Currant Or Loganberry Jelly

Pick over currants, stem and wash, discarding all the imperfect fruit. Place in a preserving kettle, crushing slightly. Cook slowly until currants are tender. Pour into the jelly bag and strain. Measure juice and reheat. When boiling point is reached add heated sugar, three-fourths cup to each cup of juice and cook rapidly about 5 minutes, when the syrup may be tested by dropping a spoonful on a cold plate. If the jelly stage is reached, remove from the fire at once and pour into hot jelly glasses. Cool, pour melted paraffine over the top, cover and store in a cool, dry place.

Grape Jelly

Select under-ripe fruit, remove the grapes from the stems, wash and put in a preserving kettle over a slow fire and allow to simmer until the fruit is tender; then pour into a bag and drain off all the juice. For each cup of juice allow 3/4 cups of sugar. Heat sugar in the oven. Bring grape juice to the boiling point, then add heated sugar and let boil until a little of the syrup will jelly when dropped on a cold plate. Pour into hot glasses and cool; pour melted paraffine over the top, cover and store in a cool, dry place.

Currant And Raspberry Jelly

Use two-thirds currants to one-third raspberries and proceed as for currant jelly.

Apple Jelly

Wipe apples, remove stems and blossoms and cut in quarters. Put in a preserving kettle, cover the fruit with cold water and cook slowly until the fruit is soft. Pour into a jelly bag and drain. Measure juice and allow to boil about 20 minutes; then add the heated sugar, allowing three-fourths cup to each cup of juice; then boil about 5 minutes. Skim before and after adding sugar. Test and pour into hot jelly glasses. Apples may be combined with fruits which lack pectin making a satisfactory jelly.

Apple Mint Jelly

Follow apple jelly formula, adding a few leaves of mint to the apples while cooking.

Cranberry Jelly

One quart of cranberries, 2 cups of hot water. Put in a kettle, cover and cook 10 minutes. Remove cover, add 2 cups sugar and cook 10 minutes longer. Each berry should be whole when cold and embedded in jelly.

Crabapple Jelly

Wash and stem the fruit, and, if rather large, cut in halves. Cover with boiling water and cook until tender. Pour into jelly bag and drain. Measure juice and sugar, allowing three-fourths cup of sugar to each cup of juice. Bring juice to the boiling point, add sugar; boil until syrup jellies. Pour into hot glasses; cool, and then pour melted parafline over the top. Cover and store.

Plum Jelly

Select under-ripe plums; wash .and cover with boiling water and cook until tender; pour into jelly bag and drain. Use equal measure of sugar and juice, finishing as for other jellies.