Apple Jelly

Eighteen large tart pippin apples; cut them in small pieces with their skins on, first washing them; take out the seeds, and boil them in four quarts of water into a pulp; strain first through a sieve, then through thin muslin. There will be about six pints of the juice; boil this ten minutes, add five pounds of loaf or sifted sugar; boil three-quarters of an hour, put in bowls or glasses. This quantity makes about twelve glasses. Do not paste them up until next day.

Currant Jelly

Pick the currants when fully ripe on a dry day, strip them from their stems, and put them over the fire in a large kettle. When they commence to cook, mash them with a potato-masher; when broken and boiling hot, put them a few at a time into a jelly-bag or thick cloth, squeeze out all the juice, and to every pint allow a pound of sifted sugar; put the juice over the fire in a preserving-kettle, let it come to a boil, skim it well, put in the sugar, stir until dissolved, then lift it from the fire and fill your glasses. Paste up next day with letter-paper, lay a piece on top of the jelly to fit inside the glass before you cover and paste.

Blackberry Jelly

Mash the berries, squeeze the juice from them through a cloth or jelly-bag, and for every pint add a pound of sifted sugar; put all together over the fire, and boil twenty minutes, skimming well; fill your glasses, set away until next day, then cover and paste up. Raspberry-jelly is made in the same way.

Raspberry And Currant Jelly

Pick the currants from their stems, and put them over the fire in a preserving-kettle until broken and boiling hot, squeeze them through a jelly-bag or thick cloth. Mash the raspberries in an earthen pan with a potato-masher, and squeeze them the game as the currants; then for every pint of currant-juice put two of raspberry and a pound of sugar to every pint of the mixture; put the juice and sugar over the fire in a preserving-kettle, and boil twenty minutes, skimming well; put it in glasses, let it stand until next day in a cool place, then seal up.

Fox-Grape Jelly

Fill a kettle with the grapes picked from their stems, put on them a pint of water, and boil them until the skins burst; then mash them, strain them through a sieve, and to every pint of juice allow a pound of sifted sugar; boil together half an hour, put the jelly into glasses, and next day cover closely. You may use either green or ripe fox-grapes.