To make fine jelly of the small fruits, the fruit must be boiled ten minutes with the skins, cores and seeds. The skins increase the flavor and the cores and seeds contain the gluten which makes the jelly. For a strainer I use a jelly cloth instead of a jelly bag. I find it more convenient and much quicker done. I take a piece of fine Russia linen crash three yards long and wring it out of warm water. Place a wire sieve over a flat stone crock and put one end of the linen over the sieve, then put in a ladle full of the fruit, fold the two sides together and twist the two ends in opposite directions. It takes two persons to do it. Then remove to another part of the linen, and so on, until all is strained. If the linen is right the jelly will be perfectly clear. I have never failed to have fine jelly although I never have used gelatine.
To make the finest marmalade the fruit must be boiled ten minutes before the sugar is put in with it. The marmalade will be smoother, finer flavored and quicker made than according to the old method. Sugar always hardens the fruit and prevents it from mashing easily.
The dark red Wilson strawberries are the best for all purposes. They should be gathered in dry weather and be fresh from the vines. After they are hulled, weigh them, and to one pound of strawberries allow half a pound of white granulated sugar. Spread the strawberries on porcelain plates, strew the sugar thickly over them and let them stand in a cool place until the next morning. The sugar will extract the juice and harden the fruit. Use a silver knife or spoon to take them off the plates into the kettle. Use a wooden spoon in the kettle. Let them heat very slowly and when they come to a boiling heat (they must not boil) they are ready to put up. Put them into glass jars hermetically sealed.
To one pound of strawberries, three quarters of a pound of white granulated sugar. Put the strawberries into a porcelain preserving kettle and mash them with a wooden beetle until there is juice enough to cover the bottom of the kettle. Let them boil ten minutes then add the sugar and cook them thirty minutes, stirring them constantly with a wooden spoon to prevent it from sticking. Put it warm into jelly glasses, cover with double writing paper, cut to fit the inside, dipped in brandy, and close with metal covers, or put it into glass jars hermetically sealed.
To one pound of Wilson strawberries allow one pound of white granulated sugar, spread the strawberries thinly on porcelain plates and strew all the sugar over them and let them remain in it over night, in the morning the plates will be full of juice. With a silver knife or spoon take all from the plates into a porcelain preserving kettle, set it over a slow fire until it comes to a boiling heat, but not to boil, then take the kettle off and with a skimmer take the strawberries out, a few at a time, and spread them on the same plates to cool; strain the syrup through a linen cloth and return it to the kettle, boil it two minutes, skimming it well. Take it off the fire, put the strawberries into the syrup, cover the kettle and set it in a cool place until the next morning. The strawberries must not be taken out of the syrup again until they are done. In the morning set them over the fire and as soon as they are hot take them off, cover them, and put them in a cool place until the next morning. Repeat this for four mornings and the strawberries will be perfectly clear and not one broken. Put them into pint or half pint,wide mouthed,glass jars, cover with double writing paper cut to fit the inside, dipped in brandy, cork and seal them.