This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Cut two dozen russet apples in slices, lay them in a basin with water to cover; cook tender, then pour them ou a sieve to drain off the juice, collecting it in a bowl; filter this through a flannel bag and put it into the basin again with the same weight of sugar; dissolve thoroughly, mixing together with a skimmer, then set the basin on the fire and cook until the syrup coats the spatula and falls down in beads; stir continuously with the skimmer. As soon as the liquid reaches the proper degree pour it at once into stone pots or glasses previously heated; leave to cool thoroughly. Lay on the jelly a round of paper soaked in brandy, and afterward cover the glasses with strong paper or parchment.
Remove the peel from a few nice oranges, cut it in very thin shreds, blanch them well and then drain. Pare the oranges to the pulp. Prepare some apple jelly, as explained above, and when it is nearly cooked add to it the blanched peel and the pared oranges; mix well and when cooked pour into small jars or glasses previously heated in boiling water.
Stone three pounds of cherries, pound six ounces of the kernels with one pound of currants and strain it through a sieve. Put the cherries in a copper pan on a slow fire and reduce to half, then add three pounds of sugar and one pound of the strained currant and kernel juice, and continue to cook until a drop of it placed on a flat surface will not spread; now put in half a gill of kirsch and pour at once into jars to leave in a cool place until thoroughly cold; cover with a round of paper dipped in brandy, and close the pots hermetically with their respective covers.
Crush about two pounds of very ripe cranberries, dilute with a little water and strain the juice through a jelly bag. Pour this juice into an untinned copper pan and add a pound of sugar to each pint of liquid; let it cook on a good fire to the consistency of a jelly, following the directions found in No. 3668. As soon as it is finished pour it into small pots or glasses and leave to cool off. When the jelly is perfectly cold cover with round pieces of paper dipped in brandy, and cork up the pots or glasses to close them hermetically.
Choose well-ripened, good, sound quinces; peel, cut in four, and immerse them in a basin of water. Cover the basin, place it on the fire, and cook the quinces thoroughly, then pour them on a sieve to drain off the juice, collecting it in a bowl. Filter this juice through a flannel bag, return it to the bowl, add the same weight of sugar, cook and finish the same as apple jelly.