All fruit can be made into jelly by the same rule, though some kinds require less water than others in boiling, on account of their juciness, and less sugar is required for quinces than for other fruit. Tart fruits make the firmest jelly. Before making jelly read over directions on above. Boil the fruit (which should not be over ripe) in just enough water to cover it. Then strain in a bag; without squeezing, if you want a very clear jelly. A good plan is to make jelly of the juice obtained without squeezing, in one kettle; then squeeze the pulp that is left, and make an inferior jelly (suitable for jelly-cake, etc.), in a separate kettle.
Measure the juice, and to each pint of juice allow one pint (or one pound) of white sugar. Put the juice on the fire, and spread the sugar on platters in the oven, so that it and the juice will be hot by the same time. Leave the oven door open, and stir the sugar often to prevent burning. If it does burn, it will not be spoiled, for the lumps can be taken out after it is added to the juice. Notice when the juice begins to boil, and boil it exactly twenty minutes from the time it begins. Then add the sugar, and stir quickly, till well dissolved; no longer. Let it boil up a moment without touching it, and then fill the glasses (prepared as for canning) without delay, before the jelly stiffens. Do not cover till cold. No jelly should be boiled for any length of time; it darkens it and spoils the flavor.
Boil the grapes without the addition of water, but mash them well. Proceed as above. Allow one pint of sugar to one pint of juice for ripe grapes. The green wild grapes should have one and a quarter pints sugar to one pint juice.
Proceed as with other jelly, but this will need to boil ten minutes after the sugar is added.
Cut the fruit in quarters without paring, and boil in enough water to cover it. There is much richness in the seeds and skins.
Proceed as with "Apple Jelly," but allow only three quarters of a pint of sugar to one pint juice, as the juice is very rich. A good jelly can be made from the skins and cores alone, left from preserving quinces. Boil them with three or four whole quinces, for a long time, till the liquor has a strong flavor. Then proceed as with other jelly, allowing one pint of sugar.
(Condensed from Scribner's Monthly.')
Use the currants as soon as fully ripe. Do not wash them, but pick them over. Weigh them, without taking off the stems. Allow half a pound of granulated sugar to every pound of fruit. Put a few currants into a porcelain-lined kettle, and press out the juice to prevent burning ; then add the remainder of the fruit, and boil freely for twenty minutes, stirring occasionally to prevent burning. Take out and strain through a three-cornered bag, into earthen vessels, never in tin. When strained, return it to the kettle, without measuring. Let it boil thoroughly for a moment or so. Then add the sugar. The moment the sugar is entirely dissolved, it is done, and must be immediately put into glasses.
This receipt never fails, and it is the easiest way to make jelly.