Do not squeeze them, or the jelly will be cloudy. In the morning measure a bowl of sugar for each bowl of juice, and heat the sugar carefully in an earthen dish in the oven. Stir it often to prevent burning. Boil the juice twenty minutes, and skim thoroughly. Add the hot sugar, and boil from three to five minutes, or till it thickens on a spoon when exposed to the air. Turn at once into glasses, and let them remain in the sun several days, then cover with paper dipped in brandy, and paste paper over the top of the glass.

One who is authority on this subject recommends covering with melted paraffine, or putting a lump of paraffine on the jelly while still hot; then no paper is needed. If one can be sure of several sunny days, and a perfectly dry place in which to keep jellies, they may be made without boiling. Mix the sugar with an equal weight of currant juice, and stir till dissolved. Fill the glasses and keep in the sun till dry.

After draining the juice the currants may be squeezed, and a second quality of jelly made. It may not be clear, but answers for some purposes.

Crab-Apple, Wild-Apple, or Porter-Apple Jelly. (Miss Harriott T. Ward.) - Wash the fruit; cut into pieces, but do not pare, nor remove the seeds; barely cover with cold water. Boil and mash them until soft. Then drain on a sieve. Use the juice only, and do not squeeze the fruit. Boil the juice with an equal quantity of sugar, until it jellies. Peach jelly is made in the same manner.

Quince Jelly

Wipe the fruit carefully, and remove all the stems, and parts not fair and sound. Use the best parts of the fruit for canning or preserving, and the skin, cores, and hard parts for jelly. The seeds contain a large portion of gelatinous substance. Boil all together, in enough water to cover, till the pulp is soft. Mash, and drain. Use the juice only, and when boiling add an equal weight of hot sugar, and boil till it jellies in the spoon.

Grape Jelly

Select the grapes when not fully ripe. Wash and drain, then put them in a preserving-kettle, mash well, and heat till all the skins are broken and the juice flows freely. Strain, and use the juice only with an equal weight of sugar, as for Currant Jelly.